Onion Pakoda Recipe

Onion Pakoda is also known as Vengaya Pakoda, Onion Bhaji, or Ulli Pakoda. It is a beloved Indian tea-time snack made by deep-frying thinly sliced onions mixed with gram flour, rice flour, and spices.  The perfect pakoda lies in using minimal water and letting the moisture from the onions bind the flour, creating a crumbly dough that fries up beautifully crisp.  It is often served hot with coconut chutney, green chutney, or even just a cup of masala chai.  It is packed with flavor and ready in minutes, This recipe is a timeless favorite in Indian homes.

Onion Pakoda

Pakoras are one of the popular Indian snacks. We make pakoras with absolutely many of the veggies. One of the most popular ones are with onions. These morsels of heaven are hot, crispy and spicy. YUMMY Indeed. You can check out my other pakora recipes here.

Jump to:

• About Onion Pakoda
• Ingredients
• Hacks
• Onion Pakoda Recipe Step by Step
• Expert tips
• Variations
• FAQ
• 📖 Recipe Card

About Onion Pakoda

There’s something magical about the aroma of onion pakoda frying in hot oil.  It brings the memory of rainy evenings when your mom calling you to the kitchen for a hot snack.

Onion pakoda is not  just a snack it’s a feeling. The crunch of the golden onions, the burst of heat from green chillies, and the earthy flavor of curry leaves make each bite a burst of comfort. 

This recipe is perfect for special occasion, snacks to eat while watching a movie, or simply craving something spicy with your tea. It's simple, quick, and always satisfying.

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Why this recipe work?

Flavour That Hits Home: The flavours of green chillies bring the heat, curry leaves add the South Indian aroma, and coriander leaves give a fresh lift. It is a perfect snacks which we make at our home.

Why I love this recipe - The moment I start slicing onions and hear the sizzle of the pakodas hitting hot oil, it takes me back to childhood evenings at home.  There’s nothing like hearing rain outside and smelling onion pakoda inside. It’s my ultimate rainy-day comfort snacks.  Everything we need is almost always in the kitchen , onions, besan, rice flour, a few spices that’s it. Just simple and yummy.

No Fancy Steps: There’s no grinding, no marination, no complicated preparation. Just mix, shape, and fry. This is perfect on lazy evenings or unexpected rainy days.

Quick Fix for Sudden Cravings: Got 15–20 minutes? That’s all you need. No long prep, no resting time. It’s the kind of snack you can whip up in a flash when guests drop in or your tea demands a partner.

Ingredients

Onion: The main ingredient. Slice very thin so they fry up crispy and tasty.

Green Chillies: It gives a little spiciness. Slit them for mild heat without being too hot.

Curry Leaves: This gives a nice smell and flavour. Just a few leaves make a big difference.

Coriander Leaves: It makes the pakoda fresh and tasty. Chop them finely and mix in.

Chilli Powder: Which adds more spice and gives a nice red colour to the pakoda.

Gram Flour (Besan): This helps to hold everything together and adds flavour.

Rice Flour: Which makes the pakoda extra crispy and crunchy.

Hacks

Slice the onions super thin: Thin slices of onion turn golden and crunchy in oil. Thick ones just sit there half-cooked and chewy.

Don’t mix everything too early: Only add the flours when you’re ready to fry. If it sits too long, the mix becomes sticky and heavy.

Keep your oil at the right heat: If the oil’s too hot, the pakodas brown too fast . Too low, and they’ll soak up oil like a sponge. Medium-high heat is a correct one.

Add a tiny pinch of soda: If you want your pakoda to puff up a bit and feel extra light, just a small pinch of baking soda works wonders. 

Don’t overcrowd the pan: Give the pakodas space to fry. If you dump in too many at once, the oil cools down, and you end up with oily ones.

Expert tips

Don’t rush the onions:  After mixing with salt and spices, let the onions sit for a bit. It helps them soften and release water naturally. 

Keep the dough dry and crumbly: The mixture should not be like batter. It should feel loose and crumbly. Which gives you those crispy pakodas.

Test the oil before frying: Drop a tiny bit of the mix into the oil first. If it sizzles and floats up right away, the oil is ready.

Use your fingers, not a spoon: Mixing the dough with your hands helps coat everything well. 

Watch the colour closely: Golden brown is perfect. If it turns dark brown, it may taste bitter. 

Make fresh, serve hot: Pakodas are at their best when they’re hot and crunchy. If they sit too long, they lose their crispiness.

Variations

Medu Pakoda Recipe: Medu pakoda is a soft and crispy tea-time snack made with ground urad dal, onions, green chillies, and curry leaves. It’s shaped like rough balls (not the doughnut shape like medu vada) and deep-fried till golden. Perfect with coconut chutney or just plain with tea!

Ribbon Pakoda Recipe: Ribbon pakoda is a crunchy South Indian snack made with a mix of rice flour and gram flour, pressed through a special ribbon mould into hot oil. It’s mildly spiced, super crisp, and often made during festivals like Diwali.

Chicken Pakoda Recipe: Chicken pakoda is a spicy, crunchy delight made by marinating boneless chicken pieces in Indian spices, ginger-garlic paste, and flour, then deep-frying until crispy. It’s a favorite at parties and goes great with onion rings and lemon slices.

Cashew Pakoda Recipe: Cashew pakoda is a rich and crunchy snack made with split cashews, onions, green chillies, and besan. The cashews give it a nutty crunch in every bite, making it a popular choice for special occasions or rainy evenings.

Cauliflower Pakoda Recipe: Cauliflower pakoda, also called gobi pakora, is made by dipping cauliflower florets in a spicy gram flour batter and frying until crispy. It’s tasty, filling, and a great way to enjoy gobi in a fun snack form.

FAQ

1. Why are my onion pakodas not crispy?

It could be because you added water or the onion slices were too thick. Add rice flour for extra crunch!

2. Can I make this without rice flour?

Yes, you can  but rice flour adds that crispiness. If you skip it, the pakodas will still taste good but might be a little softer.

3. How do I stop them from soaking too much oil?

Make sure the oil is hot , not smoking, but hot enough that a small bit sizzles and rises right away. Also, don’t crowd the pan. Too many pakodas at once will cool the oil down.

4. Can I store onion pakoda for later?

They’re best eaten hot and fresh. But if you have leftovers, just pop them in an oven or air fryer for a few minutes to bring back some of the crunch.

5. My mix is too dry , can I add water?

Try squeezing the onions a bit more first. If it’s still too dry, just sprinkle a few drops of water , not too much! You want a crumbly mix, not a wet batter.

6. Can I add other veggies to this?

Yes! Thinly sliced cabbage, spinach, or grated carrots go really well. 

7. What chutney goes well with onion pakoda?

Coconut chutney is the classic combo. But you can also serve it with green chutney, tomato ketchup, or even a cup of hot masala chai.

More Pakora Recipes

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