Onion Pakora Recipe – Authentic Indian Onion Fritters with Besan

Last Updated on 2 months by Neha Deshmukh

Onion Pakora Recipe – Authentic Indian Onion Fritters with Besan

Hey everyone! If you’ve ever been to India, or even just an Indian restaurant, chances are you’ve fallen in love with pakoras. These crispy, golden fritters are the perfect snack, appetizer, or even a light meal. And honestly, nothing beats a steaming plate of onion pakora with a cup of chai. Today, I’m sharing my family’s recipe – it’s been passed down for generations, and I promise, it’s easier than you think!

Why You’ll Love This Recipe

This onion pakora recipe is all about simple ingredients and maximum flavor. It’s wonderfully crunchy on the outside, soft and flavorful on the inside, and incredibly satisfying. Plus, it’s a fantastic way to use up those extra onions! It’s a guaranteed crowd-pleaser, and perfect for any occasion.

Ingredients

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

• 450g (1 pound) yellow onions
• 115g besan (gram flour)
• 42g rice flour
• 1 Indian green chilli
• 1.5 teaspoons fine sea salt
• 1 teaspoon ajwain (carom seeds)
• 1 teaspoon amchoor (dry mango powder)
• 0.25 teaspoon cayenne pepper (optional)
• 0.25 teaspoon black pepper
• 120ml (4 ounces) water
• 720ml (3 cups) oil for frying

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Besan (Gram Flour): This is the star of the show! Besan is made from ground chickpeas and gives pakoras their signature texture and flavor. You can usually find it in Indian grocery stores, or online.
• Ajwain (Carom Seeds): These tiny seeds have a unique, thyme-like flavor and are fantastic for digestion – a bonus with fried food! My grandmother always said a pinch of ajwain keeps the tummy happy.
• Amchoor (Dry Mango Powder): This adds a lovely tangy flavor that balances the richness of the frying. It’s made from unripe green mangoes that are dried and ground into a powder. It’s a staple in North Indian cuisine, and adds a really special touch. You can find it in most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and thinly slice the onions, separating the layers as best you can. This helps them cook evenly and get nice and crispy.
2. In a bowl, combine the besan, rice flour, minced green chilli, ajwain, amchoor, cayenne (if using), black pepper, and salt. Give it a good mix – you want everything nicely combined.
3. Now, add the water to the dry mixture and stir well. You’re looking for a thick batter, not too runny. It should coat the back of a spoon.
4. Add the sliced onions to the batter and mix thoroughly, making sure every single piece is coated. Let this sit for about 10 minutes. This allows the onions to release some of their moisture, which helps the pakoras stay crispy.
5. Heat the oil in a Dutch oven or deep fryer to 175°C (360°F). A good test is to drop a tiny bit of batter into the oil – it should sizzle and float immediately.
6. Carefully drop small handfuls of the onion batter into the hot oil, keeping the clusters relatively intact. Don’t overcrowd the pan!
7. Fry for 1-2 minutes per side, until golden brown and crispy.
8. Remove the pakoras with a slotted spoon and drain them on paper towels to remove any excess oil.

Expert Tips

• Don’t skip letting the batter rest! It really does make a difference in the texture.
• Make sure your oil is hot enough. If it’s not, the pakoras will absorb too much oil and become soggy.
• Fry in batches to maintain the oil temperature.
• A Dutch oven works really well because it maintains a consistent temperature.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your chutney ingredients if you’re serving with one.
• Gluten-Free Adaptation: The rice flour already helps with this! If you’re very sensitive, ensure your besan is certified gluten-free.
• Spice Level Adjustment: Want it milder? Skip the cayenne pepper. For a real kick, add another green chilli or a pinch of red chilli powder. My brother loves his extra spicy!
• Festival Adaptations: Pakoras are a must-have for festivals like Diwali and Holi. They’re often served as part of a larger spread of festive foods.

Serving Suggestions

Serve these onion pakoras immediately while they’re still hot and crispy! They’re amazing with:

• Tamarind chutney (my personal favorite!)
• Green chutney
• A cup of hot chai
• As a side dish with your favorite Indian meal

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. They will lose some of their crispness, but you can reheat them in a preheated oven at 180°C (350°F) for a few minutes to crisp them up a bit.

FAQs

What is Besan and where can I find it?

Besan is a flour made from ground chickpeas. You can find it at Indian grocery stores, Asian markets, or online retailers.

Can I make the batter ahead of time?

You can, but the onions will start to release moisture and the batter might become too thin. If you do make it ahead, add a tablespoon or two of besan just before frying.

What oil is best for frying pakoras?

Vegetable oil, canola oil, or peanut oil are all good choices. They have a high smoke point and a neutral flavor.

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

Make sure your oil is hot enough and don’t overcrowd the pan. Also, letting the batter rest helps.

What is Amchoor and can I substitute it?

Amchoor is dry mango powder. If you can’t find it, you can substitute with a squeeze of lemon juice, but it won’t have quite the same flavor.

Enjoy making these delicious onion pakoras! I hope they bring a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!