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onion pakoda recipe pin

Onion Pakoda Recipe

Crispy Onion Pakodas - Crispy, flavorful, and homemade. Perfect for a rainy day or evening snack. Vegan & Gluten-free!
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Cook Time 25 minutes
Total Time 25 minutes
Servings: 4 people
Course: Appetizer, Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 2 cups onion thinly sliced
  • 3/4 - 1 cup gram flour (besan)
  • 2 tbsp rice flour optional
  • 2 nos green chilies chopped
  • 2 tbsp coriander leaves chopped
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp carom seeds or cumin seeds optional
  • 1/8 tsp asafoetida (hing)
  • salt to taste
  • oil for deep frying

Method
 

For Making Batter
  1. Thinly slice the onions and separate the layers.
  2. In a mixing bowl, combine sliced onion, besan, rice flour, red chili powder, turmeric powder, cumin seeds, asafoetida, chopped coriander leaves, and salt.
  3. Gradually add 1-2 tablespoons water and whisk to make a thick, smooth batter without lumps.
  4. Keep the batter aside for 5 minutes.
Frying the Pakodas
  1. Heat oil in a deep pan for frying. The oil should be hot but not smoking.
  2. Drop small portions of the onion-besan mixture into the hot oil using a spoon. Fry until golden brown and crispy.
  3. Remove the pakodas with a slotted spoon and place them on a paper towel to drain excess oil.
  4. Serve the onion pakodas hot with your favorite chutney or sauce.

Notes

  1. Slice the onions into thin, even slices. Thicker slices will absorb more oil, which will make the onion pakodas very greasy.
  2. Use fresh, high-quality gram flour/chickpea flour (besan) for the best texture and taste.
  3. Avoid using very hot oil, it will make the pakoras brown very quickly but it will remain uncooked inside.