Onion Pakoda
By Lee Jackson ↣ Published on: January 1, 2024
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Onion pakoda (pakora) combine crisp, golden batter with soft, sweet onions and bold Indian spices. Fried until perfectly crunchy and served with a fragrant coriander chutney, they’re a classic snack that’s hard to resist.
Indian street food offers endless variety, and onion pakoda is a simple favourite you can make at home. Thinly sliced onions are tossed with spiced gram (besan) flour and fried until light and crunchy. The result is a crisp exterior, sweet tender onion inside, and a burst of aromatic spice.
Serve pakoda with a vibrant coriander chutney—herbaceous, tangy and slightly spicy—for a perfect contrast. They also make a great side when serving a larger Indian meal with curries, rice and grilled dishes.
What’s Ahead?
What are Pakoda?
Pakoda, also called pakora, bhaji, bhajji, bhajiya, bajji, bonda, pokora or pakodi depending on the region, are small fritters made by combining vegetables or meat with spices and a batter—typically gram (besan) flour—and deep-frying them in small clusters until crisp. Common vegetables include onions, potatoes, cauliflower, spinach or chillies.
Why they work
- They’re easy: Pakoda transform simple onions into a standout snack. The onions soften and sweeten while the batter crisps for a great textural contrast.
- They’re addictive: The mix of crunchy batter, caramelized onion and warming spices makes them hard to stop eating—especially with a bright, spicy chutney.
Stuff You’ll Need
The recipe is flexible. These are the typical ingredients I use:
- Gram (chickpea) flour: traditional for pakoda; wheat flour works in a pinch.
- Onions: any variety—red, yellow or white—thinly sliced.
- Ground spices: chilli powder, cumin, turmeric and garam masala for warmth and depth.
- Fresh aromatics: garlic, ginger, cilantro, chillies and optional curry leaves.
- Coriander chutney: blended cilantro with garlic, ginger, nuts (cashews or peanuts), cumin and lime juice for a bright, creamy dip.
Step by Step
Making pakoda is straightforward. Follow these steps:
- Make the chutney: Blend all chutney ingredients until smooth. Refrigerate until needed.
- Prepare the onions: Slice onions into thin half-moons. Mix with garlic, ginger, cilantro, curry leaves and sliced chillies.
- Mix the batter: Add chilli, cumin, turmeric, garam masala, salt and gram flour. Massage the mixture by hand and add 3–4 tbsp water until it forms a thick, sticky batter that coats the onions.
- Heat the oil: Warm oil to about 160ºC / 350ºF. Oil that’s too cool makes greasy pakoda; oil too hot will brown the batter before the onion cooks.
- Fry: Drop 1 tbsp bundles of the mixture into the oil, frying 4–5 at a time. Fry 2–3 minutes per side until golden and crisp.
- Drain and serve: Remove with a slotted spoon and drain on paper towels. Keep warm in the oven if cooking in batches. Serve hot with coriander chutney.
Pro Tips
Pakoda are versatile — swap vegetables and spices to create new flavours. A few suggestions:
- Vegetables: grated potato, carrot or zucchini (squeeze excess moisture), cauliflower, spinach, fenugreek or cabbage.
- Spices: experiment with chaat masala, mustard powder, coriander, black pepper, paprika or mango powder.
- Fresh herbs: cilantro or mint brighten the mix; curry leaves add an authentic aroma.
- Chutneys: try coconut, tamarind or chilli chutneys as alternatives to coriander chutney.
Make in advance
Pakoda are best fresh but can be made ahead and reheated in a hot oven for 5–10 minutes to crisp up. Store covered with a dry tea towel in a cool, airy place until reheating.
Serving & Storage Suggestions
- Serve pakoda as a snack with chutney or as part of a larger Indian spread.
- Leftovers keep best in an airtight container at room temperature for one day; re-crisp in the oven before serving.
- Not recommended for freezing.
Ready to get cooking?
If you love crisp, crunchy snacks with bold spice, these onion pakoda are a must. They pair beautifully with other Indian dishes and are sure to be a crowd-pleaser.
More Indian recipes
If you enjoyed this pakoda recipe, try more Indian favourites on the site for additional inspiration.
Any Questions? (FAQ)
Have a question about onion pakoda? Let me know in the comments.
How do you make pakodas crispy?
Use a moderately thick batter and fry in oil heated to about 160–182ºC (320–360ºF). Turn occasionally and fry until golden and crisp.
What are the best vegetables for pakodas?
Onions, potatoes, spinach and cauliflower are excellent choices. Try different vegetables to find your favourite texture and flavour.
Are pakodas spicy?
They can be. Adjust chilli powder and fresh chillies to control heat or omit spicy elements for a milder version.
Are pakodas healthy?
Pakoda are deep-fried, so they’re best enjoyed occasionally. Gram flour and vegetables add fiber and protein, but frying increases calories and fat.
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Onion Pakoda
Ingredients
For the pakoda
- 350 g onions (2–3 depending on size)
- 3 garlic cloves, grated
- 1 tbsp grated ginger
- 3 tbsp fresh cilantro, chopped
- 1 stem fresh curry leaves (optional)
- 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 (for frying)
For the chutney
- 100 g bunch cilantro, chopped
- 1 garlic clove, chopped
- ½ tsp grated ginger
- ½ tsp cumin powder
- 50 g unsalted cashew nuts or peanuts
- ½ lime, juice of
- 2 tbsp water
- ½ tsp salt
Instructions
For the chutney
- Blend all chutney ingredients until smooth. Cover and refrigerate.
For the pakoda
- Peel and halve the onions, then slice thinly. Combine onions with garlic, ginger, cilantro, curry leaves and chillies in a large bowl.
- Add chilli, cumin, turmeric, garam masala, salt and gram flour.
- Massage the mixture with your hands and add 3–4 tbsp water to form a thick batter that coats the onions.
- Heat oil to around 160ºC/350ºF. Do not overheat.
- Take 1 tbsp portions of the onion mixture and carefully drop into the oil. Fry 4–5 at a time, 2–3 minutes per side until golden.
- Remove with a slotted spoon and drain on paper towels. Keep warm in the oven if needed. Repeat with remaining batter.
- Serve hot with coriander chutney on the side to dip or drizzle over the pakoda.
Nutrition
Carbs: 19 g |
Protein: 6 g |
Fat: 5 g
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