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34 Comments

  1. Have you tried making them with leek? Leek is a bit more pricey than regular onions, but it gives a milder, sweeter flavor. Really, really good.

    Another one I make is from the shredded bags of broccoli coleslaw. Also very tasty and that one is a super quick one.5 stars

    1. That sounds wonderful! Leek in pakoras would definitely add a subtle sweetness and unique flavor—I’ll have to try that. And using broccoli coleslaw is such a smart shortcut for a quick batch. Thanks for sharing your delicious variations.

  2. Tasty pakoda. I doubled the recipe for a small party and everyone loved it. Served it with your coriander chutney. Thanks.5 stars

  3. Your recipes are very helpful. Thank you.
    Please let me know how to cook a dry beans curry with flat beans or Long beans.5 stars

  4. Thank you for the recipe!! The video and pictures were so useful. The pakodas came out really well and I added rice flour as you mentioned in one comment. I’m a student abroad and was so happy to make my favorite childhood dish by myself for the first time.5 stars

    1. welcome. so glad to read your comment. i am happy that the video and pictures were helpful. rice flour makes the pakoda more crunchy and crispy but can be skipped if you do not have it.

  5. Gracias! After cooked, could they be frozen for storage? And re-heat in oven or microwave or sautee pan?

    Much obliged.5 stars

    1. gerard, onion pakora do not freeze well. at room temperature the crisp texture goes away, but they still taste good. you can reheat in oven and microwave.

  6. Hi Dasanna, Happy Holidays to you and your family.

    Great recipe! I am wondering, if I use only chickpea flour, will the pakoras come out crunchy or do I need to add rice flour or corn starch? If so, how much should I add? I like only crunchy fritters. Never a fan of those soft variety. Thanks5 stars

    1. rom is any indian pakora recipe add 1 or 2 tbsp of rice flour along the gram flour which aids in making crispy fritters hope this helps’ you and thankyou.

  7. Hi Dasanna,

    Just wanted to say a Big thank you! for sharing such amazing recipes on your blog. I am now a regular visitor to your site and look forward to trying new recipes. I now show off my culinary skills in front of friends and family 🙂5 stars

  8. Your recipes are just saviour for me… 80% I cook your recipes. .. so easy with ingredients available at home. .. I get a compliment that it tastes like hotel5 stars

  9. Dassana – You are awesome!

    Thank you for your awesome recipe – Now everyone in my family n friends know – I make wickedly delicious pakora – all thanks to you

    I’m trying your idli, coconut chutney and tomato rasam this weekend

    Sonam5 stars

  10. dassana, add some dried onion or fried onion to the batter nearly abt 5 to 10% of total batter. just feel the difference.

  11. Thanks for the swift response!

    I never realized you should use hing like that! You learn something new every day. I made these pakora’s just now (but I put the hing in the oil, as I didn’t see your response in time). They were delicious.

    May I also recommend a teaspoon of crushed fennel seeds? I love the aniseed flavour in combination with the sweet onions.

    Oh, I shallow fried them in the end, though next time I might try your baking method.

    On a side have you tried this batter on radishes? I wonder how shredded mooli would be?

    1. thats cool… the oil must have been fragrant with the aroma of the hing… yes crushed fennel seeds do add a lot of flavor & taste. sometimes even i add these to the pakoras.

      i have never ever tried the same batter with radishes. but i have made pakoras with shredded lauki aka bottle gourd – a kind of indian squash. you can also make pakoras with green bell pepper. aubergines slices, potato slices, bitter gourd/karela, shredded cabbage, cauliflower. mixed grated veggies and even bread.

      i guess they don’t make mooli pakoras in india as the mooli might lend it not so good aroma to the batter and eventually to the pakoras. so the result would be no one having the mooli pakoras.

  12. Hello,

    I see you advocate the use of hing in this recipe, since it is in the ingredients list, but you don’t show it’s use on the method.

    Can I assume, like always, that the hing is added to the oil when is hot, and just before you add the pakora’s?

    What is your feeling on deep frying?

    Regards,

    Gary

    1. thanks gary for pointing out the error. i have forgotten to mention about hing in the post. will update the post.

      the hing is added to the batter and not to the oil. when we deep fry indian snacks, we never add hing to the oil. the hing is added to the batter or to the stuffing. only when we make stir fried or sauted dishes or when tempering for dal etc, we add the hing to the oil.

      in pakoras i always add hing as they help in digestion since they are fried & also the chickpea flour can become heavy sometimes on the stomach.

      instead of deep frying you can also shallow fry. you can also bake the pakoras with some oil brushed on them. baking will be healthy option but sometimes one can go for indulgent options like deep fried pakoras 🙂