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Crispy Onion Pakoda | Don’t Miss This Evening Snack
Onion Fritters

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Crispy Onion Pakoda | Don’t Miss This Evening Snack

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1 count Onions (thinly sliced)
2 count Green chilies (finely minced)
2 pods Garlic (finely minced)
1 inch Ginger (finely minced)
2 strands Curry leaves (finely chopped)
1 tsp Cumin seeds
½ tsp Ajwain/carom seeds
½ cup Coriander leaves (finely chopped)
1 cup Besan flour/gram flour
2 tbsp Rice flour
¼ tsp Turmeric powder
1 tsp Red chili powder
1 pinch Asafoetida
½ tsp Salt
1½ cups Oil for deep fry

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  • Spicy
  • 30 mins
  • Easy




What is it?

When someone says crispy onion pakoda or just pakoda it is evening time and the Indian street hawkers are busy making the onion mixture with flour to make pakoda. Wonder why Indian streets are crowded during this time specially, its for all people returning home and its a quick pit stop for pakoda with tea/chai. There are varieties of pakoda they make including chicken pakoda, paneer pakoda, spinach pakoda, prawns pakoda, chili pakoda and list goes on. This recipe doesn’t need any fancy ingredients and most of them are usually at home kitchen. Onion pakoda with tea is a great supporting appetizer for me when there is an unexpected guests. I don’t limit myself making this as I use chilies for other variations.

During cold months or especially rainy seasons the craving for warm dishes are high. If you have already experienced this or yet to try the rainy days with pakoda with tea, either way try this and you would realize and experience what I’m talking about. I’m not sure if this is called a national appetizer but every city to town to country side (villages) to a remote tea shop have this pakoda in different variations.

What it tastes it?

A mild spicy of mixed flour with onion crunchiness.

The taste of this crispy onion pakoda should be well balanced with its ingredients as too low or no spiciness or too high in spiciness doesn’t well if one knows the taste of it. Well there are always exceptions, some may even love two extremes but I can say the taste is evenly common among restaurants, street hawkers and at home. One important aspect of this recipe is to make sure not to pick sweetened onions as the taste factors may change. Though there is no rule of cutting the onion in thickness but the key part is to cut length wise.

There is no difficult process or something to learn much more of this recipe to make it perfect. I bet even if you adjust the ingredients according to your taste, you will definitely be a champ in making this. When I was single all I have done is just eating it prepared by mom or from eateries and I never thought it would be easy enough to make it. If you are like me, freeze your thought and try it today and you will appreciate yourself for the perfections.

Crispy Onion Pakoda

Goes well with?

Chai/tea, Rasam rice, chutney

I cannot stress enough the combination of crispy onion pakoda along with tea simultaneously and believe me try having any one of these one after other and sipping hot masala tea with the bite of onion fritters you will understand and feel the taste of it.  I would also like to let you know that recently when I all had just rice and rasam for lunch with no side dishes and left over pakoda mixture, I deep fried it and can’t image how tasty it was with tangy rasam. There will be times we don’t explicitly explore some of the things but will happen strangely with the new taste of life. I did a thumbs up for myself and recreated the situation for my family members, they fell in love with this combination. If you are the one like me trying with different combinations please share with me the combinations and would love to hear and try the same as I believe not one life is enough to taste all dishes or all cuisine foods.

Upon reading the recipe if you have enjoyed it, try it, taste it and comment below. Love to hear from you.

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In a large mixing bowl add thinly sliced onions, finely minced(green chilies, garlic, ginger), chopped(curry leaves, coriander leaves), cumin seeds, carom seeds to it and mix well.


Next step is to add the masala powders(turmeric powder, red chili powder, asafoetida, rice flour, besan flour and salt) to it.


Mix well and squeeze out the onions till the moisture is released.


If the onions do not release water, then sprinkle little water to coat the masalas well with onions.


Combine till dough is formed. Make a ball shaped dough on your palm and drop in hot oil.


Do not overfill the oil as it won’t get crispy texture.


Reduce the flame to medium heat till the pakoda turns crispy and golden brown.


Finally drain the fried pakoda over the paper towels.


Serve hot with chai/tea, tomato sauce and mint chutney etc.


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