Crispy Onion Pakoda is a popular Indian tea-time snack made with thinly sliced onions, gram flour, green chilies, curry leaves, and simple spices. It is crunchy on the outside, flavorful inside, and perfect with a hot cup of tea or coffee.
Ingredients
2 large onions, thinly sliced
1 cup gram flour (besan)
2 tablespoons rice flour
2 green chilies, finely chopped
1 teaspoon grated ginger
8–10 curry leaves, chopped
2 tablespoons chopped coriander
½ teaspoon red chili powder
½ teaspoon cumin seeds
A pinch of asafoetida
Salt to taste
2–3 tablespoons water
Oil for deep frying
How to Make Onion Pakoda
1. Prepare the Onions
Add sliced onions to a large bowl. Sprinkle salt and gently mix. Leave them for about 5 minutes so they release some moisture.
2. Make the Mixture
Add gram flour, rice flour, green chilies, ginger, curry leaves, coriander, chili powder, cumin seeds and asafoetida.
Mix everything well. Sprinkle water little by little and make a thick mixture. Avoid adding too much water.
3. Heat the Oil
Heat oil in a deep pan over medium heat. To check the temperature, drop a small portion of the mixture into the oil. It should rise gradually and start bubbling.
4. Fry the Pakodas
Take small portions of the onion mixture and gently drop them into the hot oil.
Fry in batches until the pakodas turn golden brown and crispy.
5. Drain and Serve
Remove the pakodas and place them on a paper towel to remove excess oil.
Serve hot with coconut chutney, tomato ketchup or mint chutney.
Tips for Extra Crispy Pakoda
Rice flour helps give the pakodas a crispier texture.
Don't make the batter watery.
Fry on medium heat so the onions cook properly without burning.
Don't overcrowd the pan while frying.
Serve immediately for the best crunch.
Serving Suggestions
Enjoy crispy onion pakoda with:
Masala tea
Filter coffee
Coconut chutney
Mint chutney
Tomato ketchup
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