Onion Pakora Recipe – Crispy Indian Fritters with Besan & Fennel Seeds

Last Updated on 2 months by Neha Deshmukh

Onion Pakora Recipe – Crispy Indian Fritters with Besan & Fennel Seeds

Introduction

Oh, pakoras! Is there anything more comforting on a rainy day (or, let’s be honest, any day)? These crispy, golden onion fritters are a staple in Indian households, and for good reason. They’re incredibly flavorful, surprisingly easy to make, and just…happy food. I remember the first time I made these, attempting to recreate my grandmother’s recipe. It took a few tries to get the batter just right, but the aroma filling the kitchen was worth every attempt! I’m so excited to share my version with you.

Why You’ll Love This Recipe

This onion pakora recipe isn’t just about deep-frying onions. It’s about creating a symphony of textures and flavors. The besan (gram flour) gives it a lovely earthy base, the rice flour adds that extra crunch, and the fennel seeds? They’re a little secret that takes these pakoras to another level. Plus, it comes together quickly – perfect for a snack or a side dish.

Ingredients

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

• 1 cup onions, sliced
• 1 cup gram flour (besan)
• 1 cup rice flour
• 2 tablespoons coriander leaves, chopped
• 1 teaspoon curry leaves
• 1 teaspoon fennel seeds
• Pinch of turmeric powder
• 1-2 teaspoons red chili powder (adjust to your spice preference!)
• 1-2 green chilies, finely chopped
• 5 tablespoons water (plus 1-2 tablespoons more, if needed)
• Salt to taste
• Oil, as needed for frying

Ingredient Notes

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

• Besan (Gram Flour): This is the star! Make sure yours is fresh for the best flavor and texture. It’s what gives pakoras their characteristic taste.
• Rice Flour: Don’t skip this! Adding rice flour to the batter is the secret to achieving that incredibly crispy exterior. About 1/4 cup is a good starting point, but I like to use a full cup for maximum crunch.
• Fennel Seeds: These aren’t in every pakora recipe, but trust me on this one. My family is from Rajasthan, where fennel seeds are commonly used in savory snacks, and they add such a lovely, subtle anise flavor.
• Curry Leaves: Fresh curry leaves are best! They add a wonderful aroma and a slightly citrusy note. If you can’t find fresh, you can use dried, but the flavor won’t be quite as vibrant.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the sliced onions, gram flour, rice flour, chopped coriander leaves, curry leaves, fennel seeds, turmeric powder, red chili powder, green chilies, and salt.
2. Sprinkle in 3 tablespoons of water and mix everything well. Don’t overmix at this stage – just combine. Cover the bowl and let it rest for 15-20 minutes. This allows the gram flour to absorb the water and the flavors to meld.
3. After resting, check the consistency of the batter. It should be thick, but still dropping consistency. If it’s too thick, add 1-2 tablespoons more water, a little at a time, until you reach the right consistency.
4. Heat oil in a kadai (or a deep frying pan) over medium heat. You want enough oil to fully submerge the pakoras. To test if the oil is hot enough, drop a tiny bit of batter into the oil – it should sizzle and rise to the surface.
5. Carefully drop spoonfuls of batter into the hot oil. Don’t overcrowd the pan – fry in batches.
6. Fry the pakoras, turning occasionally, until they are golden brown and crispy on all sides. This usually takes about 3-4 minutes per batch.
7. Remove the pakoras with a slotted spoon and drain them on paper towels to remove any excess oil.

Expert Tips

• Don’t be afraid to adjust the spice level! Add more or less red chili powder depending on your preference.
• For extra crispy pakoras, make sure the oil is hot enough before adding the batter.
• Don’t overcrowd the pan, or the oil temperature will drop, and the pakoras will become soggy.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Adaptation: While besan is gluten-free, some people are sensitive to it. You can experiment with using chickpea flour or a gluten-free all-purpose flour blend.
• Spice Level: My friend, Priya, loves her pakoras fiery. She adds a pinch of cayenne pepper along with the red chili powder.
• Monsoon/Rainy Season Adaptation: During the monsoon, my mom always adds a little bit of ajwain (carom seeds) to the batter. It’s believed to aid digestion and keep you warm!

Serving Suggestions

Serve these onion pakoras hot, hot, hot! They’re delicious with:

• Coconut chutney (a classic pairing!)
• Tomato ketchup (a childhood favorite)
• Mint-coriander chutney
• A cup of hot chai (tea)

Storage Instructions

Pakoras are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container at room temperature for up to 2 days. To reheat, pop them in the oven or air fryer for a few minutes to crisp them up.

FAQs

• What type of oil is best for frying pakoras? You can use any neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.
• Can I make the batter ahead of time? Yes, you can! Just make the batter and store it in the refrigerator for up to 24 hours. You may need to add a little bit of water to thin it out before frying.
• How do I get my pakoras extra crispy? Use rice flour in the batter, make sure the oil is hot enough, and don’t overcrowd the pan.
• What is the best chutney to serve with onion pakoras? Coconut chutney is a classic, but mint-coriander chutney is also a fantastic choice.
• Can I bake these instead of frying? While frying gives you the best texture, you can bake them! Preheat your oven to 200°C (390°F), place the pakoras on a baking sheet lined with parchment paper, and bake for 15-20 minutes, flipping halfway through. They won’t be as crispy, but still delicious!