Today, I am going to share the onion pakoda recipe with my readers. Onion pakoda is a very popular Indian snack dish that can either be eaten with tea or with chutneys like the green chutney or sweet tamarind (imli) chutney. It is served commonly as an appetizer or a starter dish in the restaurants.
Monsoon evenings are best enjoyed relaxing with a cup of hot masala tea and crispy onion pakodas. Thin-sliced onion fritters coated with spicy chickpea flour and deep-fried, simply tastes delicious.
I am sure most of my readers must have tried this recipe already and if not this post is the right place to be. Here I will share with my readers everything they need to know about the onion pakora recipe.
Moreover, I will share with my readers a step-by-step guide on making this dish, along with pictures. So without any further adieu let us dive in!
Table of Contents
What Is Onion Pakoda
Before I share my easy recipe, time for my readers to know what this dish is.
Happiness is having a hot plate of spicy and crispy onion pakodas with hot masala tea on a rainy evening. These onion pakodas are full of flavor and are household favorites among many families in India.
I come from Mumbai and this simple dish is named differently here. Onion pakoras are commonly referred to as Kanda-bhaji or Khekada bhaji in Mumbai and across Maharashtra.
Thin onion slices covered in a spicy and flavorful batter of gram flour (basen) and masala are deeply fried to form flavorful onion fritters. These fritters taste amazing with chutneys like the pudina chutney or imli chutney.
I mostly enjoy having these tasty onion bhajis as a snack with my hot evening tea and so do many people in India do.
Not only is Kanda-bhaji a perfect evening snack with tea but also is a favored appetizer choice to be served for get-togethers, kitty parties, potlucks, reunion parties, etc.
Ingredients For Onion Pakoda Recipe
Now that I have helped my readers understand what an onion pakoda actually is, let me share with my readers what basic ingredients are needed for preparing an awesome onion pakoda recipe at home. My recipe is similar to onion pakoda kerala style.
Mainly four major ingredients are needed for making this tasty recipe. These ingredients are onion, besan or gram flour, cooking oil, and spices (masalas).
- Onions: Cut onions into long thin sliced pieces.
- Gram Flour: Mix basen also called gram flour with rice flour to form a batter. Coating onion slices with this batter will bake onion pakoras more crispy. One can also make onion pakoda with maida.
- Cooking Oil: Cooking oil is needed to deep-fry the pakoras. I prefer using the Saffola cooking oil which is rich in omega 3.
- Spices: Spices make onion pakora a flavorful affair. You would need spices like black salt, red chili powder, coriander powder, turmeric powder, green chilies, carom powder, and baking soda.
Tips for Making Onion Pakoda
- Cut onion vertically into 2 pieces and then chop it into thin slices horizontally which will separate each slice easily and will produce long slices.
- Adding rice flour makes crispy bhaji. I always add a little bit of rice flour in any pakora for crispiness.
- Add finely chopped green chilies which are completely optional, I like my pakoras with a hint of green chilies spice.
- Do not use more soda in batter, as pakoras will absorb more oil.
- Use carom seeds (ajwain) as it elevates bhaji taste and helps for digestion.
How To Make Onion Pakoda [Printable Recipe Card]
Please read below my in-depth guide for the onion pakoda recipe. You can also print this recipe for free. This way, you can have my recipe in your record. I hope you like my recipe and that you enjoy my recipe with your friends and family.
Onion Pakoda Recipe | Onion Pakora | Kanda Bhaji | How To Make Onion Pakoda
- 2 Cup Onion (thinly sliced pyaaj)
- Salt (namak as per your taste)
- 1/3 Cup Cilantro / Coriander Leaves (finely chopped dhaniya)
- 2 tbsp Green chillies (finely chopped hari mirch)
- 1 tbsp Coriander Seeds (coarsely ground dhaniya seed)
- 2 Cup Gram Flour / Chickpea Flour (besan)
- 2 tbsp Rice Flour (chawal ka aata)
- 2 tbsp Red Chilli Powder (as per your taste laal mirch)
- 1/3 tbsp Turmeric Powder (haldee)
- 1/3 tbsp Carom Seeds (ajwain)
- 1 pinch Baking Soda
- Water as required
- Oil for deep frying
Preparation for Onion Pakoda
- In a mortar add coriander seeds, using pestle coarsely grind coriander seeds.
