Onion Pakoda Recipe – Crispy Indian Onion Fritters with Spices

Last Updated on 2 months by Neha Deshmukh

Onion Pakoda Recipe – Crispy Indian Onion Fritters with Spices

Hey everyone! If there’s one snack that screams ‘Indian monsoon’ to me, it’s a plate of hot, crispy onion pakodas. Seriously, is there anything better than enjoying these with a cup of chai while the rain patters outside? I remember making these with my grandmother for the first time, and it’s a memory I cherish. Today, I’m sharing my go-to recipe with you – it’s super easy and always a crowd-pleaser!

Why You’ll Love This Recipe

This onion pakoda recipe is all about simple ingredients and maximum flavor. It’s quick to put together, perfect for a rainy day craving, or when you just need a satisfying snack. The spices give it a lovely warmth, and the crispy texture is everything. Plus, it’s a fantastic way to use up those onions you’ve got in the pantry!

Ingredients

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

• 400 grams onion, thinly sliced
• 3 green chilies, finely chopped (adjust to your spice preference!)
• A few curry leaves
• 2 tbsp coriander, chopped
• 1 tsp chilli powder
• 0.25 tsp turmeric powder
• 0.25 tsp cumin powder
• 0.25 tsp ajwain (carom seeds)
• 1 tsp ginger paste
• 0.75 tsp salt (or to taste)
• 1.5 cup besan / gram flour
• 0.25 cup rice flour
• Oil, for frying

Ingredient Notes

Let’s talk ingredients for a sec! A few things make all the difference:

• Onions: Use fresh, crisp onions. They’re the star of the show, so quality matters! Red or yellow onions both work beautifully.
• Besan (Gram Flour): Good quality besan is key for that perfect texture. It should smell fresh and nutty.
• Ajwain (Carom Seeds): Don’t skip these! They add a wonderful aroma and aid digestion. My grandmother always said they’re essential for pakodas, and she was right! They really elevate the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, thinly slice your onions. Uniform slices are important for even frying.
2. Pop the sliced onions into a large bowl. Now, add in those chopped green chilies, fragrant curry leaves, fresh coriander, chilli powder, turmeric, cumin powder, ajwain, ginger paste, and salt.
3. Give everything a good mix! Really get in there and squeeze the onions a little to release their moisture and help the spices coat them evenly.
4. Now for the flour. Add the besan and rice flour to the bowl. Mix everything together without adding any water. You want to form a cohesive dough – it should hold its shape when you squeeze it.
5. Heat up your oil in a kadhai (or a deep frying pan) over medium heat. It should be hot enough to fry, but not smoking.
6. Carefully drop small portions of the dough into the hot oil. Don’t overcrowd the pan!
7. Fry them on medium heat, stirring occasionally, until they turn golden brown and beautifully crispy. This usually takes about 5-7 minutes.
8. Remove the pakodas and place them on paper towels to drain any excess oil.
9. Serve immediately with your favorite chutney! (Recipe below!)

Expert Tips

• Don’t add water! The moisture from the onions is enough to bind the batter. Adding water will make the pakodas soggy.
• Medium heat is your friend. Frying on high heat will burn the outside before the inside is cooked.
• Small batches: Fry in small batches to maintain the oil temperature.
• Crispy secret: A little rice flour helps achieve extra crispiness.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your chutney is also vegan-friendly.
• Gluten-Free Adaptation: Substitute the besan with a gluten-free flour blend. Chickpea flour works well as a 1:1 replacement.
• Spice Level Adjustment:
  • Mild: Reduce or omit the green chilies and chilli powder.
  • Medium: Use 2-3 green chilies and 1 tsp chilli powder.
  • Hot: Add extra green chilies and up to 1.5 tsp chilli powder.
• Festival Adaptations: These are perfect for Diwali parties or as a monsoon snack. My aunt always makes a huge batch for Diwali!

Serving Suggestions

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

• Hari Dahi Chutney: (Recipe below!)
• Tomato ketchup
• Mint chutney
• A cup of hot chai

Storage Instructions

Honestly, these are best eaten immediately. But if you have leftovers, you can store them in an airtight container at room temperature for a few hours. They will lose some of their crispness, though. Reheating in a preheated oven or air fryer can help revive them a bit.

FAQs

What is the best type of onion to use for pakodas?

You can use either red or yellow onions. Red onions give a slightly sweeter flavor, while yellow onions are a bit more pungent.

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

Make sure the oil is hot enough before adding the pakodas, and don’t overcrowd the pan. Also, draining them on paper towels helps remove excess oil.

Can I make the pakoda batter ahead of time?

You can prepare the batter up to an hour in advance, but it’s best to fry them immediately for the crispiest results.

What is ajwain and why is it used in pakodas?

Ajwain (carom seeds) is a spice with a slightly bitter and thyme-like flavor. It adds a wonderful aroma and aids digestion. It’s a traditional ingredient in pakodas!

What is the best chutney to serve with onion pakodas?

Hari Dahi Chutney is a classic pairing! Here’s how to make it:

• Mix thick curd (yogurt) and green chutney in a bowl.
• Adjust the consistency with a little water if needed.
• Season with a pinch of salt and cumin powder.

Enjoy your homemade onion pakodas! Let me know in the comments how they turn out. Happy cooking!