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Onion Pakoda
5 from 4 votes

Onion Pakoda

Crisp and spicy, onion pakoda are the perfect combination of texture and taste. Little bundles of flavour that are as addictive as they are delicious. Learn how to make your own onion pakoda at home... the good news is that they're incredibly easy too!

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6
Calories: 135 kcal
Course: Side Dish, Appetizer
Cuisine: Indian, Pakistani

Ingredients

For the pakoda
  • 350 g onion 2-3 depending on size
  • 3 garlic grated, cloves
  • 1 tbsp ginger grated
  • 3 tbsp cilantro chopped, fresh
  • 1 curry leaves optional, stem fresh
  • 1 green chilli thinly sliced
  • ½ tsp salt
  • ½ tsp chilli powder
  • ½ tsp cumin
  • ¼ tsp Turmeric
  • ½ tsp garam masala
  • 80 g gram flour
  • 3 cups vegetable oil (or sunflower or peanut oil)
For the chutney
  • 100 g cilantro chopped, bunch
  • 1 garlic chopped, clove
  • ½ tsp ginger grated
  • ½ tsp cumin powder
  • 50 g cashew nut or peanuts, unsalted
  • ½ lime juice of
  • 2 tbsp water
  • ½ tsp salt

Instructions

For the chutney
    Cup of Yum
  1. Blend all the chutney ingredients together in a blender or using a stick blender until smooth. Cover and refrigerate until needed.
For the pakoda
  1. Peel and cut the onions in half and cut into thin half-moon slices. Add to a large bowl and mix in the garlic, ginger, cilantro, curry leaves and thinly sliced fresh chillies.
  2. Add the ground chilli, cumin, turmeric, garam masala and gram flour and salt.
  3. Using your hands, massage the onions to combine, add 3-4 tbsp water to create a thick batter consistency that coats the onion.
  4. Heat the oil to around 160ºC/350ºF in a large pan over a moderate heat. Be careful not to over heat the oil as this will cook the pakoda batter too quickly and leave the onion raw. Too cool and the pakoda will be greasy.
  5. Pick up around 1 tbsp of the onions with your fingers and carefully drop into the oil. Add around 4-5 pakoda at a time. Let them sizzle for 2-3 minutes then turn and sizzle for a further 1-2 minutes until golden brown.
  6. Using a slotted spoon, remove each of the pakoda and drain on paper towels to absorb the excess oil.
  7. Repeat with the remaining pakoda batter until you've used it all. Keep the cooked pakoda on a tray in a warm oven if you like.
  8. Serve hot with he coriander chutney on the side to dip or drizzle over the pakoda.

Nutrition Information

Calories 135kcal (7%) Carbohydrates 19g (6%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Sodium 436mg (18%) Potassium 371mg (8%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 1208IU (24%) Vitamin C 16mg (18%) Calcium 44mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 135

% Daily Value*

Calories 135kcal 7%
Carbohydrates 19g 6%
Protein 6g 12%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Sodium 436mg 18%
Potassium 371mg 8%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 1208IU 24%
Vitamin C 16mg 18%
Calcium 44mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.