- Chop onions into very thin slices, separate these onion slices using your hands.
- Finely chopped green chillies and cilantro. Transfer everything in a deep bowl and mix it thoroughly.
- Now add gram flour, rice flour, chilli powder, turmeric powder, carom seeds, coriander seeds, salt and baking soda.
- Mix all ingredients well. Gradually add a little bit of water (approximately 1 – 2 tablespoons) till besan coats the onion well.
- Combine all ingredients well using your hands.
- The mixture shouldn’t be watery. Hence add water carefully; if the mixture looks watery then add 1 to 2 tablespoon of gram flour.
Method of preparing Onion Pakoda
- Heat enough oil in a frying pan.
- Once the oil is hot enough, slowly and carefully drop the pakoda in hot oil. You can even use a fork to drop the pakoda in hot oil.
- On a medium flame fry the pakoda well until they get a nice light brown color and look crispy.
- Frying on low flame will make the pakoda soggy as it will absorb too much oil.
- Once the pakodas turn light brown on one side, flip them to fry the other side.
- Once the pakodas turn golden light brown from all sides and frying is done, with the help of a skimmer drain the excess oil and put the pakodas in a plate on an absorbent paper.
- An absorbent paper will soak up excess oil.
- Hot, crispy and yummy onion pakoda is ready. Serve the onion pakoda with a hot cup of masala tea, green chutney or tamarind chutney.
Is Onion Pakoda Healthy
To be honest, onion pakodas are not healthy. The sheer fact that onion pakoras need to be deep-fried, makes this an unhealthy snack.
Yes, I agree that they are simply delicious. During monsoon, snacking on some hot and crispy pakoda is simply irresistible. However, excessive consumption of pakoda can lead to problems like indigestion, high blood pressure, and high cholesterol levels.
Some ways of making this snack in a healthy way is as follows.
- Avoid deep frying the pakodas. Instead shallow fry or bake the onion pakodas in an oven.
- Air-fry the pakodas. Using an air-fryer will ensure this snack is made with minimum oil.
- Use healthy vegetable alternatives to make a pakoda like broccoli or zucchini instead of onion or potato.
What Goes With Onion Pakodas
Onion pakoras are often made at home for snacking during the rainy evenings or to be served as an appetizer for different occasions.
Birthdays, potlucks, festivals, family get-together, house-warming parties, etc. are good occasions to serve your guests some hot and crispy onion pakoras.
This simple snack rounds off pretty well with many chutneys. Do check out my blog post on how to make these chutneys as well. Some things that complement onion pakodas pretty well are mentioned below.
- Green Chutney: It is a sweet and spicy sauce that is made from mint leaves and green chilies. Do check my blog post on it for a detailed recipe. This dish is also called hari chutney or mint chutney.
- Tamarind Chutney: This side dish is also called as imli chutney in Hindi. It is a sweet chutney and tastes amazing with different pakora varieties like onion pakora and potato pakora (aloo pakora).
- Bread or Pav: Hot and crispy onion pakoras can simply be had with bread which is also known as pav in Maharashtra. In fact, Kanda bhaji-pav is popular street food in Maharashtra.
I am so glad that you discovered my recipe. If you have tried this recipe at home, I want to hear from you. Did you and your friends enjoy it? Please let me know in the comments or on your favorite social media channel.
Are you hosting any party at home and don’t know what appetizer to serve? Well, don’t worry as onion pakodas will save your day. And now you also know that it is super easy to make.
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