Onion Pakora Recipe – Authentic Indian Snacks with Besan & Fennel Seeds

Last Updated on 4 months by Neha Deshmukh

Onion Pakora Recipe – Authentic Indian Snacks with Besan & Fennel Seeds

Hello friends! If there’s one snack that instantly transports me back to rainy afternoons in India, it’s a plate of hot, crispy onion pakoras. The aroma of fried onions and spices… honestly, it’s pure comfort food. I remember making these with my grandmother, and she always said the secret was in the fennel seeds. Today, I’m sharing her recipe – and all my tips – so you can enjoy this classic Indian treat too!

Why You’ll Love This Recipe

These onion pakoras are seriously addictive. They’re crunchy, flavourful, and surprisingly easy to make. Perfect for a quick evening snack, a party appetizer, or just when you’re craving something deliciously savoury. Plus, the combination of onions, besan, and those fragrant fennel seeds is just chef’s kiss. You’ll love how quickly they come together and how satisfyingly crispy they turn out!

Ingredients

Here’s what you’ll need to make these amazing onion pakoras:

• 2 cups thinly sliced onions
• ½ tsp fennel seeds
• ½ tsp red chilli powder (adjust to your spice preference!)
• ¼ tsp cumin powder
• ¼ tsp chaat masala
• Salt to taste
• 1 cup chickpea flour (besan)
• Water as needed
• Light cooking oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Besan (Chickpea Flour): This is the star of the show! Besan gives pakoras their lovely texture and nutty flavour. Make sure yours is fresh for the best results.
• Fennel Seeds: Don’t skip these! Fennel seeds (saunf) add a beautiful anise-like flavour that’s traditional in many Indian snacks, especially in North India. My grandmother always used them, and they really elevate the pakoras.
• Oil for Frying: I prefer using groundnut oil (peanut oil) or vegetable oil for deep frying pakoras. They have a high smoke point and give a nice crispness. Sunflower oil also works well. Avoid olive oil, as it has a lower smoke point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large mixing bowl, combine the sliced onions, fennel seeds, red chilli powder, cumin powder, chaat masala, and salt. Give everything a good mix so the spices coat the onions evenly.
2. Now, add the chickpea flour (besan) to the bowl.
3. Gradually add water, mixing as you go, until you create a thick, sticky batter. You want it to hold the onion slices together, but not be runny. Think pancake batter consistency, but a little thicker.
4. Heat oil in a deep wok or kadhai over medium heat. You’ll know it’s ready when a tiny drop of batter sizzles and rises to the surface (around 350°F/175°C).
5. Carefully drop tablespoon-sized portions of the batter into the hot oil, being careful not to overcrowd the pan. Overcrowding lowers the oil temperature and results in soggy pakoras.
6. Fry the pakoras for 6-8 minutes, turning them occasionally, until they’re golden brown and beautifully crispy on all sides.
7. Remove the pakoras with a slotted spoon and drain them on paper towels to get rid of any excess oil.

And that’s it! Seriously, so simple.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t skimp on the spices! They’re what give these pakoras their amazing flavour.
• Make sure the oil is hot enough before you start frying.
• Fry in batches to maintain the oil temperature.
• For extra crispy pakoras, add a pinch of baking soda to the batter.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: Chickpea flour is naturally gluten-free, so these pakoras are a great option for those avoiding gluten.
• Spice Level Adjustment: For a milder flavour, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper.
• Monsoon/Rainy Day Special: My family loves adding a finely chopped green chilli to the batter when it’s raining. It adds a lovely warmth!

Serving Suggestions

Serve these onion pakoras immediately while they’re still hot and crispy! They’re fantastic with:

• Green chutney (mint-coriander chutney)
• Tamarind chutney
• Ketchup (a classic!)
• A cup of hot chai (tea)

Storage Instructions

Pakoras are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container at room temperature for a day. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the crunch.

FAQs

Let’s answer some common questions:

• What type of oil is best for making pakoras? Groundnut oil or vegetable oil are ideal due to their high smoke point.
• Can I make the batter ahead of time? You can, but the onions might release some water, making the batter too thin. If you do make it ahead, add a little more besan just before frying.
• How do I prevent the pakoras from absorbing too much oil? Make sure the oil is hot enough and don’t overcrowd the pan.
• What is the role of fennel seeds in onion pakoras? Fennel seeds add a unique, aromatic flavour that’s traditional in Indian snacks.
• Can I air fry these pakoras instead of deep frying? Yes! Lightly spray the pakoras with oil and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried, but still delicious!

Enjoy making these onion pakoras! I hope they bring a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!