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:
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Onion Pakoda
- Total Time: 0 hours
Ingredients
- 2 Onions, finely sliced
- 1 cup of gram flour
- 2 green chilies, finely chopped
- 1 tsp red chili powder
- A pinch of carom seeds
- 1 tsp mixed herbs
- Upto 1/2 cup of water
- Salt, as required
- Oil for deep frying
Instructions
- Mix together the flour, green chilies, red chili powder, salt, herbs, carom seeds and little water. Add onion to this batter and mix well.
- Heat oil in a heavy bottom pan. When hot, drop a pinch of the batter to it and if it sizzles and rises to the top, you are good to prepare the pakoras.
- Take a spoon of the mixture and drop into oil. Do not make any shape out of it.
- Cook in medium flame, few at a time, until golden brown and crisp.
- Remove and serve hot with chutney or ketchup.
- Prep Time: 0 hours
- Cook Time: 0 hours
Tips to make a great Onion Pakora:
Chef says:
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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These look yummy. I just had dinner ..but can have few of them.
Oh I love them so much. Easy and tasty recipe
I love onion pakodas ,Its a great addition to rainy evenings with masala chai!
I make this every time it rains 🙂
I like Onion Pakoras. Whenever we have onion pakoras for snacks in office, I always take a second helping 😛
Onion Pakoras are one of my favorite snacks! I can have them anytime and every time!
I like the way you write about the dishes, Shalini! Keep going!
Cheers