Onion Pakora Recipe – Authentic Indian Snacks with Ginger & Chilies

Last Updated on 2 months by Neha Deshmukh

Onion Pakora Recipe – Authentic Indian Snacks with Ginger & Chilies

Hello friends! There’s just something magical about a rainy day and a plate of hot, crispy pakoras, isn’t there? This onion pakora recipe is one I’ve been making for years – it’s a family favorite, and honestly, it’s so easy to whip up. It’s the perfect snack for a cozy evening, a festive gathering, or just when you’re craving something deliciously savory. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any onion pakora recipe. It’s the one that always disappears first at parties! It’s wonderfully crispy, packed with flavor from fresh ginger, chilies, and fragrant curry leaves, and comes together in under 30 minutes. Plus, it’s easily adaptable to your spice preference – whether you like a mild warmth or a fiery kick. Honestly, once you try these, you’ll be making them again and again.

Ingredients

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

• 2 cups sliced onions
• 0.5 teaspoon minced ginger
• 2-3 green chilies
• 10 mint leaves
• 1 sprig curry leaves
• 0.75 teaspoon salt
• 0.25 teaspoon turmeric
• 1.25 cups gram flour (besan)
• 1.5 tablespoon rice flour
• 0.5 teaspoon ajwain (carom seeds)
• 0.25 cup cashews (optional)
• 1 tablespoon oil (for dough)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a moment. A few things make these pakoras truly special:

• Besan (Gram Flour): This is the star! It gives pakoras their signature texture and slightly nutty flavor. Don’t skip it!
• Ajwain (Carom Seeds): These tiny seeds aren’t just for flavor. They aid digestion – a little trick my grandmother always used when making pakoras! They also add a lovely, slightly peppery aroma.
• Curry Leaves: Fresh curry leaves are essential for that authentic Indian aroma. They add a unique, citrusy flavor that you just can’t get anywhere else.
• Green Chilies: Now, this is where things get personal! I usually use 2-3 green chilies for a good kick, but feel free to adjust based on your spice tolerance. Some regions in India use Kashmiri chilies for color and mild heat, while others prefer the fiery punch of bird’s eye chilies.
• Cashews (Optional): My aunt always adds soaked cashews to her pakoras for a little extra richness and crunch. It’s a lovely addition, but totally optional!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, slice your onions moderately thin and add them to a bowl. Add the minced ginger, chopped green chilies, mint leaves, curry leaves, and ¾ teaspoon of salt. Give everything a good mix, and then gently squeeze the onions to release some of their moisture. Let this sit for 5-10 minutes – this step is key for crispy pakoras!
2. Now, add the turmeric, gram flour, rice flour, ajwain, and the remaining salt to the bowl. If you’re using cashews, add them now too. Mix everything really well until you have a dry, crumbly mixture.
3. Time to add the water! Sprinkle about ½ cup of water gradually, mixing as you go, until you form a moist, but non-sticky dough. It shouldn’t be too runny. Then, heat 1 tablespoon of oil until it’s nice and smoky, and quickly mix it into the dough. This is another trick for extra crispiness!
4. Heat up your oil for frying in a kadai (or a deep frying pan). Test the temperature by dropping a tiny piece of dough into the oil – it should sizzle and rise to the surface without immediately browning.
5. Now, carefully drop tablespoon-sized portions of dough into the hot oil. Don’t overcrowd the pan! Fry them on medium heat, stirring occasionally, until they’re golden brown and beautifully crispy.
6. Remove the pakoras with a slotted spoon and drain them on a colander lined with paper towels. 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 pakoras.
• Hot oil is key: Make sure your oil is hot enough before adding the pakoras. This ensures they cook quickly and become crispy.
• Fry in batches: Overcrowding the pan lowers the oil temperature and results in soggy pakoras.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Adaptation: Substitute the gram flour with a gluten-free flour blend. Rice flour and potato starch work well. You might need to adjust the amount of water slightly.
• Spice Level Adjustment: For mild pakoras, remove the seeds from the green chilies or use only one. For a fiery kick, add a pinch of cayenne pepper!
• Festival Adaptations: These are perfect for Diwali, Holi, or any festive occasion. They’re also a classic monsoon snack in India!

Serving Suggestions

Serve these hot, hot, hot! They’re amazing with:

• Your favorite chutney (mint-coriander, tamarind, or mango chutney are all fantastic)
• A steaming cup of masala chai
• A side of raita (yogurt dip) for a cooling contrast

Storage Instructions

Honestly, these are best enjoyed fresh. But if you have leftovers (which is unlikely!), 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 or air fryer to revive them.

FAQs

What is the secret to getting pakoras extra crispy?

Squeezing the onions to release moisture, adding hot oil to the batter, and frying in hot oil in batches are all key!

Can I make the pakora batter ahead of time?

You can, but the pakoras will be crispiest if you fry them immediately after making the batter. If you do make it ahead, store it in the fridge and add a little extra water before frying.

What is ajwain and can I substitute it?

Ajwain is a spice with a slightly peppery, thyme-like flavor. If you can’t find it, you can substitute it with a pinch of caraway seeds, but the flavor won’t be quite the same.

What chutneys pair best with onion pakoras?

Mint-coriander chutney, tamarind chutney, and mango chutney are all classic pairings.

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

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