Onion Pakora or Pyaz Pakora are delicious Indian fritters made by deep frying thinly sliced onions dipped in spicy gram flour (besan) batter.
The colourful, hot and crunchy pyaz pakora are tempting and tantalize your taste buds. Pyaz Pakora is one of the most loved monsoon snacks across the entire Indian subcontinent. It is also a favorite snack during cold winters in North India.
Pakora is a spiced fritter from the Indian subcontinent and there are many types with subtle variations. They are quick as well as easy to cook and are popular as a snack on their own or to accompany hot tea.
Apart from onion, some common varieties of pakora use potato, spinach, paneer (Indian cottage cheese), cauliflower, tomato or chili pepper etc.
Pyaz pakora or onion pakora are made in almost every Indian household. They are also popular eaten as street food, in restaurants and also are quite visible at food stalls at railway train platforms.
They are also commonly served on occasions like kitty parties, picnics, small gatherings and as a light snack at family ceremonies in India.
To make onion pakoda at home, follow the detailed step by step recipe with photos posted below.
See more related recipes like:
- Palak Pakoda
- Aloo Bread Pakoda
- Singhare Ke Pakore
- Corn Cutlet
- Hara Bhara Kabab
- Sabudana Vada
- Bread Rolls
Nutrition (per serving)
Ingredients For Onion Pakoda Recipe
- 1/2 Cup Besan (Chickpea Flour)
- 2 Tablespoon Rice Flour
- 2 Onions
- 1-2 Green Chillies
- 1/4 Cup Coriander Leaves
- 1 Teaspoon Ginger-Garlic Paste
- 1 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Turmeric Powder
- 1/2 Teaspoon Coriander Powder
- 1/2 Teaspoon Ajwain (Carom Seeds)
- 1 Teaspoon Salt, or to taste
- Oil for frying
Step By Step Instructions With Photos for Onion Pakoda Recipe
Thinly slice the onions and add them to a mixing bowl.
Add besan (gram flour) and rice flour to the bowl.
Then add ginger garlic paste, ajwain (carom seeds), red chilli powder, turmeric powder (haldi), coriander powder (dhania) and salt.
Also add some finely chopped green chillies and coriander leaves.
Sprinkle water slowly as you mix all the ingredients together to make a thick mixture.
Heat oil in a kadai or pan over medium heat. When oil hot, drop spoonfuls of batter in the oil. Fry the pakoras till pale yellow, then flip them over.
Cook the pakoras till they are crispy and golden brown. Then drain the oil and remove the pakoras. Make all the pakoras this way in batches.
Onion Pakoras are ready. Serve them hot with tomato ketchup or green chutney.
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