Servings
Font
Back
Onion Pakora Recipe - Crispy Indian Onion Fritters
5 from 3 votes

Onion Pakora Recipe - Crispy Indian Onion Fritters

These deep fried Onion Pakora or Onion Bhaji are one of the popular Indian tea-time snacks that go well with homemade Green Chutney! Light and crisp, each bite of these incredibly delicious onion pakoda is indulging.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8
Calories: 186 kcal
Course: Appetizer
Cuisine: Indian

Ingredients

  • 3-4 medium onion red onions work best. thin slice them
  • 1.25 cup gram flour besan
  • 1-2 small green chili fine chopped, fresh
  • 3 teaspoon red chili powder adjust the heat
  • 1.5 teaspoon dry mango powder replace with 1 tablespoon lemon juice, amchur
  • 1 teaspoon chaat masala optional
  • oil as required to deep fry
  • water as required to make a thick batter
  • salt as required

Instructions

    Cup of Yum
  1. Gather all the ingredients. In a dry large bowl, add besan (gram flour), spices, salt. Gradually add water and keep mixing the besan and water with spatula. Hold tightly bowl and then mix well. If batter is of thin consistency, the fritters would fall apart. A thick consistency of batter that coast onion nicely would work well. Add chopped onions and green chilies.
  2. While you make batter and chop onions, heat mustard oil on full flame in heavy bottomed wok till it turns transparent from dark yellow. This might take 3-4 min and would make kitchen smoky. Make sure to have proper ventilation in the kitchen. Once it becomes warm, pour in a small ladle of batter and fully cover the oil. Don't overload the wok. Keep the flame on simmer.
  3. the fritters would start turning brown and crispy from edges. Flip them carefully and the flame would be low, Once they are done from the other side as well, make the flame full and them take the fritters out and place on a sieve to drain excess oil.
  4. The crispy and crunchy onion fritters are ready. Serve hot with green chutney and tea!

Notes

  • The secret to crispy from out and soft within pakodas is to deep fry in sufficient oil. Cover the wok reasonably well while frying. Make sure to add besan batter mixed with onions in hot oil and not warm oil. Once added, slow the flame and then let them fry till brown.
  • Don't flip pakoras too soon or they will break.
  • Besan Batter should be lump free and smooth for perfect fritters.
  • If the batter is too runny, the fritters would be thin and break too soon. If the batter is too thick, the fritters would be dry from within due to a thick layer of besan. The batter consistency should be such that onions are uniformly coated in it.