These deep fried Onion Pakora are one of the popular Indian tea-time snacks that go well with homemade Green Chutney! Light and crisp, each bite of this 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 pakoras are a superb Indian street food and snack- A delicacy for every Indian household to offer to guests or have on a winter lazy evening. Also called Onion Bhaji/ kanda bhaji or pyaaz pakoda, these crispy onion fritters can be easily made using this recipe. In India, we don't need a reason/ occasion to make Fritters as the monsoon season is a big motivator. On a rainy day, I would grab these pink beauties 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 pakora is my favorite, the same recipe can be used to make vegetable pakoras- potato, cauliflower, brinjal, and spinach fritters.
Team crispy pakoras with Dhaniya Coriander Chutney, cilantro Mint chutney, amla chutney, or coconut chutney and a hot cup of Masala Chai for a perfect evening snack!
Other popular healthy snacks that you may like: Pan-fried Sweet Potato Fries, Rice Fritters, Hara Bhara Kabab, Pumpkin Sandwich, and Whole Wheat Focaccia Bread.
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Why Would You Love This Recipe?
- Crispy Golden brown exterior and soft within.
- 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 Pakoda Recipe Ever!
Ingredients
- Onion- is the key 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 the potato would remain raw from within.
- Gram Flour (Besan Flour)- Besan is gluten-free gram flour or chana dal flour. Chana Dal is a 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. A few people add rice flour along with gram flour but I have always made pakodas using gram flour only.
- Green Chilly- adds the much-needed heat to these otherwise bland fritters. Since onions are mild and sweet, I always add freshly chopped green chilies to fritters. Feel free to reduce the heat as my version of spicy may not match yours.
- Indian spices and salt- Fritters are without any soul if Indian spices are missed. I have included carom seeds, red chili 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. You may add fresh green like Curry leaves. Usually in North India, cilantro or coriander leaves are added to onion fritters recipe.
- Mustard Oil-The mustard oil is the perfect oil for deep frying fritters. It adds a 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 the recipe) for detailed instructions.
- Pls Note Some recipes might use baking powder but I have made fritters without baking powder or soda and they turn out delicious.
How To Make Crispy Onion Pakoda
Step 1 Chop Onions and Make Besan Batter/ Mix
Gather all the ingredients. In a dry large mixing bowl, add besan (gram flour), spices, and salt. Gradually add water and keep mixing the besan and water with a spatula. Hold tightly bowl and then mix well. If the batter is of thin consistency, the fritters will fall apart. A thick consistency of batter that coats the onion nicely would work well. Add chopped onions and green chilies.
Tip
Mixing the besan well ensures best crispy pakoda.
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.
Tip
If you are not using mustard oil, just heat the oil enough that a drop of batter when fried, comes to the top. If oil is not hot enough, fritters will break.
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 Pakodas are ready. Serve hot with green chutney and tea!
Expert Tips
- The secret to crispy from out and soft pakodas is to deep fry in sufficient oil. The wok should be slightly more than half filled with oil (but not too much filled). 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 will be thin and break too soon. If the batter is too thick, the fritters will be dry from within due to a thick layer of besan. The batter consistency should be such that onions are uniformly coated in it..
Variations
- Air Fryer Onion Pakoda- I love deep-fried fritters. But if you are looking for a healthy alternative or you don't like the fried version, you may air fry them in the basket at 350 degrees 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.
- While I have sliced onions to make pakoras, you may take out the rings and fry them to make onion rings snack.
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.
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. Some people add rice flour or maize flour to make them crispy.
Well, onion bhaji and onion pakora are similar. In North India, the onion fritters are called onion pakora, while in South, it's called onion bhaji. A few variation like use of curry leaves in south is possible.
Adding rice flour or maize flour to besan batter, or double frying the fritters. The best way is to cook on slow flame.
Stories From Kitchen
I practically grew up on Onion Fritters. Growing up in an Indian home means the love for onion pakoras is absolutely natural and it wasn't just about the taste—it was about family and tradition. My mother turned onions into crispy magic. I remember mixing chickpea flour and spices to make batter while helping Mom in the kitchen. Even today, the smell of onion pakoras takes me back to those simple non-flashy people and times.
You May Like More Vegan Side Dish Recipes:
- Easy Vegan Latkes (Potato Pancakes)- Gluten Free!
- Spiced Walnuts Recipe
- Vegan Avocado Chocolate Mousse
- Vegan Mango Avocado Cucumber Salad
- Amla Candy Recipe
- Sweet Amla Achar- Instant Indian Gooseberry Pickle
If you make this recipe, share the image of it on our instagram account @veg.buffet or twitter account @vegbuffet
Onion Pakora Recipe - Crispy Indian Onion Fritters
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!