Onion pakoda, sometimes called onion bhaji, is a classic tea-time snack in India. Thinly sliced onions are mixed with gram flour, spices and herbs, then fried until they are crisp and golden. You’ll see them everywhere from street stalls to home kitchens, especially on cool or rainy afternoons when something warm and crunchy just hits the spot.
They’re quick to make, naturally gluten-free, and taste best served hot straight from the pan, the kind of snack that disappears faster than you can fry the next batch.
Why you’ll love my recipe
- Crunchy, spiced fritters ready in under 30 minutes
- Naturally gluten-free and vegan
- Perfect snack for tea time or parties
- Simple ingredients, big flavor
Onion Pakoda
Ingredients
- 400 g onions thinly sliced (2 large)
- 120 g gram flour besan (1 cup)
- 20 g rice flour 2 tablespoons, optional, for extra crispness
- 10 g green chilies chopped (2 pieces)
- 5 g ginger grated (1 teaspoon)
- 2 g cumin seeds ½ teaspoon
- 2 g ajwain carom seeds, optional (½ teaspoon)
- 2 g chili powder ½ teaspoon
- 2 g turmeric powder ½ teaspoon
- Salt to taste
- 10 g cilantro chopped (small handful)
- 30–45 ml water 2–3 tablespoons, as needed
- Oil for deep frying
Instructions
- Place sliced onions in a large bowl. Add chilies, ginger, cumin, ajwain, chili powder, turmeric, cilantro, and salt. Mix well and let sit for 5 minutes — the onions will release water.
- Add gram flour and rice flour. Mix with your hands to coat the onions. Add a spoonful of water at a time until you have a sticky mixture that holds together but isn’t runny.
- Heat oil in a deep pan over medium heat.
- Drop small clusters of onion mixture into the hot oil. Fry in batches until golden and crisp, about 3–4 minutes per batch.
- Remove and drain on paper towels.
- Serve hot with chutneys or ketchup.
Notes
- Add a spoon of rice flour or corn flour for extra crispness.
- Use chickpea flour (besan) only; all-purpose flour makes pakodas heavy.
- Add sliced spinach, cabbage, or green chilies for variation.
- The batter should coat the onions lightly, not form a thick paste.
- Rest the mixture for 5–10 minutes before frying to let the onions release moisture naturally.
- Fry on medium heat for even crispness; if the oil is too hot, the outside browns before the inside cooks.
- Drop small portions into the oil to avoid overcrowding.
- Pakodas are best eaten fresh, right after frying.
- You can prep the spiced onion mixture ahead and fry just before serving.
- Reheat leftovers in an air fryer for a few minutes to bring back the crunch.
- Serve as a snack with masala chai or coffee.
- Pair with coriander chili chutney or tamarind chutney for contrasting flavors.
- Sprinkle a little chaat masala or finely chopped coriander before serving.
- Add crushed ajwain or fennel seeds for aroma.
- Mix grated ginger or garlic into the batter for extra flavor.
- For a modern touch, stuff pakodas into pav or wraps with green chutney for a quick street-style snack.
Nutrition
FAQs
What flour is used for onion pakoda?
Gram flour (besan) is the base. Rice flour can be added for crispness.
Can onion pakoda be baked instead of fried?
Yes, but they won’t be as crisp. Brush with oil and bake at 400°F (200°C) until golden, flipping once.
Why are my pakodas soggy?
The oil may not be hot enough. Always fry on medium-high heat.
Can I make onion pakoda ahead of time?
They’re best fresh, but you can prepare the onion-flour mixture in advance and fry just before serving.
Onion pakoda is simple, satisfying, and packed with flavor. A handful of pantry ingredients transforms into a snack that’s just as perfect for a rainy day at home as it is for a party platter.
If you loved these Crispy Onion Pakodas, enjoy them with my Coriander Chili Chutney or Tamarind Date Chutney, and don’t forget a cup of Wagh Bakri Masala Tea on the side. Together, they make a simple afternoon feel warm, relaxed and satisfying.
If you try this, let me know how they turned out in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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