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Home >> Recipes >> Starters and Snacks >> Onion Pakoda | Crispy Onion Pakora

Onion Pakoda | Crispy Onion Pakora

Published : April 24, 2020 | Last Update on April 28, 2020 By Muktha

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Onion Pakoda | Crispy Onion Pakora with step by step pictures and short video. Onion Pakora are crispy onion fitters usually paired with cup of hot masal chai or filter coffee during rainy days. But irrespective of season crispy onion pakora’s are my family favorite and often I make this at home. Though this onion pakoda can also be stored in a air tight container for a day as it stays fresh and retains its crispness , it never lasts so long 🙂 . And also nothing can beat the taste of hot pakora’s 🙂

Onion Pakoda | Crispy Onion Pakora

This easy to make pakora’s are bit different from regular pakora’s in texture with its crunch and crispness. One can find such pakora’s in any old fashioned bakeries in every nook and corner streets of Bangalore , Mysore , Karnataka. This kind of pakora’s are quite popular in bakeries but again I never miss to mention that best you get in Iyengar Bakery. As I’m born and brought up in Mysore , my knowledge about these snacks availability is limited to Karnataka only . I have no idea on whether similar kind of pakora’s are available in other bakeries across India . So please excuse me on this, as I have not mentioned about other places. This is similar to restaurant style onion pakora , crisp and crunch.

So how are these onion pakoda recipe different from other pakora’s?

This onion pakora’s are very crispy and crunchy . Unlike other pakora’s its not batter dipped and fried , rather its just coated with flours for binding and fried till crisp and crunch. While eating this pakora’s you get crisp onions in every bite.

If you are looking for some crispy evening snacks , then do check

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Pro tip’s to get restaurant style crispy onion pakoda

Flours to onion ratio should be 1: 2 . I have used 1/2 cup gram flour / besan , 1/3 cup rice flour and 2 Tbsp of fine rava / barik sooji . Also while frying next batches , sprinkle about 1 Tbsp of gram flour to absorb the excess water released from onions. Just binding flour to onions in this way will not only give crisp pakora’s but also it doesn’t absorb much oil while frying. This ensures onion pakora’s turn crisp. Always fry on medium heat, turn around and cook on both sides till golden in colour . Onion pakora’s takes less salt , hence be careful while adding salt. I added 3/4 Tsp of salt for the entire batch of pakora’s .

RECIPE CARD FOR ONION PAKODA | CRISPY ONION PAKORA

Onion Pakora

Onion Pakoda | Crispy Onion Pakora Recipe

Onion Pakora's are crispy and crunchy Indian onion fritters .
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Print Pin Rate
Course: Snack, Starters
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings : 4 People
Calories / Serving : 168
Author: Muktha H S

Ingredients 

  • 2 Cups Onions, sliced and separated
  • 1/2 Cup Besan / Gram Flour / Chickpea Flour
  • 1/3 Cup Rice Flour
  • 2 Tbsp Fine Semolina / Barik Rava
  • 2 no's Green Chillies . chopped , less spice variant
  • 1 Tbsp Curry leaves , finely chopped
  • 2 Tbsp Mint leaves , finely chopped
  • 1/2 Tsp Ajwain /Carom seeds
  • 1/2 tsp Ginger grated
  • 1/4 Tsp Turmeric powder
  • 1.5 Tsp Red Chilli powder
  • 1/4 Tsp Hing /Aasafoetida
  • 1 Tbsp Cashew pieces , soaked , optional
  • 1 Tbsp Coriander seeds
  • 1 Tsp Fennel Seeds
  • 2 Tbsp Hot oil
  • Extra oil for frying Pakora
  • 4-5 sprigs of curry leaves for frying , optional
  • 1-2 Tbsp of extra gram flour , if required – refer notes

