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Closeup of onion pakodas served on a board
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Onion Pakora

With my easy dry batter trick, you'll always have crispest onion pakodas. These make for a fantastic evening or pre-dinner snack and work really with my coriander chutney or just plain ketchup!
Course Snacks & Appetizers
Cuisine Indian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 152kcal
Author Richa

Ingredients

  • 3 Onions thinly sliced (approx ⅛ inch)
  • 1 cup Besan or Gram flour
  • 3 tablespoon Rice Flour
  • 2 teaspoon Chilli Powder or Paprika
  • a pinch Hing or Asafoetida
  • ¼ teaspoon Ajwain
  • 2 teaspoon Salt
  • ½ tablespoon Ginger Garlic paste
  • a pinch Baking Soda
  • 1 ½ cups Oil for deep frying

Instructions

  • Thinly slice onions and soak in some water. Keep aside.
  • Drain the onions and place them into a bowl. Add gram flour, rice flour, chilli powder, hing, ajwain, salt, ginger garlic paste and baking soda. Toss the onions in the dry mixture and smash them with your hands. Wait for a few minutes and toss once or twice. The onions will start releasing water and the dry batter will convert into a semi wet mixture. Add just a tablespoon or so of water if required to create a thick-ish coating around the onions.
  • Heat oil in a deep pan or kadai over medium flame. To check if the oil is hot enough, drop a small piece of onion into the oil. It should quickly float to the top.
  • Gently drop lime sized battered onions into the oil. Don't overcrowd. Fry on a medium flame to ensure the pakodas are cooked from inside. This will take about 3-5 minutes.
  • Using a skimmer, remove the pakoda and drain the excess oil. Move to a paper towel and let the remaining oil soak onto the paper towel. Sprinkle some chaat masala on top and serve hot!

Video

Notes

  1. Make sure to slice the onions to approx ⅛th inch. Too thick and they'll take too long to fry; too thin and they'll burn quickly
  2. You can make vegetable pakoras or even pakoras with cauliflower florets, spinach, brinjal, methi or fenugreek leaves.
  3. You can omit rice flour if it is not easily available and just use gram flour for making pakoras. But we highly recommend using rice flour because it makes these pakoras extra crispy
  4. Cottage cheese or Paneer Pakoras are another variation of these thats super tasty.
  5. Pakoras don't do well with storing. Fry them and serve them immediately

Nutrition

Calories: 152kcal | Carbohydrates: 13g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 1183mg | Potassium: 140mg | Fiber: 2g | Sugar: 4g | Vitamin A: 297IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg