Easy, Crispy Onion Pakoda! appeared first on Kurry Kitchen
Onion Pakoda Recipe – This post may contain affiliate links, which means I may earn a small commission if you purchase through these links. This comes at no extra cost to you and helps support the content creation process. Thank you for your support!
Crispy Onion Pakodas – Crispy, flavorful, and homemade. Perfect for a rainy day or evening snack. Try it now!
About Onion Pakoda Recipe
Onion Pakoda or Onion Bhaji is a popular Indian deep-fried snack. The savory, spicy taste and the irresistible crunchiness make them a beloved dish!
Made with thinly sliced onions, combined with a mix of spices, and then coated in a seasoned gram flour (besan) batter. Then deep-fried till crunchy and golden brown.
If pakodas or bhajis are new to you, these are crunchy, golden, and spicy fritters that can be made with basically anything—any veggies or even lentils—that you can coat in flour and deep-fry.
These crispy golden fritters are often served as an evening snack along with masala chai, or chutney, especially during monsoons and festive seasons.
Try this delicious homemade snack today!
Why You Will Love This
- a crunchy, flavorful snack
- quick & easy to prepare
- the comfort of homemade go odness
- irresistible crispiness in each bite
- perfect for any social gathering
How to Make Onion Pakoda Recipe
Step 1 – Prep the Ingredients
Cut the onions in half vertically, from top to bottom, and peel away the dry, outer skin layer. Then, cut the onions into thin slices. Separate the layers of the slices by lightly crumbling them with your palm.
Also, chop the green chilies and fresh coriander leaves,
Step 2 – Make the Batter
Transfer the onion slices to a mixing bowl.
Also, toss in the chopped green chilies and coriander leaves.
Next, add the turmeric powder, red chili powder, salt, and asafoetida (hing powder). Also, add the cumin seeds or carom seeds (ajwain), gram flour (besan), and rice flour (optional).
Combine everything well and set it aside for 5 minutes. The onions will release moisture, helping to bind the batter.
Add 1-2 tablespoons of water if needed to make a thick, smooth batter without lumps.
The batter should be thick and not watery.
Step 3 – Fry the Onion Pakodas
Heat oil in a deep pan for frying the pakodas. The oil should be hot but not smoking.
To check if the oil is hot enough, drop a small amount of the mixture, if it sizzles and floats to the top, the oil is ready. If using a digital thermometer, let the oil reach 360°F.
Drop small portions of the onion-besan mixture into the hot oil using a spoon or your fingers.
Flip the pakoras and fry until the pakoras are golden brown and crispy on both sides.
Remove the pakodas with a slotted spoon and place them on a paper towel to drain excess oil.
The pakoras should be golden brown and not dark brown. The color gets darker in some time after removing it from the oil.
How to Serve Pakoras
These deliciously crispy and flavorful onion fritters are a perfect tea-time or evening snack. Serve it with masala chai, tangy chutneys, and refreshing dips:
- Sweet Tamarind Chutney
- Jaggery Masala Tea
- Sweet Mango Chutney
- Refreshing Beetroot Yogurt Dip
- Tomato Mint Chutney
- Tomato Ketchup
- Hot & Sour Sauce
- Spicy Mango Chutney
Variations & Substitution
To make Onion and Potato Pakoras (Aloo Kanda Pakora), peel and grate a medium-sized potato and add it to the batter. Adjust the spiciness and salt accordingly.
To make Onion and Spinach Pakoda (Aloo Palak Pakoda), roughly chop about 1 cup of spinach and toss it in the batter, adjust the seasoning accordingly.
Along with freshly chopped coriander leaves, you can also add chopped mint leaves and curry leaves for an extra layer of herby flavor.
If you don’t have rice flour, you can substitute it with cornstarch or corn flour in the batter. It is added for extra crispiness, but you can choose to skip it.
If you want this recipe to be gluten-free, skip asafoetida powder (hing).
Suggested Items
Recipe Tips
- Slice the onions into thin, even slices. Thicker slices will absorb more oil, which will make the onion pakodas very greasy.
- Use fresh, high-quality gram flour / chickpea flour (besan) for the best texture and taste.
- Avoid using very hot oil, it will make the pakoras brown very quickly but it will remain uncooked inside.
FAQ’s
1. How do you keep onion pakoda crispy for a long time?
For keeping the pakodas crispy for a longer period, let the onion pakodas cool completely before storing them in an airtight container. Also, avoid refrigeration as it may lead to sogginess. You can also reheat it in the microwave or air fryer before serving.
2. What is the difference between onion bhaji and onion pakora?
‘Onion Bhaji’ and ‘Onion Pakora’ are used interchangeably in different regions of India. In the West, it is often called ‘bhaji,’ while in North India, it is called ‘pakoda’ or ‘pakora’; in the South, it is referred to as ‘pakodi’ or ‘bhaji.’
3. How to make pakoda absorb less oil?
Make sure the oil is hot enough before dropping the pakoda batter. Also, after removing the fried pakodas from the oil, immediately place them on paper towels to absorb any excess oil.
More Snack Recipes
- Easy, Crispy Onion Pakoda!
- The Best Tomato Upma!
- Dal Vada | Masala Vadai
- Vegan Chili Garlic Oil Ramen
- The Perfect Maharashtrian Kanda Poha Recipe!
Thank you for taking the time to read the post!
I really hope you give this Crispy Onion Pakoda Recipe a try and love it as much as we do! Don’t forget to leave a star rating ★ in the comment section below. Your feedback means a lot!
Connect with ‘Kurry Kitchen’ on Instagram, Facebook, YouTube, and Pinterest, and don’t forget to hit that follow button!
Happy Cooking!
Onion Pakoda Recipe
Ingredients
- 2 cups onion thinly sliced
- 3/4 – 1 cup gram flour (besan)
- 2 tbsp rice flour optional
- 2 nos green chilies chopped
- 2 tbsp coriander leaves chopped
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp carom seeds or cumin seeds optional
- 1/8 tsp asafoetida (hing)
- salt to taste
- oil for deep frying
Instructions
For Making Batter
- Thinly slice the onions and separate the layers.
- In a mixing bowl, combine sliced onion, besan, rice flour, red chili powder, turmeric powder, cumin seeds, asafoetida, chopped coriander leaves, and salt.
- Gradually add 1-2 tablespoons water and whisk to make a thick, smooth batter without lumps.
- Keep the batter aside for 5 minutes.
Frying the Pakodas
- Heat oil in a deep pan for frying. The oil should be hot but not smoking.
- Drop small portions of the onion-besan mixture into the hot oil using a spoon. Fry until golden brown and crispy.
- Remove the pakodas with a slotted spoon and place them on a paper towel to drain excess oil.
- Serve the onion pakodas hot with your favorite chutney or sauce.
Notes
- Slice the onions into thin, even slices. Thicker slices will absorb more oil, which will make the onion pakodas very greasy.
- Use fresh, high-quality gram flour/chickpea flour (besan) for the best texture and taste.
- Avoid using very hot oil, it will make the pakoras brown very quickly but it will remain uncooked inside.
Popular Recipes on the Blog!
Bengali Recipes Chutney Recipes Dips Chutneys & Pickles Drinks & Beverages Indian Breakfast Recipes Indian Curry Recipes Indian Dessert Recipes Indian Side Dishes Lentil Recipes Maharashtrian Recipes Main Course Non Veg Recipes Noodles Recipes North Indian Recipes Rice Recipes Seafood Recipes Side Dishes Snack Recipes South Indian Recipes Vegan Recipes Vegetarian Recipes
Easy, Crispy Onion Pakoda! appeared first on Kurry Kitchen.
