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

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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:

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

onion pakoda video recipe (quick 43 second video)

if you are looking for more pakoda recipes then do check:

onion pakora or onion pakoda recipe below:

4.58 from 7 votes
onion pakoda recipe | onion pakora recipe | onion bhaji recipe
prep time
5 mins
cook time
25 mins
total time
30 mins
 

crisp onion pakoda recipe – onion fritters made with gram flour or besan batter.

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 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 notes

few tips for making onion pakoda 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 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 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.

this approximate nutrition info is per serving:

Nutrition Facts
onion pakoda recipe | onion pakora recipe | onion bhaji recipe
Amount Per Serving
Calories 132 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
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.


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.




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This post was last modified on May 23, 2018, 7:06 pm

    Categories Indian Street FoodNorth Indian RecipesPunjabi RecipesStarters & Snacks RecipesVegan Recipes

View Comments (21)

  • 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

    • 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 :-)

  • 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?

    • 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.

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

  • 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

    Sonam

    • welcome sonam. glad to know this. thanks for your kind words and positive feedback.

  • 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 hotel

  • 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 :)

  • 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. Thanks

    • 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.

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

    Much obliged.

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

Comments are closed.