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 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:
- ulli vada recipe (kerala style onion pakoda)
- vengaya bajji recipe (onion bajji)
- south india style onion pakoda recipe (crisp and crunchy).
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 pakora or onion pakoda recipe below:
onion pakoda recipe | onion pakora recipe | onion bhaji recipe
crisp onion pakoda recipe – onion fritters made with gram flour or besan batter.
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 pakoda batter:
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.
- add the spices - carom seeds, turmeric powder, asafoetida and salt.
mix everything well. cover and keep the onion, chilies and spice mixture aside for 15 to 20 minutes.
- the onions would release water and then you can add water as required in the batter.
add gram flour (besan).
- add required amount of water to make medium thick batter.
- 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:
- in hot oil, add spoonfuls of the batter.
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.
- when the pakoras are a bit cooked, turn over with a slotted spoon and continue to fry.
you will have to turn the onion pakoras few times for even frying.
- fry the onion pakoras, till they look crisp and golden.
remove them with a slotted spoon. drain onion pakodas on kitchen paper towels for excess oil to be absorbed.
- in the same oil fry slit green chilies.
- sprinkle some salt on the green chilies and mix well.
- serve onion pakoda or kandi bhaji with the fried green chilies or coriander chutney or tomato sauce.
few tips for making onion pakoda recipe:
- 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.
- 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.
- 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.
- 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 pakodas will get fried but the inside will be under cooked. if it is not hot, then the onion pakodas will absorb oil while frying and will be too oil-laden once fried.
how to make onion pakora or 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.
2. add the spices – carom seeds (ajwain), turmeric powder, asafoetida and salt as required.
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.
frying onion pakoda:
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 pakodas while frying.
10. when the pakoras are a bit cooked, turn over with a slotted spoon and continue to fry.
11. you will have to turn the pakoras few times for even frying.
12. fry the onion pakodas, 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 pakodas or kanda bhaji with the fried green chilies or coriander chutney or mint chutney or tomato sauce.
- i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.
i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.
all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.
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