Onion Pakoda is a tasty and popular snack made by frying sliced onions in spiced gram flour. Onion Pakora is a tempting & filling snack perfect to enjoy in winter & rains along with a cup of tea. Onion Pakoda Recipe with the tip of making it crispy & less oily is explained in this post with step by step pictures & video.
Onion Pakora Recipe is simple & easy that can be made under 20 mins, so it’s best to make for unexpected guests & at rainy times. Onion Pakoda can be had as such along with tea but pairs up well with chutney which makes the family crave for more.
About Onion Pakoda
Onion Pakoda is a common snack that is made in our household and also relished at tea stalls as street food. Onion Pakoda is made across India with slight variations in the spices & herbs that are used but the basic recipe of Onion Pakora is the same everywhere. We make Onion Pakoda for evening snacks and relish it as Hi-Tea with tea / coffee. Onion Pakoda is healthy compared to the junk & packed foods.
My Experiences with Onion Pakoda Recipe
I have tried onion Pakora couple of times but it turned out soggy and hence I did not wish to 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 water– you have to sprinkle water & not make the mixture watery. Making a thick mixture gets us the crunchy & tasty pakoda. Do give a try!
Alternatively, if you want the Pakora to be soft and only slightly crispy, make the batter by adding water rather than sprinkling it so that the mixture encompasses the onion well & gets to form as molds & lumps after frying. This way the pakodas drink more oil so keep an eye.
Onion Pakoda or Onion Pakora?
Pakoda, Pakora, Pakodi, Fritters are all one and the same Pakoda!
And regionally Vengaya Pakoda (Tamil), PyazPakora (Hindi), Onion Pakodi (Telugu), EerulliPakoda (Kannada), UlliVada (Malayalam) all mean the same Onion Pakora!
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 a soft fried version
Making – Pakoda mixture is thick & just coating the onions while Bajji mixture is the onions are completely coated with batter.
Onion Pakoda – Baked version
Onion Pakora is healthier when baked than fried. After preparing the mixture add a table spoonful oil & mix well. 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 mins (turning inbetween) till they become golden brown. Enjoy baked pakoras! Note that the baked version is significantly not crispier & tastier as the fried version.
Onion Pakoda Ingredients
- Onions : Use big sized Big Onion sliced thin for this recipe.
- Flour : Use storebought besan flour. Adding homemade rice flour or store bought rice flour makes Pakora crispier.
- Spices : I have added red chilli powder, garlic and fennel seeds in this recipe. Feel free to add spices of your choice additionally – Garam masala, Turmeric Powder, Coriander powder, Ginger Garlic Paste, Ajwain, Asafoetida. No need to add baking soda.
- Herbs : I have added mint leaves and curry leaves. You can use them or skip them or add coriander leaves additionally.
- Oil : Use regular cooking oil (Sunflower / groundnut / gingely) for making Pakoras.
If you have any more questions about this Onion pakoda do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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Onion Pakoda | Onion Pakora
Ingredients
- 2 medium sized onions
- 1/2 cup besan flour
- 1/4 cup rice flour
- 1/2 tsp red chilli powder
- 2 nos garlic chopped roughly
- 1/2 tsp fennel seeds
- 1/4 cup mint leaves(loosely packed)
- a small sprig of curry leaves
- salt to taste
- oil to deep fry
- water as needed
Instructions
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Take 2 medium sized onions.
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Peel off the skin from the onions.
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Cut each onion into half.
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Slice lengthwise as shown in the picture below. Slightly thin slices will be perfect.
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Then separate the layers and keep it ready.
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To a mixing bowl add onion, mint leaves, curry leaves. You can add it as such or roughly tear and add. Add besan flour, rice flour ,salt, red chilli powder, fennel seeds and garlic.
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Then mix this well first.
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Now sprinkle little water and mix well to form a thickish mixture. Do not add more water just sprinkle thats enough.It should be thick like shown and not battery.
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Heat oil in a kadai – pinch and add the mixture in batches. Do not overcrowd.
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Deep fry in medium flame. Turn over once cooked on one side.
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Fry until it is reddish brown as shown in the picture below.
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Drain and remove.
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Remove and drain in tissue again to remove excess oil.
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Enjoy crispy and crunchy onion pakoda with tea…yumm!!
Video
Notes
- Do not add more water just sprinkle mix and then add if needed.Add water just for binding.
- If you add more water then the pakodas will drink more oil and will become soggy after sometime.
- You can skip garlic and fennel seeds.
How to make Onion Pakoda
1.Take 2 medium sized onions.
2.Peel off the skin from the onions.
3.Cut each onion into half.
4.Slice lengthwise as shown in the picture below. Slightly thin slices will be perfect.
5.Then separate the layers and keep it ready.
6.To a mixing bowl add onion, mint leaves, curry leaves. You can add it as such or roughly tear and add. Add besan flour, rice flour ,salt, red chilli powder, fennel seeds and garlic.
7.Then mix this well first.
8.Now sprinkle little water and mix well to form a thickish mixture. Do not add more water just sprinkle thats enough.It should be thick like shown and not battery.
9.Heat oil in a kadai – pinch and add the mixture in batches. Do not overcrowd.
10.Deep fry in medium flame. Turn over once cooked on one side.
11.Fry until it is reddish brown as shown in the picture below.
12.Drain and remove.
13.Remove and drain in tissue again to remove excess oil.
Enjoy crispy and crunchy onion pakoda with tea…yumm!!
Expert Notes
- For crispy & light pakoras :Do not add more water just sprinkle mix and then add if needed.Add water just for binding.
- For soft & bubbly pakoras: Make the mixture battery by adding slightly more water and fry in medium heat after preheating the oil.
- If you have leftover mixture or you make vegetable pakoras with chopped cabbage, beet, cauliflower and mixed veggies.
Variations
- You can make pakoras replacing onion with cashews, spinach, paneer, beetroot, cabbage, capsicum and mixed veggies.
- You can add spices of your choice based on your preferences – Garam masala, Turmeric Powder, Coriander Powder, Ginger garlic Paste, Ajwain, Asafoetida &jeera
Serving & Storing Suggestions
Pakoda taste best both warm & 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.
FAQs
1.What is Onion Pakora?
Onion Pakoda is a tasty & popular snack made by frying sliced onions in spiced gram flour.
2.Can I bake Onion Pakoda instead of frying?
Yes – After preparing the mixture add a table spoonful oil & mix well. 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 mins(turning in between) till they become golden brown.Baked version is significantly not crispier & tastier as the fried version.
3.I do not prefer a crispy pakora – How do I make soft & bubbly Pakoda?
Make the mixture battery by adding slightly more water and fry in medium heat after preheating the oil.
4.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).
5.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 deepfrying.
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