Crispy Onion Pakoda Recipe

As much as I love onion pakora or onion fritters, we only make it during Ramadan or occasionally, like when it’s raining for instance. But every cook needs to know a crispy onion pakoda recipe they can always rely on for a quick snack.

Everyone has their set of traditional recipes for Ramadan like how Ganji is a must on our Iftar table! When we have gatherings or get-togethers, preparing onion bhaji pakora or just plain pakoda is easy and doesn’t take up too much time.

Onion Pakoda Recipe Step by Step: 

Let’s jump right into the onion pakora recipe. You will need gram or besan flour and rice flour along with baking soda. For taste in this batter of pakora recipe onion, we add some chili powder, turmeric powder, and jeera. You can always use more or less chili powder depending on how much heat you can handle.

Asafoetida or hing is also added to the mix but this is completely optional as well as orange food coloring only for presentation. Asafoetida is known to have lots of health benefits like easing stomach problems so you can always add this without risking any change in flavor to the recipe of onion pakora.

Then comes our main ingredient – onions. Slice these onions, make sure they are not cubed. You want them to be thin slices so they just take enough batter to make the pakoras crispy.

In case you don’t want to waste your precious time trying to thinly slice the onions. Get a spiralizer. Trust me, this is a true lifesaver and saves so much time. Also, the thinner the vegetable, the crispier the pakora! Look at the spiralizer here.

Fry these and serve with your choice of chutney.

Try this no-fail Onion Bajji Recipe!

Onion Pakoda Ingredients: 

indian-onion-pakora

Onion Pakora

Sarah & Safiyah
Quick and easy recipe of onion fritters for snacks
Prep Time 10 mins
Cook Time 10 mins
Course Side Dish, Snack
Cuisine Indian
Servings 4 people

Ingredients
  

  • 1/2 cup gram or besan flour
  • 2 tbsp rice flour
  • 1 big onion thinly sliced
  • 2 green chilies finely chopped
  • 7-8 curry leaves
  • 100 grams coriander finely chopped
  • 1 tsp jeera
  • 1/2 tsp chili powder
  • 1/4 tsp turmeric powder
  • 1/4 baking soda or bicarbonate of soda
  • 1/4 tsp asafoetida optional
  • 1/4 tsp orange food coloring optional
  • 1 tsp salt
  • Water
  • Oil

Instructions
 

  • In a mixing bowl, add onion, chilies, curry leaves, coriander, jeera, chili powder, turmeric powder, baking soda, asafoetida, and salt and mix well
  • Then add gram flour and rice flour to it
  • Sprinkle some water and mix well until the flour coats the onions and forms a dry paste
  • Heat a pan of oil on a medium flame and let the oil heat
  • Add the pakora mixture in small quantities and fry until golden brown
  • Serve hot with chutney

Notes

You can add cashews to the pakoras
Keyword Onion Pakoda, Onion Pakora, Ramadan Recipes

Other alternatives: Keeping the onion as a base, you can prepare a potato and onion pakora recipe just by adding thinly sliced potatoes. Adding spinach will make palak onion pakora which also gives a nice taste.

If you would like to give the onions a miss, think of making aloo pakoda or potato pakora. People use different kinds of vegetables like spinach, cauliflower, and even spring onion pakoda. Try your version by using this same batter and alternating vegetables to keep things interesting

Healthy Recipe for Onion Pakora:

While this is not really healthy as the pakoras are deep-fried, there is a way to cut some of those calories by making baked onion pakoda.

Follow the pakora recipe onion as mentioned above. Instead of frying, lay a baking sheet and make small sizes of pakora with your hand and lay them flat on the sheet while keeping the oven to preheat at 200ºC

Onion pakoda in oven should just require around 15-20 minutes. Do open the oven approximately at 10 minutes and brush the pakora with oil to make them crispy!

Want to try something new? read these Ramadan recipes for Iftar!

Hope you enjoyed this recipe! We cannot wait to see your creations with it 🙂

Signing off now! xx

P.S. If you want to save and read later, here’s a pinnable version 🙂

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