These deep fried Onion Fritters or Pakoda are one of the popular Indian tea-time snacks that go well with homemade Green Chutney! Light and crisp, each bite of these incredibly delicious onion pakoda is indulging.
Made using gram flour (Besan), Indian spices, freshly sliced onions and green chilies, these mildly savory and spicy onion fritters are a superb Indian snack- A delicacy for every Indian household to offer to guests or have them on a winter lazy evenings.
This recipe of onion pakoda works like a charm that can be used instantly with weather or mood swings. In India, we don't need a reason/ occasion to make Fritters as the monsoon is a big motivator. On a rainy day, I would grab these pink beauties and dunk them in besan batter and deep fry in oil.
This recipe uses fresh ingredients and each component of it is made from scratch. Though onion pakoda are my favorite, the same recipe can be used to make potato, cauliflower, brinjal, spinach fritters.
Team these crunchy onion pakoda with Dhaniya Chutney and hot cup of tea.
Other popular healthy snacks that you may like: Pan-fried Sweet Potato Fries, Pumpkin Sandwich, and Whole Wheat Focaccia Bread.
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Why Would You Love This Recipe?
- Vegan and Gluten Free
- Simple Ingredients
- Quick Snack recipe for Holidays or any celebrations.
- Scalable Recipe.
- Few steps can be made ahead of time.
- Kids Friendly recipe.
- Melting savory and spicy flavors.
- The Best Onion Fritters Recipe Ever!
Ingredients
- Onion- is the star ingredient of this recipe of fritters. The red onion works best for this recipe as they are mildly sweet. I haven't tried this recipe with white onions or shallots. But one may try it. The same recipe works great for spring onions, cauliflower, spinach, and potato. For making potato fritters, one shall make thin slices or else potato would remain raw from within.
- Gram Flour (Besan)- Besan is gluten free gram flour or chana dal flour. Chana Dal is split chickpea and works best for making fritters. You may swap it with chickpea flour. Besan is sweet and light as compared to chickpea flour, which is coarse. The other gf flours that can be used are Ragi, Buckwheat, Jowar and Bajra.
- Green Chilly- adds the much needed heat to these otherwise bland fritters. Since onions are mild sweet, I always add freshly chopped green chilies to fritters, dry vegetables and Parathas. Feel free to reduce the heat as my version of spicy may not match with yours.
- Indian spices and salt- Fritters are without any soul if Indian spices are missed. I have included red chilly powder, Amchur (Dry Mango powder), Chaat Masala, and normal table salt. You may use lemon juice in place of amchur. I have skipped Garam masala but you may always add it.
- Mustard Oil-The mustard oil is the perfect oil for deep frying fritters. It adds spicy and strong wasabi flavor. I understand few people avoid the use of mustard oil in eating. You may use any vegetable oil or sesame oil. For using mustard oil, follow this post of Green Beans and Potatoes (Step 1 of recipe) for detailed instructions.
Variations
- Air Fryer Onion Pakoda- I love deep-fried fritters. But if you are looking for a healthy alternative, you may air fry them in the basket at 350 degree Fahrenheit for about 10 min or till it starts getting brown.
- Add Another Vegetable- A few people like mixing onion with spinach or Methi leaves.
- Add Another Green- Add freshly chopped coriander leaves along with chopped onions.
Storage Suggestions
We hardly have leftovers of any fritters. If you have any leftovers, let them cool off on Kitchen top. Once cooled, take a dry container with a lid and store them in the refrigerator for about a day. Reheat in oven or on a Flat Iron tawa for about 5 min.
Expert Tips
- The secret to crispy from out and soft within pakodas is to deep fry in sufficient oil. Cover the wok reasonably well while frying. Make sure to add besan batter mixed with onions in hot oil and not warm oil. Once added, slow the flame and then let them fry till brown.
- Don't flip pakoras too soon or they will break.
- Besan Batter should be lump free and smooth for perfect fritters.
- If the batter is too runny, the fritters would be thin and break too soon. If the batter is too thick, the fritters would be dry from within due to a thick layer of besan. The batter consistency should be such that onions are uniformly coated in it.
FAQs
Beat besan well and make sure to add onion mixed besan batter in hot oil (and not warm) and fry on a slow flame. Frying on slow flame makes pakodas crispy.
