Kitchen Recipe Collection
Indian Onion Pakoda (Bhaji)
Ultra-crispy, deep-fried fritters made with thinly sliced onions enveloped in a spiced gram flour (besan) batter.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- onions
- besan (gram flour)
- rice flour
- green chilies
- ginger
- curry leaves
- ajwain (carom seeds)
- red chili powder
- turmeric
- hot oil (for batter)
- oil for deep frying
Equipment
- Mixing bowl
- Deep frying wok (Kadai)
Instructions
- 1
Slice Onions
Thinly slice the onions into long strings (juliennes). Place them in a large bowl.
- 2
Add Aromatics
Add finely chopped green chilies, grated ginger, chopped curry leaves, and fresh coriander.
- 3
Salt and Squeeze
Add salt, red chili powder, turmeric, and ajwain. Crucially, squeeze and massage the onions with your hands. The salt will make the onions release their natural water.
- 4
Rest
Let the onion mixture sit for 10 minutes until it looks wet.
- 5
Add Flours
Sprinkle gram flour (besan) and a tablespoon of rice flour (for extra crispiness) over the wet onions.
- 6
Bind the Dough
Mix with your hands. Do NOT add water. The moisture from the onions should be enough to bind the flour into a sticky, thick coating around the onions.
- 7
The Secret Trick
Pour one tablespoon of smoking hot oil into this batter and mix well. This aerates the batter and ensures maximum crunch.
- 8
Heat Frying Oil
Heat oil in a deep kadai. To test, drop a tiny piece of dough—it should immediately rise to the surface.
- 9
Drop Irregularly
Do not shape the batter into tight balls. Take a small, loose cluster of coated onions and gently drop it into the hot oil.
- 10
Fry on Medium
Fry the pakodas on medium heat, turning occasionally with a slotted spoon.
- 11
Drain
Once they are deep golden brown and stiff (crispy), remove them and drain on paper towels.
- 12
Serve
Sprinkle lightly with chaat masala. Serve immediately with a piping hot cup of Masala Chai and green chutney.
Cooking Tips
- Never add water to the batter. If you do, the pakodas will become soft and spongy instead of crunchy and jagged.
- The shape must be rough and jagged. Smooth balls will not crisp up properly.
Variations
- Palak Pakoda: Add chopped spinach leaves to the onion mixture.
Chef's Notes & Storage
- The undisputed champion of Indian monsoon season snacks.
Nutrition Estimate
290 calories · 6g protein · 24g carbs · 19g fat · 4g fiber per serving
