Last Updated on 1 month by Neha Deshmukh

Onion Pakora Recipe – Crispy Indian Snacks with Besan & Spices

Introduction

Oh, pakoras! Is there anything more comforting than a plate of these crispy, golden beauties, especially on a rainy day? I remember the first time I made these – it was a monsoon evening, and the aroma filled the entire house, instantly making it feel cozy. This onion pakora recipe is a family favorite, and I’m so excited to share it with you. It’s surprisingly easy to make, and the result is seriously addictive. Get ready for some serious snacking!

Why You’ll Love This Recipe

This onion pakora recipe is all about simple ingredients coming together to create something truly special. It’s quick, easy, and perfect for a snack, appetizer, or even a light meal. Plus, who doesn’t love a crispy, flavorful bite? These pakoras are wonderfully crunchy on the outside and soft, flavorful on the inside. They’re a guaranteed crowd-pleaser!

Ingredients

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

• 1 cup besan (chickpea flour) – about 180g
• 3-4 medium onions (sliced lengthwise)
• Salt to taste
• 1 teaspoon red chili powder – about 5g
• 0.25 teaspoon turmeric powder – about 1.25g
• 2-3 green chilies (finely chopped)
• 5-6 curry leaves (finely chopped)
• 1 teaspoon coriander seeds
• 1 teaspoon ginger garlic paste
• 1 tablespoon coriander leaves (chopped)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how your pakoras turn out.

Besan (Chickpea Flour): Types and Quality

Besan is the star of the show. You want a good quality besan that’s fresh and finely ground. There are different types available – some are paler, others are a bit darker. Either works, but a paler besan generally results in a lighter-colored pakora.

Onions: Choosing the Right Variety

I prefer using regular yellow onions for pakoras, but red onions work in a pinch too! Just make sure they’re sliced lengthwise – this helps them get nice and crispy.

Spice Blend: Regional Variations in Chili Powder & Turmeric

Spice levels are a personal thing! Kashmiri chili powder will give you a beautiful color with mild heat. If you like it spicier, use a hotter variety. Turmeric adds a lovely earthy flavor and vibrant color.

Curry Leaves: Fresh vs. Dried & Their Aroma

Fresh curry leaves are always best. They have an incredible aroma that really elevates the pakoras. If you can’t find fresh, you can use dried, but use about half the amount, as the flavor isn’t as potent.

Oil for Frying: Best Options for Crispy Pakoras

For deep frying, you want an oil with a high smoke point. Vegetable oil, canola oil, or peanut oil all work well. I usually use vegetable oil because it’s readily available and gives a nice, crispy result.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the sliced onions, finely chopped green chilies, and chopped curry leaves.
2. Add salt, red chili powder, turmeric powder, and ginger garlic paste to the bowl.
3. Now, sprinkle in the coriander seeds and chopped coriander leaves. Give everything a good mix.
4. Time for the besan! Gradually add the chickpea flour while mixing, coating the onions evenly. You might need a little more besan if your mixture seems too wet. We want it to hold together, but not be a thick dough.
5. Sprinkle in a little water, just a tablespoon at a time, to bind the mixture. Don’t overdo it – you don’t want a soggy batter!
6. Heat oil in a deep pan over medium heat. To test if it’s ready, drop a tiny piece of batter into the oil – it should sizzle immediately.
7. Carefully drop small portions of the batter into the hot oil. Don’t overcrowd the pan!
8. Fry the pakoras on medium heat until they’re golden brown and crispy on all sides, about 3-4 minutes per batch.
9. Remove the pakoras with a slotted spoon and drain them on paper towels.
10. Serve hot with your favorite chutney or ketchup!

Expert Tips

Here are a few tricks I’ve learned over the years to make the perfect onion pakoras:

Achieving the Perfect Crispy Texture

The key to crispy pakoras is the right batter consistency and the oil temperature. Don’t add too much water, and make sure the oil is hot enough before you start frying.

Preventing Pakoras from Absorbing Too Much Oil

Don’t overcrowd the pan! Frying in batches ensures the oil temperature doesn’t drop too much, which prevents the pakoras from becoming greasy.

Adjusting Spice Levels to Your Preference

Feel free to adjust the amount of chili powder to suit your taste. If you’re not a fan of spice, you can even omit it altogether.

Ensuring Even Coating of Besan

Mix the besan in gradually, ensuring each onion slice is coated evenly. This helps them hold their shape and get crispy all over.

Variations

Want to switch things up? Here are a few fun variations:

• Vegan Onion Pakora: This recipe is already vegan! Just double-check your oil is plant-based.
• Gluten-Free Onion Pakora: This recipe is naturally gluten-free as besan is a gluten-free flour.
• Spice Level: Mild, Medium, Hot: Adjust the amount of chili powder to your liking. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: Diwali, Holi, Monsoon Snacks: Pakoras are a staple during Indian festivals. They’re especially popular during Diwali, Holi, and the monsoon season.

Serving Suggestions

These pakoras are delicious on their own, but they’re even better with a side of chutney! Mint chutney, tamarind chutney, or even a simple tomato ketchup all pair perfectly. A cup of hot chai is the ultimate accompaniment.

Storage Instructions

Pakoras are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to a day. They’ll lose some of their crispness, 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 type of oil is best for making pakoras?

Vegetable oil, canola oil, or peanut oil are all good choices. They have high smoke points and will give you crispy results.

Can I make pakora batter ahead of time?

You can prepare the batter up to a couple of hours in advance, but it’s best to fry them immediately before serving. The onions will start to release moisture, making the batter soggy.

How do I prevent the pakoras from becoming soggy?

Don’t add too much water to the batter, and don’t overcrowd the pan when frying.

Can I use wheat flour instead of besan?

You can, but the texture will be different. Besan gives pakoras their signature crispy texture. Wheat flour will result in a softer, more doughy pakora.

What chutneys pair well with onion pakoras?

Mint chutney, tamarind chutney, and tomato ketchup are all popular choices.