Well, this recipe of onion pakoda is deep-fried. I would suggest to have it in right proportion and avoid if deep-fried foods are not recommended to you. You may use air-fryer recipe of pakodas for a healthier version. That said, having deep fried occasionally is totally fine for all age groups, unless you have a specific medical condition.
Detailed Recipe With Steps
Step 1 Chop Onions and Make Besan Batter/ Mix
Gather all the ingredients. In a dry large bowl, add besan (gram flour), spices, salt. Gradually add water and keep mixing the besan and water with spatula. Hold tightly bowl and then mix well. If batter is of thin consistency, the fritters would fall apart. A thick consistency of batter that coast onion nicely would work well. Add chopped onions and green chilies.
Step 2 Burn Mustard Oil
While you make batter and chop onions, heat mustard oil on full flame in heavy bottomed wok till it turns transparent from dark yellow. This might take 3-4 min and would make kitchen smoky. Make sure to have proper ventilation in the kitchen.
Once it becomes warm, pour in a small ladle of batter and fully cover the oil. Don't overload the wok.
Keep the flame on simmer.
Step 3 Flip the Fritters
the fritters would start turning brown and crispy from edges. Flip them carefully and the flame would be low, Once they are done from the other side as well, make the flame full and them take the fritters out and place on a sieve to drain excess oil.
Step 4 Serve Hot
The crispy and crunchy onion fritters are ready. Serve hot with green chutney and tea!
Onion Fritters | Indian Onion Pakoda | Vegan Gluten free
Equipment
- 1 heavy bottomed wok Deep frying (I have used iron wok)
- 1 Large Bowl making Besan batter
Ingredients
- 3-4 medium onions red onions work best. thin slice them
- 1.25 cup besan (gram flour)
- 1-2 small fresh green chilies fine chopped
- 3 teaspoon Red chilly powder adjust the heat
- 1.5 teaspoon Amchur (dry mango powder) replace with 1 tablespoon lemon juice
- 1 teaspoon chaat masala optional
- oil as required to deep fry
- water as required to make a thick batter
- salt as required
Instructions
- Gather all the ingredients. In a dry large bowl, add besan (gram flour), spices, salt. Gradually add water and keep mixing the besan and water with spatula. Hold tightly bowl and then mix well. If batter is of thin consistency, the fritters would fall apart. A thick consistency of batter that coast onion nicely would work well. Add chopped onions and green chilies.
- While you make batter and chop onions, heat mustard oil on full flame in heavy bottomed wok till it turns transparent from dark yellow. This might take 3-4 min and would make kitchen smoky. Make sure to have proper ventilation in the kitchen. Once it becomes warm, pour in a small ladle of batter and fully cover the oil. Don't overload the wok. Keep the flame on simmer.
- the fritters would start turning brown and crispy from edges. Flip them carefully and the flame would be low, Once they are done from the other side as well, make the flame full and them take the fritters out and place on a sieve to drain excess oil.
- The crispy and crunchy onion fritters are ready. Serve hot with green chutney and tea!
Notes
- The secret to crispy from out and soft within pakodas is to deep fry in sufficient oil. Cover the wok reasonably well while frying. Make sure to add besan batter mixed with onions in hot oil and not warm oil. Once added, slow the flame and then let them fry till brown.
- Don't flip pakoras too soon or they will break.
- Besan Batter should be lump free and smooth for perfect fritters.
- If the batter is too runny, the fritters would be thin and break too soon. If the batter is too thick, the fritters would be dry from within due to a thick layer of besan. The batter consistency should be such that onions are uniformly coated in it.
| Nutrition Facts | |
|---|---|
| Serving size: 3 | |
| Servings: 10 | |
| Amount per serving | |
| Calories | 186 |
| % Daily Value* | |
| Total Fat 14.8g | 19% |
| Saturated Fat 1.1g | 6% |
| Cholesterol 0mg | 0% |
| Sodium 756mg | 46% |
| Total Carbohydrate 10.8g | 4% |
| Dietary Fiber 2.2g | 8% |
| Total Sugars 3.2g | |
| Protein 3.1g | |
| Vitamin D 0mcg | 0% |
| Calcium 16mg | 1% |
| Iron 1mg | 4% |
| Potassium 162mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. |
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Sophia says
I am so glad to have found this perfect recipe for onion fritters. I had always loved Indian snacks. Tried many but this is the best! thanks
Deepti says
Thanks so much, Sophia for the kind words. Means a lot to me. I am so happy that you loved this recipe and Indian food too. Keep visiting for more!