Instructions

  • Take 4 medium to large onions, thinly slice and separate onions.
  • In a mixing bowl add , onions, chopped curry leaves , mint leaves  green chilies, grated ginger, salt, red chilli powder ,turmeric powder , hing/ asafoetida, carom seeds /ajwain, saoked cashew pieces .
  • In a mortar & pestle , take 1 tbsp of coriander seeds and 1 Tsp of fennel seeds, crush roughly and add this into the above mixture.
  • Mix well. and set this aside for 10 minutes.
  • Whilst keep oil to heat.
  • After 10 minutes , add gram flour , rice flour and semolina/sooji .
  • Mix well everything , water released from onion is enough to bind everything together.
  • Now add 2 tbsp of hot oil , it will sizzle . Mix well everything . This is ready to get fried , immediately drop into to the hot oil.
  • Drop spoonful of onion mixture into hot oil . You can either use your hands or spoon to drop this mixture into oil.
  • Turn over and cook on both sides on medium flame , till onion turns crisp and golden. Drain oil and remove , place on a kitchen napkin to drain excess oil.
  • Fry remaining onion mixture in batches, if onion has released some more water then sprinkle some gram flour to absorb water and then drop in oil ,  fry till crisp.
  • After frying all batches of pakora, at last fry curry leaves till crisp and add on pakora.
  • Serve onion pakora's with green chutney or tomato ketch up.

Video

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Notes

  • Add not more than 3/4 tsp of salt ,onion pakora’s tends to become salty.
  • Always soak cashews in water for 10 minutes , drain water and add cashew bits. This way cashews doesn’t burn while frying pakora’s
  • If frying pakora’s  in 2-3 batches than sprinkle some gram flour on onions to absorb excess water and fry
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Step by Step Directions to make Crispy Onion Pakoda

Take 4 medium to large onions, thinly slice and separate onions. 

Onion Pakoda           

In a mixing bowl , add  onions, chopped curry leaves , mint leaves  green chilies, grated ginger, salt, red chilli powder ,turmeric powder , hing/ asafoetida ,carom seeds /ajwain  , soaked cashew pieces .

Onion Pakoda | Crispy Onion Pakora

In a mortar & pestle , take 1 tbsp of coriander seeds and 1 Tsp of fennel seeds, crush roughly and add this into the above mixture.

Onion Pakoda | Crispy Onion Pakora

Mix well.

Onion Pakoda | Crispy Onion Pakora

Set this aside for 10 minutes.

Onion Pakoda | Crispy Onion Pakora

Whilst keep oil to heat.

After 10 minutes , add gram flour , rice flour  and semolina/sooji

Onion Pakoda | Crispy Onion Pakora

Mix well everything , water released from onion is enough to bind everything together.

Onion Pakoda | Crispy Onion Pakora

Now add 2 tbsp of hot oil , it will sizzle .

onion_pakoda

Mix well everything . This is ready to get fried , immediately drop into to the hot oil.

Onion Pakoda | Crispy Onion Pakora

Drop spoonful of onion mixture into hot oil . You can either use your hands or spoon to drop this mixture into oil.

Onion Pakoda | Crispy Onion Pakora

Turn over and cook on both sides on medium flame , till onion turns crisp and golden.

onion pakoda

Drain oil and remove , place on a kitchen napkin to drain excess oil. 

Onion Pakoda | Crispy Onion Pakora

Fry remaining onions in batches, if onion has released more water then sprinkle some gram flour to absorb water and then drop in oil ,  fry till crisp.

After frying all batches of pakora, at last fry curry leaves till crisp and add on onion pakora.

Onion Pakoda | Crispy Onion Pakora

Serve onion pakora’s with green chutney or tomato ketch up.

Onion Pakora

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Hi ! I'm Muktha , Blogger , Nutrition Advisor & Recipe Creator behind Palate's Desire . I share tried & tested everyday meal recipes for healthy living and occasional indulgence. Palate's Desire helps even a novice to cook like a pro. Happy Cooking........! Read More

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