Onion Pakoda, How you can make Onion Pakora


Onion pakoda are mainly onion fritters made with gram flour (besan). You’ll be able to even make these with chickpea flour. Onion Pakoda are a well-liked Indian road meals as properly.

Like many Indian recipes, onion pakoda is made otherwise in numerous elements of India. It’s one snack that’s straightforward to arrange and tastes good too.

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onion pakoda

There are lots of variations of creating onion pakora within the huge Indian Delicacies. On this publish I’m sharing 2 scrumptious variations.

  1. Traditional Onion Pakoda – North Indian Punjabi Fashion
  2. Onion Fritters – Crispy South Indian Fashion (With Rice Flour)

About Traditional Onion Pakoda

This recipe of onion pakoda is a North Indian fashion recipe. A primary onion pakoda may have gram flour (besan), onions, salt with some herbs & spices – although there can be variations with the kind of spices and herbs used. 

Usually within the Indian pakoda recipes, the spices and herbs which are added assist in digestion. On this punjabi fashion onion pakoda recipe, the spice that aids in digestion is carom seeds (ajwain). In addition they lend some sharp fragrant notes to the fritters. I additionally add some asafoetida (hing) however it may be skipped. 

The recipe makes for crispy fritters having the feel of some onions caramelized from the skin. Whereas the feel contained in the pakoda is in distinction with softened onions in a properly cooked batter. 

In my house crispy crunchy onion fritters are very a lot in demand throughout the wet season or throughout winters.

You’ll be able to serve Onion Pakoda with some fried salted inexperienced chillies and a inexperienced chutney or candy chutney. This complete combo will also be served with the Indian chai.

Which sort of onions for onion pakoda

You need to use any number of onions to make onion fritters – be it crimson onions, yellow onions or white onions.

Simply be certain to slice the onions thinly to get a crisp texture. I at all times use a chef’s knife to slice the onions thinly. You’ll be able to even use a meals processor.

Onion fritters are made in a wide range of methods in regional Indian delicacies.

Some extra varieties

Suggestions for making Onion Pakoda

  1. Slicing onions: The onions should be sliced thinly and never thickly as skinny slices will get cooked sooner than thick slices. If the slices are thick, then whereas frying the gram flour will get cooked however the onion slices stay half cooked. Thinly slices additionally give a crispy texture within the pakoda.
  2. So as to add or to not add baking soda: Some cooks use a pinch of baking soda within the batter so as to add that additional fluffiness to the onion pakora. We don’t just like the style and taste of baking soda, so I’ve not used it. Including baking soda helps the pakoda to have a tender texture.
  3. Including scorching oil within the batter: within the gram flour batter, you too can add 1 or 2 teaspoons of oil. This makes the onion pakoda crisp and it absorbs much less oil whereas frying.
  4. Frying temperature: The temperature of the oil must be appropriate whereas frying. The oil shouldn’t be too scorching or chilly. Whether it is scorching, then the skin of the onion pakoda will get fried however the inside can be undercooked. If it isn’t scorching, then the pakoda will take up oil whereas frying and can be too oil-laden as soon as fried.
  5. Extra components: You’ll be able to add a wide range of herbs and spices within the gram flour batter – like crushed coriander seeds, crimson chilli powder, crimson chilli flakes, ginger-garlic paste, mint leaves, floor cumin powder, coriander leaves (cilantro). You’ll be able to add some rice flour within the batter too. This may make the pakoda crunchy. You’ll be able to add extra crimson chilly powder to get a spicy pakoda. Mainly, you possibly can add your selection of spice powders within the batter.
  6. For a gluten-free pakoda: Retailer introduced asafoetida (hing) has some quantities of wheat in it. To make a gluten-free pakoda, skip the asafoetida or use wheat-free asafoetida.
  7. Crisp vs softer pakoda: To get crisp onion pakoda, slice onions thinly and add much less water within the batter. To make tender pakoda, add some extra water within the batter. Addition of baking soda or baking powder additionally helps in making pakoda tender and light-weight.
  8. Baking or air-frying: You may as well bake or air fry them. Baked onion pakoda will style otherwise than fried ones. Baked or air fried onion fritters gained’t be as crisp because the fried ones. I’ve made onion fritters each within the oven and in an air fryer. By way of crisp texture, the pakoda fried in oil had been higher. If you wish to have a fried model, then simply greatest to make that and benefit from the scorching onion pakoda with a steaming cup of Indian chai.
    A) if baking, then bake at 180 levels celsius in a preheated oven until the pakora look crisp and golden. Add 1 to 2 tablespoons oil within the batter. Add much less water simply sufficient to coat the onion slices.
    B) if air-frying, then air fry at 180 levels celsius. Preheat air fryer for 10 minutes after which air fry until crisp. In between take away the air fryer pan and shake or flip over every pakoda.
onion pakoda, onion pakora

