Onion Thool Pakoda


  • Big onion – 2 Nos
  • Besan flour – 1 cup
  • Corn or rice flour – 2 to 3 tablespoons
  • Red chilli powder – ½ teaspoon
  • Garlic pearls – 4 Nos
  • Fresh ginger – A small piece
  • Sombu – ½ teaspoon
  • Curry leaves – few
  • Salt – 1 teaspoon or as per taste
  • Oil – for deep frying


  1. Chop the onion lengthwise. Add little salt and gently mix by your fingers so that the onion pieces will be separated. Leave it for ten to fifteen minutes.
  2. Chop the ginger and garlic finely. Crush the sombu to a coarse powder.
  3. Take out the onion and squeeze out the water completely and put it into a big bowl. Sprinkle corn or rice flour and mix gently. Then add red chilli powder, ginger, garlic, sombu powder, curry leaves and salt. Mix it. Then sprinkle besan flour little by little till all the onion pieces are coated well with the flour. No need to add water. The water content in the onion will suffice.
  4. Heat oil in a kadai. When it is hot, reduce the heat to minimum. Take out a lump of the onion pieces and gently press by your fingers and drop it loosely in the oil. Fry till it become golden brown.
  5. It can be eaten as snack or can be served with hot sambar rice /pulav.
  6. Note: If you do not like, you can omit garlic and sombu and instead you can add a pinch of asafetida powder.


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