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onion pakora recipe, how to make onion pakora recipe | onion fritters recipe

onion pakoras recipe with step by step photos and video – onion fritters made with gram flour are a popular indian street food. it is one snack that is easy to prepare and tastes good too.

onion pakoras are usually served with some fried salted green chilies and a green chutney or sweet chutney. this whole combo is also served with the indian chai.

since onion pakoras are often made in my home, i have updated the old pics with new ones. this is how i make this recipe. we also make a different version and in marathi we call it kanda bhaji (where kanda means onions & bhaji means fritters). in south india, these onion fritters are prepared in different ways:

  1. ulli vada recipe (kerala style onion pakoda)
  2. vengaya bajji recipe (onion bajji)
  3. south india style onion pakoda recipe.

you can also bake the onion pakoras. i have never tried baking pakoras, but have seen some friends doing this. baked pakoras will taste differently than fried ones. but if you want to have a fried version, then just best to make that and enjoy the hot onion pakoras with a steaming cup of indian chai.

the onion pakoras also taste good with bread and can be sandwiched between bread slices and some chutneys.

if you are looking for more pakora recipes then do check palak pakoraaloo pakorapaneer pakora, moong dal pakora and bread pakora with stuffed potato.

onion pakora video recipe (quick 43 second video)

onion fritters or onion pakoras recipe below:

4.67 from 3 votes
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onion pakora recipe
prep time
5 mins
cook time
25 mins
total time
30 mins
 
onion pakora recipe – onion fritters made with gram flour or besan.
course: snacks
cuisine: Indian
servings: 4
calories: 132 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
  • 2 medium to large sized onions
  • 1 cup gram flour or besan
  • 1 to 2 teaspoon green chilies OR 1/2 red chilli powder/lal mirch powder
  • 1 tablespoon chopped coriander leaves - optional
  • ½ teaspoon garam masala powder - optional
  • ¼ teaspoon turmeric powder (haldi) - optional
  • 1 teaspoon ajwain OR carom seeds
  • 1 generous pinch of asafoetida (hing) - optional
  • oil for shallow frying or deep frying, sunflower oil or any neutral flavored oil
  • water as required to make a medium thick batter
  • salt as required
how to make recipe
making onion pakora batter:
  1. slice the onions thinly and take them in a mixing bowl. also add chopped green chilies. 

  2. if you do not have green chilies, then add red chili powder. you can also add chopped coriander leaves, if you want.

  3. add the spices - carom seeds, turmeric powder, asafoetida and salt.
  4. mix everything well. cover and keep the onion, chilies and spice mixture aside for 15 to 20 minutes.

  5. the onions would release water and then you can add water as required in the batter.
  6. add gram flour (besan).

  7. add required amount of water to make medium thick batter.
  8. stir the whole mixture very well with a spoon or with your hands. the onion pakora batter is ready to be fried.
making onion pakora:
  1. in hot oil, add spoonfuls of the batter.
  2. depending on the size of the kadai or pan, you can add less or more. just make sure you don't over crowd the onion pakoras while frying.

  3. when the pakoras are a bit cooked, turn over with a slotted spoon and continue to fry.
  4. you will have turn the pakoras few times for even frying.
  5. fry the onion pakoras, till they look crisp and golden.
  6. remove them with a slotted spoon. drain onion pakoras on kitchen paper towels for excess oil to be absorbed.

  7. in the same oil fry slit green chilies.
  8. sprinkle some salt on the green chilies and mix well.
  9. serve onion pakoras or kandi bhaji with the fried green chilies or coriander chutney or tomato sauce.
recipe notes

few tips for onion pakora recipe:

  1. the onions have to be sliced thinly and not thickly as thin slices will get cooked faster than thick slices. if the slices are thick, then while frying the chick pea flour or besan gets cooked but the onion slices remain half cooked.
  2. some cooks use a pinch of baking soda in the batter to add that extra fluffiness to the onion pakoras. i don't like the taste and flavor of baking soda, so i have not used it.
  3. in the batter, you can also add 1 or 2 teaspoon of oil. this makes the onion pakoras crisp and it absorbs less oil while frying.
  4. the temperature of the oil has to be correct while frying. the oil should not be too hot or cold. If it is hot, then the outside of the onion pakoras will get fried but the inside will be under cooked. if it is not hot, then the onion pakoras will absorb oil while frying and will be too oil-laden once fried.

this approximate nutrition info is per serving:

Nutrition Facts
onion pakora recipe
Amount Per Serving
Calories 132 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 608mg 25%
Potassium 274mg 8%
Total Carbohydrates 19g 6%
Dietary Fiber 4g 16%
Sugars 4g
Protein 6g 12%
Vitamin A 0.3%
Vitamin C 5.3%
Calcium 2.3%
Iron 7.2%
* Percent Daily Values are based on a 2000 calorie diet.


lets start step by step onion pakora recipe:

1. slice the onions thinly and take them in a mixing bowl. also add chopped green chilies. if you do not have green chilies, then add red chili powder. you can also add chopped coriander leaves, if you want.

2. add the spices – carom seeds/ajwain, turmeric powder, asafoetida and salt.

3. mix everything well. cover and keep the onion, chilies and spice mixture aside for 15 to 20 minutes.

4. the onions would release water and then you can add water as required in the batter.

5. add gram flour/besan.

6. add required amount of water to make medium thick batter.

7. stir the whole mixture very well with a spoon or with your hands. the onion pakora batter is ready to be fried. you can either shallow fry or deep fry.

8. in hot oil, add spoonfuls of the batter.

9. depending on the size of the kadai or pan, you can add less or more. just make sure you don’t over crowd the onion pakoras while frying.

10. when the pakoras are a bit cooked, turn over with a slotted spoon and continue to fry.

11. you will have turn the pakoras few times for even frying.

12. fry the onion pakoras, till they look crisp and golden.

13. remove them with a slotted spoon and drain them on kitchen paper towels for excess oil to be absorbed.

14. in the same oil fry slit green chilies.

15. sprinkle some salt on the green chilies and mix well.

16. serve onion pakoras or kandi bhaji with the fried green chilies or coriander chutney or pudina chutney or tomato sauce.




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This post was last modified on October 31, 2017, 11:55 am

    Categories Indian Street FoodNorth Indian RecipesPunjabi RecipesStarters & Snacks RecipesVegan Recipes