Onion Pakoda

Onion Pakoda is a crispy, golden fritter made by slicing onions lengthwise and mixing them with finely chopped green chillies, ginger, and curry leaves. Toss everything with a little ghee or butter, then season with aniseeds, red chilli powder, turmeric, and salt until the onions separate and get well coated. Add the flours and sprinkle in just a handful of water to form a loose, shaggy dough. Deep-fry small pinches of the mixture in hot oil until crisp and browned, then finish by quickly frying a few curry leaves for a fragrant garnish over the pakodas.

Crispy, golden onion pakoda are the perfect spicy snack for tea time. Thin slices of onion mingle with ginger, green chillies, and fragrant curry leaves. A simple mix of flours, a touch of ghee, and warming spices make them deeply flavorful. They fry up fast, smell irresistible, and pair beautifully with a hot cup of chai. See the recipe for quick onion pakoda also.

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  Quick Onion Pakoda

  Cooks in 70 minutesDifficulty: Medium

  A great evening snack that is served with tea or coffee. This is a quick version of the recipe using Instant Bajji or Bonda Mix.

  3 votes 5.0 Cuisine: Indian

Onion Pakoda Recipe

Onion Pakoda

Recipe by S Kamala

0.0 from 0 votes

This is the recipe for onion pakoda a common evening snack served with tea or coffee. See the recipe for quick onion pakoda also.

Course: SnacksCuisine: Indian, TamilDifficulty: Medium

Servings

6

servings

Prep time

5

minutes

Cooking time

30

minutes

Ingredients

• 2 cups besan flour

• 1 cup rice flour

• 1 tablespoon corn flour

• 1 Big onion

• 2 green chillies

• 1 small piece fresh ginger

• 1 teaspoon sombu (aniseeds)

• 1/2 teaspoon red chilli powder

• A pinch of turmeric powder

• 1 tablespoon ghee or butter

• 3 teaspoon salt(or as per taste)

• One spring curry leaves

• Oil for deep frying

Directions

• Chop the onion lengthwise.
• Chop the green chillies, ginger and curry leaves finely.
• In a broad bowl or plate add ghee or butter and then chopped onion, chillies, ginger, curry leaves, aniseeds, red chilli powder, turmeric powder and salt. Mix thoroughly until the onion pieces are separate and blended well with the masala.
• Then add all the flours and mix well. Just sprinkle handful of water and make a loose dough.
• Heat enough oil in a thick bottom kadai.
• Take a handful of the dough and put by pinching it little by little into hot oil and deep fry till golden brown.
• After frying all the pakoda, put few curry leaves in the hot oil and immediately remove it. Put the fried curry leaves on the top of pakoda for garnishing.