Onion Vada Recipe – Crispy Indian Fritters with Ginger & Chilli

Last Updated on 2 months by Neha Deshmukh

Onion Vada Recipe – Crispy Indian Fritters with Ginger & Chilli

Hey everyone! If you’re anything like me, the smell of freshly fried snacks instantly transports you to a happy place. Today, I’m sharing one of my all-time favorites – Onion Vadas! These crispy, flavourful fritters are incredibly satisfying, and honestly, disappear way too quickly whenever I make them. They’re perfect for a rainy afternoon with a cup of chai, or as a delightful snack to share with friends and family. Let’s get cooking!

Why You’ll Love This Recipe

These Onion Vadas aren’t just delicious; they’re surprisingly easy to make. The combination of sweet onions, spicy chillies, and fragrant curry leaves is just divine. Plus, they’re wonderfully crispy on the outside and soft on the inside – the perfect texture! I first made these when I was craving something comforting, and they’ve been a family favourite ever since.

Ingredients

Here’s what you’ll need to whip up a batch of these golden beauties:

• 5 medium onions
• 1 tsp salt
• 1 tsp chilli powder
• 1 tsp fennel seeds
• 1 inch ginger, roughly chopped
• 2 green chillies, finely chopped (adjust to your spice preference!)
• 2 tbsp fresh coriander, chopped
• A few curry leaves (about 10-12)
• ?? cup maida (all-purpose flour) – start with ½ cup and add more as needed
• 2 tbsp besan / gram flour
• A pinch of hing (asafoetida)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a moment, because a few things really make a difference in this recipe:

• Besan/Gram Flour: This is key for binding the vadas and giving them that lovely texture. Don’t skip it! It adds a subtle nutty flavour that complements the onions beautifully.
• Chillies: I usually use Indian green chillies, which pack a good punch. You can adjust the quantity depending on how spicy you like things. Serrano peppers are a good substitute if you can’t find Indian chillies.
• Curry Leaves: Fresh curry leaves are a must! They add an incredible aroma and flavour that you just can’t get from dried ones. Trust me on this one – seek them out! You can find them at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, thinly slice those 5 onions. Don’t worry about being perfect, but aim for relatively uniform slices. Transfer them to a large bowl.
2. Add the salt and give the onions a good squeeze. This helps release their moisture, which is important for binding the vadas. You’ll be surprised how much liquid comes out!
3. Now, add the chilli powder, fennel seeds, chopped ginger, green chillies, coriander, and curry leaves to the bowl. Give everything a good mix.
4. Time for the flours! Add the maida and besan to the onion mixture. This is where it gets a little tricky – you want to combine everything thoroughly without adding any water. Use your hands to really work the flours into the onions.
5. Keep adding maida, a little at a time, until the mixture holds its shape when you try to form a vada. You might need a little more or less than the amount I’ve suggested – it depends on the moisture content of your onions.
6. Grease your hands with a little oil. This prevents the mixture from sticking. Now, shape the mixture into flat, round vadas – about 2-3 inches in diameter.
7. Heat oil in a deep frying pan or wok over medium heat. Carefully drop the vadas into the hot oil, a few at a time. Don’t overcrowd the pan!
8. Fry for about 3-4 minutes per side, or until they’re golden brown and crispy.
9. Remove the vadas from the oil and drain them on a paper towel-lined plate.

Serve immediately while they’re hot and crispy!

Expert Tips

• Don’t skip squeezing the onions! This is crucial for preventing soggy vadas.
• Make sure the oil is hot enough before adding the vadas. If it’s not hot enough, they’ll absorb too much oil.
• Fry in batches to maintain the oil temperature.

Variations

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

• Spice Level Adjustment: My family loves a good kick, but you can easily reduce the amount of green chillies to make them milder.
• Regional Onion Varieties: I usually use red onions, but you can experiment with different varieties like shallots or even sweet white onions.
• Air Fryer Option: For a healthier twist, you can try air frying the vadas! Brush them lightly with oil and air fry at 180°C (350°F) for about 10-12 minutes, flipping halfway through. They won’t be quite as crispy, but still delicious.
• Gluten-Free Adaptation: Swap the maida for rice flour for a gluten-free version. You might need to adjust the amount of liquid slightly.

Serving Suggestions

These Onion Vadas are fantastic on their own, but they’re even better with a side of:

• Tomato sauce (a classic!)
• Mint-coriander chutney
• Sweet tamarind chutney
• A cup of hot chai

Storage Instructions

These are best enjoyed fresh, but if you have any leftovers, you can store them in an airtight container at room temperature for up to a day. They’ll lose some of their crispness, but you can reheat them in a preheated oven or air fryer to revive them.

FAQs

Let’s answer some common questions:

• What type of oil is best for frying Onion Vadas? I prefer using vegetable oil or sunflower oil, as they have a neutral flavour and high smoke point.
• Can I make the vada batter ahead of time? You can prepare the onion mixture ahead of time, but it’s best to fry the vadas just before serving. The onions will start to release more liquid if left for too long.
• How do I prevent the vadas from absorbing too much oil? Make sure the oil is hot enough and don’t overcrowd the pan. Squeezing the onions well also helps.
• What is the best way to store leftover Onion Vadas? Store them in an airtight container at room temperature for up to a day. Reheat in an oven or air fryer to regain crispness.
• Can I use a different type of flour instead of Maida? Yes, you can try using rice flour for a gluten-free option, but you may need to adjust the liquid content.

Enjoy making these delicious Onion Vadas! I hope they bring as much joy to your kitchen as they do to mine. Happy cooking!