Onion Pakoda Recipe | Onion Pakora Recipe

About Onion Pakoda

Onion Pakoda is a common and popular deep fried Indian snack that is made in every household and also relished at tea stalls as street food. Onion Pakoda is made across India with slight variations in the spices and herbs that are used but the basic recipe of Onion Pakora remains the same.

We make Onion Pakoda for evening snacks and relish it with tea or coffee. Onion Pakora is a tempting and filling snack perfect to enjoy in winter & rains along with a cup of tea. Crisp on the outside and soft inside making it a favorite tea time snack and often served during rainy evenings.

I have tried onion Pakora couple of times but it turned out soggy and hence I did not share the recipe here. Finally after few iterations with different techniques, I have come up with this recipe for a perfect crispy & light onion pakora.

The key is in adding less water and hot oil to the mixture – Also you have to sprinkle water little by little until it comes together & not make the mixture watery. Making a thick mixture gets us the crunchy & tasty pakoda. Do give a try!

Onion Pakoda Video

Similar Recipes

Onion Pakoda or Onion Pakora

Pakoda, Pakora, Pakodi, Fritters are all one and the same Pakoda!

And regionally Vengaya Pakoda (Tamil), Pyaz Pakora (Hindi),  Onion Pakodi (Telugu), EerulliPakoda (Kannada), UlliVada (Malayalam) all mean the same Onion Pakora!

Onion Pakoda – Baked, Air Fryer Version

Onion Pakora is healthier when baked or air fried than deep fried in oil. Note that the baked version is significantly not crispier & tastier as the fried version. After preparing the mixture add a table spoonful hot oil & mix well then bake it.

• Oven – Preheat the oven to 180 deg C. Spread the mixture on a tray with butter paper and bake it at 200 deg C for 20-30 minutes (turning in between) till they become golden brown.
• Air fryer – Preheat air fryer at 175 deg C for 10 minutes. Lay parchment paper on the tray spray little oil then place the mixture in clusters leaving space in between. First bake at 175 deg C for 10 minutes first then at 200 deg C for 5-6 minutes or until golden and crisp. Enjoy healthy baked pakoras!

Onion Pakoda Ingredients

• Onions – Use medium sized big onion for this recipe. Check if it not spoiled inside before using it. Cut into medium thick slices.
• Besan flour – Use store bought fine besan flour which works perfect for onion pakoda.
• Rice flour – Adding rice flour makes pakora crisp.
• Spice powders – I have added red chili powder and fennel seeds in this recipe. Feel free to add spices of your choice additionally – garam masala powder and coriander powder can be added.
• Hing – Hing adds flavor and aids in digestion.
• Green chili – Green chili adds extra spice to the pakoda.
• Herbs – I have added mint leaves and curry leaves. You can add coriander leaves additionally. You can even use ginger garlic paste additionally.
• Oil – Use regular cooking oil (refined / groundnut / gingelly)  for making pakoras.

How to make Onion Pakoda Step by Step

1.First take 2 medium sized onions.

2.Remove the skin and discard it.

3.Cut each onion into 2 like this.

4.Remove the white part.

5.This white part should be discarded. Repeat to finish.

6.Now start slicing each half.

7.Slice them thin as uniform as possible.

8.Separate the layers. Now fried onion is ready.

9.To a mixing bowl add 2 onion sliced along with ½ cup besan flour, ¼ cup rice flour, ¼ cup mint leaves, a small sprig curry leaves, 1 green chili, salt to taste, ½ teaspoon red chili powder, ⅛ teaspoon hing and ½ teaspoon fennel seeds powder.

10.Mix this well first.

11.Add 1 teaspoon hot oil. Adding hot oil adds extra crispness to the pakodas.

12.Sprinkle water little by little and start mixing. Do not apply pressure while mixing as the water from onions will start leaving out making the mixture watery.

13.Do not add more water just sprinkle and mix. It should be thick like shown and not like a batter.

14.Heat oil in a kadai – pinch and add the mixture in batches. Do not overcrowd.

15.For the first few seconds allow it to fry undisturbed. Once it starts to turn golden flip over.

16.Deep fry in medium flame. Flip over and fry evenly.

17.Fry until it is reddish brown as shown in the picture below.

18.Drain oil and remove using a perforated ladle.

19.Repeat to finish. Finally switch off and add a small sprig curry leaves.

20.Drain and remove the curry leaves.

21.Add the curry leaves to the fried pakodas.

Enjoy crispy and crunchy onion pakoda with tea…yumm!!

Expert Notes

• Onion – Cut into then separate the layers. Onion will let out water so mix it well then add water little by little.
• Preparing – Do not add more water just sprinkle little by little mix and then add if needed. Add water just for binding. Adding hot oil adds more crispness so do not miss it.
• Frying – Do not overcrowd while adding to hot oil, just make clusters and add it roughly.
• Leftover batter – If you have leftover mixture or you make vegetable pakoras with chopped cabbage, beet, cauliflower and mixed veggies.
• Other vegetables – You can make pakoras replacing onion with cashews, spinach, paneer, beetroot, cabbage, capsicum and mixed veggies.
• Spices – You can add spices of your choice based on your preferences – garam masala powder, turmeric powder, coriander powder, ginger garlic paste, ajwain, hing and cumin seeds.

Serving & Storage

Pakoda taste best both hot & at room temperature! You can store it in air tight container for next day use and heat it before serving. I pack it for kids snack time and also during travel. Enjoy Pakoda with Chutney or sauce of your choice and tea /coffee for a Hi-Tea. Keeps well in room temperature for 2 days.

FAQS

1.Onion Pakoda & Onion Bajji – Are they same?

No – Pakoda & Bajji are different. The difference comes with the taste, texture and in the making.

Taste – Pakoda we tend to taste more of onion in Onion Pakoda while we tend to taste the spiced flour most with onion in Bajji

Texture – Pakoda is crispy & crunchy while Bajji is soft with a slight crisp at the edges.

Making – Pakoda mixture is thick & just coating the onions while Bajji mixture is the onions are completely coated with batter.

2.Is Onion pakora healthy?

Onion pakora is a healthy snack compared to the junk and packed foods. However eat them in moderation, as it may add lot of calories (approx. 250 calories per serving) as it involves deep frying.

3.What oil can I use for deep frying?

Any cooking oil can be used like refined oil, groundnut oil etc. I prefer groundnut oil for deep frying.

4.How to make onion pakoda crisp?

• Slice it thin
• Add less water
• Add hot oil
• Fry in medium heat

5.Can I bake onion pakoda instead of frying?

Yes, you can bake or air-fry them at 180°C, brushing with a little oil. However, the texture may not be as crispy as deep-fried pakodas.

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