How you can make Onion Pakoda

1. Slice the onions evenly & thinly. Take them in a mixing bowl. Additionally, add chopped inexperienced chilies. Should you should not have inexperienced chilies, then add crimson chili powder. You may as well add chopped coriander leaves in order for you.

sliced onions for onion pakora recipe

2. Add the spices – carom seeds (ajwain), turmeric powder, asafoetida and salt as required. Asafoetida is non-compulsory and will be skipped for a gluten-free pakoda. You’ll be able to even use gluten-free asafoetida.

spices

three. Combine every part properly. Cowl and preserve the onion, chilies and spice combination apart for 15 to 20 minutes.

onions spices mixture for onion pakora recipe

four. the onions would launch water after which you possibly can add water as required within the batter.

spiced onion mixture for onion pakora

5. Add gram flour (besan). For a tender and light-weight texture within the pakoda, you possibly can add 1 pinch of baking soda. Including baking soda is non-compulsory. 

besan for onion pakora recipe

6. Add the required quantity of water to make a medium-thick batter.

making onion fritters batter

7. stir the entire combination very properly with a spoon or along with your palms. The onion pakora batter is able to be fried. You’ll be able to both shallow fry or deep fry.

onion pakora batter

Frying onion pakoda

eight. In scorching oil, add spoonfuls of the pakora batter.

add onion pakora batter to oil

9. Relying on the dimensions of the kadai or pan, you possibly can add much less or extra. Simply be sure to don’t overcrowd the onion pakoda whereas frying.

frying onion pakoras

10. When the pakora is a bit cooked, flip over with a slotted spoon and proceed to fry.

frying onion pakoras or onion pakoda

11. You’ll have to flip the pakora a couple of instances for even frying.

frying onion pakora or onion fritters

12. Fry the onion pakoda, until they give the impression of being crisp and golden.

frying onion pakora or onion fritters

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

onion pakora recipe, onion fritters recipe

14. In the identical oil fry slit inexperienced chilies.

frying chillies for serving with onion pakora

15. Sprinkle some salt on the inexperienced chilies and blend properly.

fried chillies for serving with onion pakora

16. Serve onion pakoda or kanda bhaji with the fried inexperienced chillies or coriander chutney or mint chutney or tomato sauce.

onion pakoda recipe

Serving onion pakoda

Onion pakoda is a tea time snack and will be served with some chutney or sauce and some fried & salted inexperienced chillies. At my mother’s place they’re served with bread or pav (bread rolls). So I’m so used to consuming these crispy & crunchy onion pakoda with tender bread slices or bread rolls. We sandwich the pakoda between the bread and have them dipping in some spicy coriander chutney or any spicy sauce.

At my in-law’s place, onion pakoda is had with (maintain your breath) – Chapati. so that they make pakoda for lunch or dinner and never as a snack. Onion pakoda, chapati and a few coriander chutney is their favourite mixture. In my house, I simply serve these plain as a night snack with some chutney or sauce.

Few extra pakoda recipes

Be aware: This onion pakoda recipe is from the archives (Aug 2009) and has been republished and up to date on 14th June 2020.

A lot of my recipes have detailed step-by-step pictures and helpful suggestions that will help you make it simply and completely.

Traditional Onion Pakoda (Punjabi Fashion)

Onion pakoda are onion fritters made with thinly sliced onions, gram flour or besan batter and a few spices. This can be a basic Punjabi fashion onion pakora recipe and one which I make at house as a tea-time snack.

Servings (change the quantity to scale):four

(1 CUP = 250 ML)

making pakoda batter

  • Slice the onions thinly and take them in a mixing bowl. Additionally, add chopped inexperienced chillies. 

  • Should you should not have inexperienced chillies, then add crimson chilli powder. You may as well add chopped coriander leaves in order for you.

  • Add the spices – carom seeds, turmeric powder, asafoetida and salt.

  • Combine every part properly. Cowl and preserve the onion, chillies and spice combination apart for 15 to 20 minutes.

  • The onions would launch water after which you possibly can add water as required within the batter.

