Last Updated on 2 months by Neha Deshmukh

Onion Pakoda Recipe – Crispy Indian Fritters with Ajwain & Green Chillies

Okay, let’s be real – is there anything more comforting than a plate of hot, crispy pakodas, especially when it’s drizzly outside? This Onion Pakoda recipe is a family favorite, and I’m so excited to share it with you. It’s simple, flavorful, and guaranteed to disappear quickly! These aren’t just any pakodas; the addition of ajwain (carom seeds) gives them a lovely warmth and digestive boost, and a touch of green chilli adds just the right amount of kick.

Why You’ll Love This Recipe

Honestly, who doesn’t love a good pakoda? But this recipe stands out because it’s incredibly easy to make, even if you’re new to Indian cooking. The combination of textures – the soft onion inside and the crispy exterior – is just divine. Plus, the aroma while they’re frying is absolutely intoxicating! It’s the perfect snack for a rainy day, a get-together with friends, or just when you’re craving something delicious.

Ingredients

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

• 6 Onions, medium-sized
• 4-5 Green Chillies, adjust to your spice preference
• 1 cup Besan (Gram flour) – about 120g
• 1 tbsp Rice Flour – about 8g
• ½ tsp Carom Seeds (Ajwain)
• ¼ tsp Turmeric Powder – about 1g
• 2 tbsp Coriander Leaves, chopped
• Salt, to taste
• Mustard Oil, for frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Besan (Gram Flour) – Types and Quality

Besan is the star of the show. You want a good quality besan that’s fresh and finely ground. It should have a slightly nutty aroma. There are different types available – some are lighter in color, others darker. Either works, but a lighter besan will give you a paler pakoda.

Rice Flour – The Role of Rice Flour in Crispiness

Don’t skip the rice flour! It’s the secret to achieving that extra-crispy texture. It prevents the batter from becoming too dense and helps it get beautifully golden brown.

Mustard Oil – Traditional Flavor and Health Benefits

Mustard oil is traditionally used for making pakodas in many Indian households, including mine. It imparts a unique, slightly pungent flavor that’s just right. It’s also believed to have health benefits, but you can substitute with vegetable oil if you prefer – though the flavor won’t be quite the same.

Ajwain (Carom Seeds) – Digestive Properties & Flavor Profile

Ajwain isn’t just about flavor; it also aids digestion, which is handy when you’re indulging in fried treats! It has a slightly peppery, thyme-like taste that complements the onion and chillies perfectly.

Green Chillies – Regional Variations in Spice Level

Green chillies add a lovely warmth. I usually use around 4-5, but feel free to adjust the quantity depending on how spicy you like things. Different varieties of green chillies have different heat levels too – so experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, thinly slice those onions and set them aside. Don’t worry about being perfect – a little variation in size is fine.
2. In a mixing bowl, combine the besan, rice flour, ajwain, turmeric powder, chopped green chillies, sliced onions, and coriander leaves.
3. Now, gradually add water, a little at a time, and mix everything together. You want a semi-thick batter – not too runny, not too thick. Make sure there are no lumps!
4. Heat up your mustard oil in a deep pan over medium heat. It should be hot enough that a small drop of batter sizzles immediately.
5. Carefully drop small portions of the batter into the hot oil, using a spoon or your fingers (be careful!). Don’t overcrowd the pan.
6. Fry the pakodas on medium heat until they’re golden brown and crispy on all sides. This usually takes about 3-4 minutes per batch.
7. Remove the pakodas from the oil and drain them on paper towels to remove any excess oil.
8. Serve immediately while they’re still hot and crispy!

Expert Tips

• Don’t overmix the batter: Overmixing develops the gluten in the besan, resulting in tougher pakodas.
• Hot oil is key: Make sure the oil is hot enough before adding the batter. This ensures the pakodas are crispy and don’t absorb too much oil.
• Fry in batches: Overcrowding the pan will lower the oil temperature and result in soggy pakodas.

Variations

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

Spice Level – Adjusting the Heat

My friend, Priya, loves her pakodas fiery. She adds a pinch of red chilli powder to the batter for an extra kick. You can also use hotter green chillies!

Vegan Adaptation

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

Gluten-Free Adaptation

To make this gluten-free, substitute the besan with a gluten-free chickpea flour blend.

Festival Adaptations (Diwali, Monsoon Snacks)

These are perfect for Diwali! My grandmother always made a huge batch during the festival. They’re also a classic monsoon snack – there’s something about hot pakodas and rain that just goes together.

Serving Suggestions

Serve these hot with a side of mint chutney, tamarind chutney, or even just ketchup. A cup of chai is the perfect accompaniment!

Storage Instructions

Pakodas 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 crispiness, 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 is the best oil to use for making pakodas?

Mustard oil is traditional and adds a unique flavor, but vegetable oil works too.

Can I make pakoda batter ahead of time?

You can, but the batter is best used immediately. If you make it ahead, add a little more water before frying as it tends to thicken.

How do I prevent the pakodas from absorbing too much oil?

Make sure the oil is hot enough and don’t overcrowd the pan.

What is the purpose of adding rice flour to the batter?

Rice flour helps create a crispier texture.

Can I bake these pakodas instead of frying?

You can try baking them, but they won’t be as crispy as fried pakodas. Brush them with oil before baking at 200°C (390°F) for about 20-25 minutes, flipping halfway through.

How can I adjust the spice level of the pakodas?

Adjust the number of green chillies or add a pinch of red chilli powder.