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Onion Pakora
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Onion Pakoda | Crispy Onion Pakora Recipe

Onion Pakora's are crispy and crunchy Indian onion fritters .
Course Snack, Starters
Cuisine Indian
Keyword Bachelor's Cooking, Party Snacks, snacks
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 People
Calories 168kcal
Author Muktha H S


  • 2 Cups Onions, sliced and separated
  • ½ Cup Besan / Gram Flour / Chickpea Flour
  • Cup Rice Flour
  • 2 tablespoon Fine Semolina / Barik Rava
  • 2 no's Green Chillies . chopped , less spice variant
  • 1 tablespoon Curry leaves , finely chopped
  • 2 tablespoon Mint leaves , finely chopped
  • ½ teaspoon Ajwain /Carom seeds
  • ½ teaspoon Ginger grated
  • ¼ teaspoon Turmeric powder
  • 1.5 teaspoon Red Chilli powder
  • ¼ teaspoon Hing /Aasafoetida
  • 1 tablespoon Cashew pieces , soaked , optional
  • 1 tablespoon Coriander seeds
  • 1 Tsp Fennel Seeds
  • 2 tablespoon Hot oil
  • Extra oil for frying Pakora
  • 4-5 sprigs of curry leaves for frying , optional
  • 1-2 tablespoon of extra gram flour , if required refer notes


  • 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 tablespoon of coriander seeds and 1 teaspoon 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 tablespoon 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.



  • Add not more than ¾ teaspoon 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


Calories: 168kcal