Onion Pakora Recipe – Crispy Indian Onion Fritters with Spices

Last Updated on 4 months by Neha Deshmukh

Onion Pakora Recipe – Crispy Indian Onion Fritters with Spices

Hey everyone! There’s just something so comforting about a plate of hot, crispy pakoras, especially when it’s raining (or even just thinking about rain!). These onion pakoras are a staple in my family, and I’m so excited to share my version with you. They’re perfectly spiced, wonderfully crunchy, and disappear way too quickly!

Why You’ll Love This Recipe

This onion pakora recipe is a winner for so many reasons. It’s relatively simple to make, even if you’re new to Indian cooking. The flavor is incredible – a beautiful balance of savory, spicy, and fresh. Plus, they’re just fun to eat! Seriously, who can resist a golden-brown, crispy fritter? They’re perfect as a snack with chai, an appetizer for a larger meal, or even a light lunch.

Ingredients

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

• 2 medium onions
• 1 tsp salt
• 1 green chili, finely chopped (adjust to your spice preference!)
• 1/4 cup cilantro, chopped
• 1/4 cup rice flour
• 1/4 tsp red chili powder
• 1/4 tsp turmeric powder
• 1/2 tsp dhana jeeru (coriander-cumin powder)
• 1/2 cup + 2 Tbsp besan (gram flour)
• 3 cups oil, for frying

Ingredient Notes

Let’s talk ingredients for a sec! A few things make a big difference here.

• Onions: Yellow or white onions work best. You really want to slice them thinly – pole to pole – so they get nice and crispy.
• Dhana Jeeru: This is a key flavor! It’s a blend of roasted coriander and cumin, and it adds such a lovely warmth. You can find it at most Indian grocery stores. If you absolutely can’t find it, you can make your own by grinding equal parts coriander seeds and cumin seeds and lightly roasting them in a dry pan.
• Besan: Besan is gram flour, made from ground chickpeas. The quality of besan can vary. I’ve found that a slightly coarser besan gives a better texture to the pakoras. Different regions in India use different types of besan, so feel free to experiment! Some prefer a smoother, finer grind.
• Green Chili: Adjust the amount of green chili based on how spicy you like things. I usually use one, but my husband likes to add two!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, thinly slice those onions, pole to pole. Then, sprinkle them with the salt and give them a good massage. Let them sit for about 10-15 minutes. This helps draw out some of the moisture, which is crucial for crispy pakoras.
2. Now, add the chopped cilantro, green chili, turmeric powder, red chili powder, and dhana jeeru to the onions. Mix everything together really well, making sure the spices are evenly distributed.
3. Next, sprinkle in the rice flour and mix it in. Then, gradually add the besan, mixing until the onions are nicely coated. You want a mixture that holds together when you pinch it – not too wet, not too dry.
4. Let the mixture rest for about 10 minutes. This allows the besan to hydrate and helps the pakoras bind better. If it seems too wet, add a little more besan. If it’s too dry, just let it sit a bit longer.
5. Heat the oil in a deep frying pan or pot to 350°F (175°C). A good way to test if the oil is ready is to drop a tiny piece of the onion mixture into the oil – it should sizzle immediately.
6. Carefully drop small clusters of the onion mixture into the hot oil, being careful not to overcrowd the pan. Fry for about 4-6 minutes, turning occasionally, until they’re golden brown and crispy.
7. Remove the pakoras with a slotted spoon and drain them on a wire rack or paper towels. This helps get rid of any excess oil. Serve immediately!

Expert Tips

• Don’t overcrowd the pan! Frying in batches ensures the oil temperature stays consistent, resulting in crispier pakoras.
• Make sure the oil is hot enough. If it’s not, the pakoras will absorb too much oil and become soggy.
• A little bit of rice flour helps create extra crispiness.
• Don’t skip the resting time for the batter! It really makes a difference.

Variations

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

• Vegan Adaptation: This recipe is naturally vegetarian, but to ensure it’s vegan, double-check that your besan isn’t processed with any animal products.
• Gluten-Free Adaptation: Substitute the besan with a gluten-free flour blend. I’ve had good results with a mix of rice flour and potato starch.
• Spice Level: Adjust the amount of green chili and red chili powder to control the heat. For a milder version, omit the green chili altogether. For a spicier kick, add a pinch of cayenne pepper! My friend Priya loves to add a dash of garam masala too.
• Festival Adaptations: These are perfect for Diwali and Holi! They’re a classic snack during these celebrations.

Serving Suggestions

These are best enjoyed hot and fresh! I love serving them with:

• Mint-coriander chutney
• Tamarind chutney
• A cup of hot chai (of course!)
• A side of raita (yogurt dip)

Storage Instructions

Honestly, these are best eaten immediately. But if you have leftovers (which is rare in my house!), you can store them in an airtight container at room temperature for a day. They will lose some of their crispiness, but you can reheat them in a preheated oven at 350°F (175°C) for a few minutes to crisp them up a bit.

FAQs

Let’s answer some common questions:

• What is the best type of oil to use for frying pakoras? Peanut oil or vegetable oil are good choices. They have a high smoke point and a neutral flavor.
• How do I prevent the pakoras from becoming soggy? Make sure the oil is hot enough, don’t overcrowd the pan, and drain them on a wire rack or paper towels.
• Can I make the pakora batter ahead of time? You can prepare the batter up to a few hours in advance, but it’s best to fry them right before serving.
• What chutneys pair best with onion pakoras? Mint-coriander chutney and tamarind chutney are classic pairings.
• What is Dhana Jeeru and where can I find it? Dhana jeeru is a blend of roasted coriander and cumin powder. You can find it at most Indian grocery stores, or you can make your own!