Last Updated on 4 months by Neha Deshmukh

Onion Pakora Recipe – Crispy Indian Fritters with Ajwain & Besan

Okay, let’s be real. Is there anything more comforting than a plate of hot, crispy onion pakoras with a cup of chai? Seriously, these are the quintessential Indian snack, especially when the monsoon rains hit or during festivals. I remember my grandmother making these every year for Diwali – the aroma alone is enough to transport me back to her kitchen! Today, I’m sharing my go-to recipe for perfectly crispy onion pakoras, packed with flavour and that lovely hint of ajwain.

Why You’ll Love This Recipe

This onion pakora recipe is a winner for so many reasons. It’s relatively quick to put together – perfect for a last-minute craving. The combination of crunchy onions, fragrant ajwain, and perfectly seasoned besan is just divine. Plus, it’s easily adaptable to your spice preference. Whether you like a mild kick or a fiery explosion, this recipe has you covered.

Ingredients

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

• 3 onions
• 1-2 tablespoons ajwain (carom seeds)
• ?? cup chopped cilantro
• 1 cup chickpea flour (besan)
• 3-4 tablespoons semolina (rawa)
• 1 tablespoon red chili powder
• ?? tablespoon turmeric powder
• As required salt
• Oil, for frying

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Onions: Choosing the Right Variety

I prefer using regular yellow onions for pakoras. They have a good balance of sweetness and sharpness. Red onions work in a pinch, but they can sometimes make the pakoras a little more colourful (and slightly milder in flavour). About 400-500g of onions is ideal.

Ajwain (Carom Seeds): The Digestive Powerhouse

Don’t skip the ajwain! These tiny seeds aren’t just about flavour; they also aid digestion – which is a very good thing when you’re indulging in fried treats. Plus, that unique, slightly peppery flavour is what truly makes pakoras, well, pakoras!

Besan (Chickpea Flour): A Gluten-Free Base

Besan is the star of the show. It gives the pakoras their lovely texture and golden colour. Make sure your besan is fresh for the best results. It’s naturally gluten-free, which is a bonus!

Semolina (Rawa): For Extra Crispiness

A little semolina (rawa) adds an extra layer of crunch. It helps create a lighter, crispier texture that I absolutely love. Don’t have rawa? You can skip it, but the pakoras won’t be quite as crispy.

Regional Variations in Spice Levels

Spice levels vary hugely across India! Some families love a fiery pakora, while others prefer a milder flavour. Feel free to adjust the red chili powder to your liking. A pinch of cayenne pepper can also add a nice kick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, thinly slice those onions. Don’t worry about being perfect – a little variation in size is fine. Place them in a large mixing bowl.
2. Add the ajwain and chopped cilantro to the sliced onions. Give it a good mix.
3. Now, add the chickpea flour, semolina, red chili powder, turmeric powder, and salt.
4. Gradually add water, a little at a time, while stirring. You want to form a thick, cohesive batter – not too runny, not too dry. Think pancake batter consistency, but a bit thicker.
5. Heat oil in a deep pan or wok over medium-high heat. You’ll know it’s ready when a tiny drop of batter sizzles immediately.
6. Carefully drop spoonfuls of batter into the hot oil. Don’t overcrowd the pan – fry in batches.
7. Fry for about 3-4 minutes per side, until golden brown and crispy.
8. Transfer the pakoras to a plate lined with paper towels to drain any excess oil.
9. Serve immediately!

Expert Tips

• Don’t overmix the batter: Overmixing develops the gluten in the besan, resulting in tougher pakoras.
• Hot oil is key: Make sure the oil is hot enough before adding the batter. Otherwise, the pakoras will absorb too much oil.
• Fry in batches: Overcrowding the pan lowers the oil temperature and leads to soggy pakoras.
• Taste as you go: Adjust the salt and spice levels to your preference.

Variations

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

Vegan Onion Pakora

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Onion Pakora (Ensuring Besan Purity)

Besan is naturally gluten-free, but sometimes it can be processed in facilities that also handle wheat. If you have a severe gluten allergy, look for certified gluten-free besan.

Spice Level Adjustments: Mild to Fiery

For a milder flavour, reduce the red chili powder to ½ teaspoon or omit it altogether. For a fiery kick, add a pinch of cayenne pepper or a finely chopped green chili. My friend, Priya, loves adding a dash of chaat masala for extra zing!

Festival Adaptations: Pakoras for Diwali & Rainy Season

Pakoras are a staple during Diwali and the monsoon season. During Diwali, they’re often served with a variety of chutneys and sweets. During the rains, they’re the perfect comfort food with a hot cup of chai.

Serving Suggestions

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

• Green chutney (mint-coriander chutney)
• Sweet tamarind chutney
• Ketchup (a classic!)
• A steaming cup of chai

Storage Instructions

Honestly, pakoras are best enjoyed fresh. But if you have leftovers, you can store them in an airtight container at room temperature for a day. Reheat them in a preheated oven or air fryer to restore some of their crispiness.

FAQs

Let’s answer some common questions:

What is the best type of oil to fry pakoras?

Groundnut oil (peanut oil) or vegetable oil are excellent choices. They have a high smoke point and impart a neutral flavour.

How can I prevent the pakoras from absorbing too much oil?

Make sure the oil is hot enough and don’t overcrowd the pan. Also, don’t overmix the batter.

Can I make the batter ahead of time?

You can prepare the batter up to an hour in advance. Store it in the refrigerator and give it a good stir before frying.

What is ajwain and can I substitute it?

Ajwain is a unique spice with a slightly peppery, thyme-like flavour. It’s difficult to substitute perfectly, but you can try a pinch of caraway seeds or dried thyme.

How do I achieve extra crispy pakoras?

Adding semolina (rawa) to the batter helps create extra crispiness. Also, make sure the oil is hot enough and fry in batches.

Can I bake these instead of frying?

While frying is the traditional method, you can bake them for a healthier option. Preheat your oven to 200°C (400°F), lightly brush the pakoras with oil, and bake for 15-20 minutes, flipping halfway through. They won’t be as crispy as fried pakoras, but they’ll still be delicious!