Onion Pakoda

Onion pakoda or onion fritters is the commonly used term for onion slices coated with few spices and besan flour or chick pea flour, deep fried in oil. Snacking reminds me of having hot onion pakodas with tea on a rainy day. Whoa! what a combination to enjoy the rain. It is an easy recipe to prepare at home while watching tv or chit chatting with family members.


1 large onion, thinly sliced
1 green chilli
a pinch of turmeric powder
1 tsp red chilli powder
salt to taste
4 tbsp besan flour (bengal gram) or chick pea flour
1 sprig curry leaves or 1 tbsp chopped coriander leaves
oil for deep frying


1. Slice the onions vertically so that each slice is thin and long.

2. To the sliced onions, add salt, red chilli powder, turmeric powder and green chillies.

3. Add chopped coriander leaves and salt.

4. Mix it well and set aside for 5 minutes.

5. Meanwhile, in a pan add oil for deep frying and switch on the flame. Let the oil starts to boil while we prepare the onion pakoda batter.

6. Now, you will see the onion mixture becoming watery. At this stage add besan flour /chick pea flour and mix well.

7. Sprinkle some water and a tsp of oil. Mix it again. The batter is ready.

8. By now, the oil is heated up and ready for frying the pakodas. Using a spoon, take the onion batter and add little by little to the hot oil.

Tip: Keep the flame to be little above medium, once you add the pakodas to oil. This helps the pakodas to get cooked evenly.

9. Let there be enough space between the pakodas in oil. Otherwise, it does not get cooked well.

10. After 75 secs flip the pakodas so the other side get cooked. Keep turning it around all the sides for thorough cooking.

11. After 2.5 to 3 minutes, the pakodas should be cooked well. Remove the pakodas from oil using a slotted spoon.

12. Pat them dry with a paper towel before serving, this helps in removing excess oil if any.

13. Crispy onion pakodas are ready to serve! I'm gonna have the pakodas with coriander chutney.



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