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

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onion pakoda recipe, onion pakora recipe, onion bhaji recipe

crisp onion pakora or onion fritters made with gram flour or besan batter.

4.25 from 8 votes
total time:
30minutes

onion pakoda recipe with step by step photos and video – onion fritters made with gram flour (besan) are a popular and yummy indian street food. it is one snack that is easy to prepare and tastes good too. onion pakodas are very much in demand during rainy season or during winters, as their combo with hot ginger tea tastes too good.

onion pakoda, onion pakora

onion pakoda 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 (kerala style onion pakoda)
  2. vengaya bajji (onion bajji)

few tips for making onion pakoda

  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 pakoda 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 pakoda will get fried but the inside will be under cooked. if it is not hot, then the onion pakoda will absorb oil while frying and will be too oil-laden once fried.

you can also bake the onion pakoda. baked pakoras will taste differently than fried ones. the baked onion pakoda won’t be as crisp as the fried ones. if you want to have a fried version, then just best to make that and enjoy the hot onion pakodas 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 pakoda recipes then do check:

onion pakoda recipe, onion pakora recipe, onion bhaji recipe
4.25 from 8 votes
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onion pakoda

crisp onion pakora or onion fritters made with gram flour or besan batter.
course snacks
cuisine indian
prep time 5 minutes
cook time 25 minutes
total time 30 minutes
servings 4
rough calories per serving 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 onion pakoda

making onion pakoda 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 pakoda

  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 pakodas while frying.

  3. when the pakoras are a bit cooked, turn over with a slotted spoon and continue to fry.
  4. you will have to turn the onion 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 pakodas 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 pakoda or kandi bhaji with the fried green chilies or coriander chutney or tomato sauce.

recipe video

recipe notes

  • you can also bake them but the taste will be different than the fried onion pakoda.

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how to make onion pakoda 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.

sliced onions for onion pakora recipe

2. add the spices – carom seeds (ajwain), turmeric powder, asafoetida and salt as required.

spices

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

onions spices mixture for onion pakora recipe

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

spiced onion mixture for onion pakora

5. add gram flour (besan).

besan for onion pakora recipe

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

making onion fritters 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.

onion pakora batter

frying onion pakoda

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

add onion pakora batter to oil

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 pakodas while frying.

frying onion pakoras

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

frying onion pakoras or onion pakoda

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

frying onion pakora or onion fritters

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

frying onion pakora or onion fritters

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

onion pakora recipe, onion fritters recipe

14. in the same oil fry slit green chilies.

frying chillies for serving with onion pakora

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

fried chillies for serving with onion pakora

16. serve onion pakoda or kanda bhaji with the fried green chilies or coriander chutney or mint chutney or tomato sauce.

onion pakora

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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21 comments/reviews

  1. It was sooo tasty . love it !

    • Thanks Mohammad

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