Onion Vada Recipe – Crispy Indian Snacks with Peanuts & Sesame Seeds

Last Updated on 2 months by Neha Deshmukh

Onion Vada Recipe – Crispy Indian Snacks with Peanuts & Sesame Seeds

Hey everyone! If you’re anything like me, you absolutely love a good, crispy vada with a steaming cup of chai. These Onion Vadas are a family favorite – I first made them trying to recreate my grandmother’s recipe, and honestly, it took a few tries to get them just right! But trust me, the effort is SO worth it. They’re perfectly crunchy on the outside, soft and flavorful on the inside, and just… addictive. Let’s get cooking!

Why You’ll Love This Recipe

These Onion Vadas aren’t just delicious; they’re surprisingly easy to make. They’re perfect for a quick evening snack, a party appetizer, or even a festive treat. The combination of onions, peanuts, and sesame seeds creates a wonderful texture and flavor that everyone will enjoy. Plus, the aroma while they’re frying? Heavenly!

Ingredients

Here’s what you’ll need to make these crispy delights:

• 1 onion
• 2 green chilies
• 1 inch ginger
• 2 tbsp coriander (fresh cilantro)
• 1 cup rice flour (approx. 170g)
• 1 cup maida (all-purpose flour) (approx. 120g)
• ?? cup rava (semolina) (approx. 80-100g – see notes below!)
• 2 tbsp sesame seeds
• 2 tbsp crushed roasted peanuts
• 1 tsp salt
• Pinch of hing (asafoetida)
• Water, as needed
• Oil, for frying

Ingredient Notes

Let’s talk ingredients for a sec! A few things make these vadas extra special:

• Rava (Semolina): This is key for that lovely, slightly grainy texture. I usually use fine semolina, but medium works too. The amount can vary depending on the onion’s moisture content – start with ¾ cup and add more if the batter seems too wet.
• Hing (Asafoetida): Don’t skip this! It adds a unique savory depth that really elevates the flavor. A little goes a long way, so just a pinch is perfect. If you’re not familiar with hing, it has a pungent smell but mellows out beautifully when cooked.
• Onion Choice: I prefer using regular yellow onions, but you can experiment with red onions for a slightly sweeter flavor.
• Vada Variations: You’ll find different vada recipes all over India! Some use potatoes, lentils, or even different types of flour. South Indian vadas are often made with urad dal (black lentils) and are quite different in texture.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s prep the onion mixture. Combine the sliced onions, chopped green chilies, grated ginger, and chopped coriander in a mixing bowl.
2. Now, add the rice flour, maida, rava, sesame seeds, crushed peanuts, hing, and salt. Give everything a really good mix – get in there with your hands!
3. Here’s a little trick my mom taught me: pour about 2 tablespoons of hot oil into the mixture. This helps make the vadas extra crispy.
4. Gradually add water, a little at a time, and mix until you form a tight, non-sticky dough. You want it to hold its shape, but not be too hard.
5. Pinch off small portions of the dough, flatten them into thin patties, and shape them into round vadas. You can use a round cutter if you want them to look perfect, but honestly, rustic is just fine!
6. Heat oil in a pan over medium heat. Carefully drop the vadas into the hot oil, being careful not to overcrowd the pan.
7. Fry the vadas, flipping occasionally, until they’re golden brown and crispy all over. This usually takes about 5-7 minutes.
8. Remove the vadas from the oil and drain them on paper towels to remove any excess oil.
9. Serve them warm with your favorite chutney!

Expert Tips

• Oil Temperature: Maintaining the right oil temperature is crucial. If it’s too hot, the vadas will burn on the outside before cooking through. If it’s too cold, they’ll absorb too much oil.
• Don’t Overmix: Overmixing the batter can result in tough vadas. Mix just until everything is combined.
• Resting the Batter: Letting the batter rest for about 15-20 minutes can help the flavors meld together.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply ensure your oil is plant-based! This recipe is naturally vegan-friendly.
• Gluten-Free Adaptation: Substitute the maida with a gluten-free all-purpose flour blend. You might need to adjust the amount of water slightly.
• Spice Level Adjustments: Add more or fewer green chilies depending on your preference. You can also add a pinch of red chili powder for extra heat.
• Festival Adaptations: These are perfect for Diwali or Ganesh Chaturthi! My family always makes a big batch for these celebrations.

Serving Suggestions

These Onion Vadas are amazing on their own, but they’re even better with a side of:

• Coconut Chutney (a classic pairing!)
• Mint-Coriander Chutney
• Tomato Ketchup (for the kids!)
• A hot cup of masala chai

Storage Instructions

Leftover vadas can be stored in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, but you can reheat them in a toaster oven or air fryer to restore some of their crispiness.

FAQs

Let’s answer some common questions:

• What type of oil is best for frying vadas? I prefer using vegetable oil or sunflower oil. They have a neutral flavor and a high smoke point.
• Can I make the vada batter ahead of time? Yes, you can! Just store it in the refrigerator for up to 24 hours. You might need to add a little water to loosen it up before frying.
• How do I get the vadas extra crispy? Hot oil, a pinch of hing, and adding hot oil to the batter are all key! Don’t overcrowd the pan, and fry them until golden brown.
• What is the purpose of adding hot oil to the batter? It helps create a light and crispy texture.
• Can I air fry these vadas instead of deep frying? Yes, you can! Preheat your air fryer to 375°F (190°C) and spray the vadas with a little oil. Air fry for about 10-12 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried, but still delicious!

Enjoy making these Onion Vadas! I hope they bring as much joy to your kitchen as they do to mine. Let me know how they turn out in the comments below!