  • Add gram flour (besan). Should you plan so as to add baking soda, then add at this step.

  • Add the required quantity of water to make medium-thick batter.

  • Stir the entire combination very properly with a spoon or along with your palms. The batter is able to be fried.

making onion pakoda

  • In scorching oil, add spoonfuls of the batter.

  • Relying on the dimensions of the kadai or pan, you possibly can add much less or extra. Simply be sure to don’t over crowd the onion pakoda whereas frying.

  • When the pakora are a bit cooked, flip over with a slotted spoon and proceed to fry.

  • You’ll have to flip them a couple of instances for even frying.

  • Fry them until they give the impression of being crisp and golden.

  • Take away with a slotted spoon and drain on kitchen paper towels for extra oil to be absorbed.

  • In the identical oil fry slit inexperienced chilies.

  • Sprinkle some salt on the inexperienced chilies and blend properly.

  • Serve onion pakoda With the fried inexperienced chilies or coriander chutney or tomato sauce.

  • Baking & Air-frying: You may as well make baked onion pakoda or air-fry them. However the style and texture of baked onion pakora can be completely different than the fried model. For each baked and air-fried onion pakoda, add much less quantity of water which nearly coats the flour combination on the onion slices. The combination ought to look sort of dry and mustn’t have a batter like consistency. 
    • for baking: Bake at 180 levels celsius in a preheated oven until the pakora look crisp and golden. Add 1 to 2 tablespoons oil within the batter. Add much less water simply sufficient to coat the combination on the onion slices.
    • for air-frying: Air-fry at 180 levels celsius. Preheat air fryer for 10 minutes after which air fry until crisp. In between take away the air fryer pan and shake or flip over every pakoda.
  • Texture:  For a softer pakoda, add some extra water. For a crisp pakoda, slice onions thinly and evenly. 
  • Scaling: Recipe will be halved or doubled or tripled. 
  • Slicing onions: The onions want  to be sliced thinly and never thickly. Skinny slices will get cooked sooner than thick slices and in addition give a crispy texture within the pakoda.
  • Baking Soda: You’ll be able to select so as to add baking soda or keep away from it fully. We don’t just like the soapy style and taste of baking soda, so I don’t add it within the recipe. Although including baking soda helps the pakoda to have a tender texture.
  • Including scorching oil within the batter: within the gram flour batter, you too can add 1 or 2 teaspoons of oil. This makes the onion pakoda crisp and it absorbs much less oil whereas frying.
  • Frying temperature: The temperature of the oil must be appropriate whereas frying. The oil shouldn’t be too scorching or chilly. Whether it is scorching, then the skin of the onion pakoda will get fried however the inside can be undercooked. If it isn’t scorching, then the pakoda will take up oil whereas frying and can be too oil-laden as soon as fried.
  • Extra components: You’ll be able to add a wide range of herbs and spices within the batter – like crushed coriander seeds, crimson chilli powder, crimson chilli flakes, ginger-garlic paste, mint leaves, floor cumin powder, coriander leaves (cilantro). 
  • For a gluten-free pakoda: To make a gluten-free pakoda, skip the asafoetida or use wheat-free asafoetida.

Vitamin Info

Traditional Onion Pakoda (Punjabi Fashion)

Quantity Per Serving

Energy 132 Energy from Fats 27

% Day by day Worth*

Fats 3g5%

Sodium 608mg26%

Potassium 274mgeight%

Carbohydrates 19g6%

Fiber 4g17%

Sugar 4gfour%

Protein 6g12%

Vitamin A 15IUzero%

Vitamin C four.4mg5%

Calcium 23mg2%

Iron 1.3mg7%

* % Day by day Values are based mostly on a 2000 calorie weight loss plan.

All our content material & pictures are copyright protected. Please don’t copy. As a blogger, if you wish to adapt this recipe or make a youtube video, then please write the recipe in your individual phrases and provides a clickable hyperlink again to the recipe on this url.
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About South Indian Onion Fritters

These onion fritters are crispy, crunchy and made in South Indian fashion. You may make these crispy fritters for a scrumptious tea time snack. 

The style and texture of those onion fritters are very completely different than the Traditional Onion Pakoda I’ve shared above.

onion pakoda recipe

Addition of rice flour makes these fritters crispy and crunchy. The addition of curry leaves, coriander leaves and fennel seeds make these fritters very flavorful and in addition assist in digestion. 

These are actually crispy and style too good with coconut chutney. Although you too can serve with tomato chutney, mint chutney or coriander chutney.

