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Onion Pakoda

Onion pakoda are crispy Indian fritters made with onions, gram flour, and spices. Quick, crunchy, and perfect with tea or chutney.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Snack
Cuisine: Indian
Keyword: Onion Pakoda
Servings: 4
Calories: 142kcal

Ingredients

  • 2 large onions thinly sliced
  • 1 cup gram flour besan
  • 2 tablespoon rice flour optional, for extra crispness
  • 2 green chilies chopped
  • 1 teaspoon ginger grated
  • ½ teaspoon cumin seeds
  • ½ teaspoon ajwain carom seeds, optional
  • ½ teaspoon chili powder
  • ½ teaspoon turmeric powder
  • Salt to taste
  • Small handful cilantro chopped
  • 2-3 tbsp water as needed
  • Oil for deep frying
US Customary - Metric

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

Ingredient swaps:
  • 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.
Technique tips:
  • 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.
Make-ahead and storage:
  • 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.
Serving ideas:
  • 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.
Twist ideas:
  • 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

Calories: 142kcal | Carbohydrates: 23g | Protein: 7g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 99mg | Potassium: 274mg | Fiber: 4g | Sugar: 4g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 2mg