Onion Pakoda or Pakora is popular across the length and breadth of India. Whether you want to sit back and relax with a cup of steaming hot Chai on a cold winter morning or watch the rains or head to Lonavla, Kanda Bajji or Onion Fritters is a must-have.
We pride ourselves in making fritters out of everything. Be it potatoes, banana or giant chilies we like to relish it with our evening tea. Unexpected guests at home and you don’t have anything to serve along with tea? Onion Pakoda could be your best friend! While your tea is boiling, you can easily whip up this delicious crunchy dish in a matter of minutes.
From street vendors to homes, Kanda Bhaji has a special place in our hearts. There are different variations to this humble dish though. While some prefer to add all purpose flour as the binding agent, I prefer using gram flour. You can either finely slice the onion or chop it.
Kanda Bhaji vs South Indian Onion Pakoda
Kanda Bhaji has little gram flour in it and more of onions. It is fried till crisp when compared to other pakoras. You can also find green chilies and coriander leaves on this version of Onion fritters. South Indian onion pakoda or bajji has more of gram flour and rice flour. It also has curry leaves. Come to Punjab, and you can find the addition of carom seeds or ajwain in the batter.
How to make Onion Fritters in five minutes:
Mix together gram flour, green chilies, curry leaves, ginger, salt, chili powder, baking powder, a little water to form a thick batter. Add sliced onion to the batter and mix. Deep or shallow fry.
Onion Pakoda Recipe:Print
Tips to make a great Onion Pakora:
The batter shouldn’t be too thick or too loose. It shouldn’t be watery. The right consistency would be a little softer and loose than the roti dough.
For enhanced taste, you can add a pinch of carom seeds, asafoetida, and mixed herbs, like I did. It will taste just fine without these as well.
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