They’re greatest served scorching and a cup of scorching ginger tea or filter espresso additionally goes very properly with them. You may as well sandwich them with bread slices or dinner rolls (pav).

How you can make Crispy South Indian Onion Fritters

1. Take ½ cup besan (gram flour or chickpea flour) and ¼ cup rice flour in a mixing bowl.

making onion fritters recipe

2. Add ½ teaspoon fennel seeds, a pinch of turmeric powder and ¼ teaspoon crimson chili powder.

making onion fritters recipe

three. Subsequent add the sliced onions, 2 tablespoon chopped coriander leaves, 1 teaspoon chopped curry leaves and 1 or 2 inexperienced chilies, chopped. additionally add salt. You may as well add some ginger within the recipe. You’ll be able to even take into account including extra onions.

making onion fritters recipe

four. Combine properly.

making onion fritters recipe

5. Sprinkle three tablespoon water throughout.

making onion fritters recipe

6. combine properly. Cowl and preserve apart for 15 to 20 minutes.

making onion fritters recipe

7. The onions will launch their juices and the batter will turn into extra moist. Then add 1 to 2 tablespoon extra water and blend properly once more. I added 2 tablespoons water. I normally preserve the onion fritters batter extra moist than what’s the norm for this recipe. As I really feel some moisture helps in making these fritters not too dense. The batter must be of thick dropping consistency.

making onion fritters recipe

Frying Onion Pakoda

eight. Warmth oil for deep frying in a kadai or pan. When the oil turns into medium scorching, drop spoonfuls of batter within the kadai.

making onion fritters recipe

9. Flip every fritter after they turn into pale golden.

making onion fritters recipe

10. Whereas frying you possibly can regulate the flame from low to medium.

making onion fritters recipe

11. Proceed to fry until the onion fritters are golden and crisp, turning over them as required.

making onion fritters recipe

12. As soon as they’re fried to perfection, then take away them with a slotted spoon.

making onion fritters recipe

13. Hold the fried onion pakoda on kitchen paper towels in order that additional oil is absorbed. Fry in batches this fashion.

onion fritters recipe

14. Serve these Crispy Onion Fritters scorching with tomato chutney or coconut chutney or pudina chutney or tomato ketchup. You may as well have them with a cup of tea or espresso. Some individuals wish to stuff them between bread slices after which have them with any inexperienced chutney.

onion fritters recipe


Few extra Pakora Recipes

A lot of my recipes have detailed step-by-step pictures and helpful suggestions that will help you make it simply and completely.

Onion Fritters (Crispy South Indian Fashion)

Crisp and crunchy South Indian fashion onion fritters made with onions, gram flour, rice flour, herbs and spices.

crispy south indian onion pakoda recipe
Delicacies:south indian,tamil nadu

Food regimen:vegan,vegetarian

Problem Stage:Straightforward

Servings (change the quantity to scale):2 to three

(1 CUP = 250 ML)

Making Onion Pakoda Batter

  • Take 1/2 cup besan and 1/four cup rice flour in a mixing bowl.

  • Add onions, spices, herbs and salt, besides oil.

  • Then sprinkle three tablespoon water throughout.

  • Combine properly. Cowl and preserve apart for 15 to 20 minutes.

  • The onions will launch their juices and the batter will turn into extra moist. Then add 1 to 2 tablespoon extra water and blend properly once more. I added 2 tablespoons water. 

  • I normally preserve the batter extra moist than what’s the norm for this recipe. As I really feel some moisture helps in making these fritters not too dense. The batter must be of a thick dropping consistency.

Frying Onion Pakoda

  • Warmth oil for deep frying in a kadai or pan. When the oil turns into medium scorching, drop spoonfuls of batter within the kadai.

  • Flip every onion fritter after they turn into pale golden.

  • Proceed to fry until the onion fritters are golden and crisp, turning over them as required.

  • As soon as they’re fried to perfection, then take away them with a slotted spoon.

  • Hold fritters on kitchen paper towels in order that additional oil is absorbed. Fry in batches this fashion.

  • Serve these crisp onion fritters scorching with tomato chutney, coconut chutney, mint chutney or tomato ketchup.

All our content material & pictures are copyright protected. Please don’t copy. As a blogger, if you wish to adapt this recipe or make a youtube video, then please write the recipe in your individual phrases and provides a clickable hyperlink again to the recipe on this url.
Then do comply with and SUBSCRIBE to us on youtube to get the most recent Recipe Video updates.



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