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Indian Vegetarian Recipes

Classic Onion Pakoda | Crispy Onion Fritters

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Onion pakoda are basically onion fritters made with gram flour (besan). You can even make these with chickpea flour. Onion Pakoda are a popular Indian street food as well.

Like many Indian recipes, onion pakoda is made differently in various parts of India. It is one snack that is easy to prepare and tastes good too.

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There are many variations of making onion pakora in the vast Indian Cuisine. In this post I am sharing 2 delicious variations.

  1. Classic Onion Pakoda – North Indian Punjabi Style
  2. Onion Fritters – Crispy South Indian Style (With Rice Flour)

About Classic Onion Pakoda

This recipe of onion pakoda is a North Indian style recipe. A basic onion pakoda will have gram flour (besan), onions, salt with some herbs & spices – though there will be variations with the type of spices and herbs used.

Generally in the Indian pakoda recipes, the spices and herbs that are added help in digestion. In this punjabi style onion pakoda recipe, the spice that aids in digestion is carom seeds (ajwain). They also lend some sharp aromatic notes to the fritters. I also add some asafoetida (hing) but it can be skipped.

The recipe makes for crispy fritters having the texture of some onions caramelized from the outside. While the texture inside the pakoda is in contrast with softened onions in a well cooked batter.

In my home crispy crunchy onion fritters are very much in demand during the rainy season or during winters.

You can serve Onion Pakoda with some fried salted green chillies and a green chutney or sweet chutney. This whole combo can also be served with the Indian chai.

Which type of onions for onion pakoda

You can use any variety of onions to make onion fritters – be it red onions, yellow onions or white onions.

Just make sure to slice the onions thinly to get a crisp texture. I always use a chef’s knife to slice the onions thinly. You can even use a food processor.

Onion fritters are made in a variety of ways in regional Indian cuisine.

Some more varieties

Tips for making Onion Pakoda

  1. Slicing onions: The onions have to be sliced thinly and not thickly as thin slices will get cooked faster than thick slices. If the slices are thick, then while frying the gram flour gets cooked but the onion slices remain half cooked. Thinly slices also give a crispy texture in the pakoda.
  2. To add or not to add baking soda: Some cooks use a pinch of baking soda in the batter to add that extra fluffiness to the onion pakora. We don’t like the taste and flavor of baking soda, so I have not used it. Adding baking soda helps the pakoda to have a soft texture.
  3. Adding hot oil in the batter: in the gram flour batter, you can also add 1 or 2 teaspoons of oil. This makes the onion pakoda crisp and it absorbs less oil while frying.
  4. Frying temperature: The temperature of the oil has to be correct while frying. The oil should not be too hot or cold. If it is hot, then the outside of the onion pakoda will get fried but the inside will be undercooked. If it is not hot, then the pakoda will absorb oil while frying and will be too oil-laden once fried.
  5. Additional ingredients: You can add a variety of herbs and spices in the gram flour batter – like crushed coriander seeds, red chilli powder, red chilli flakes, ginger-garlic paste, mint leaves, ground cumin powder, coriander leaves (cilantro). You can add some rice flour in the batter too. This will make the pakoda crunchy. You can add more red chilly powder to get a spicy pakoda. Basically, you can add your choice of spice powders in the batter.
  6. For a gluten-free pakoda: Store brought asafoetida (hing) has some amounts of wheat in it. To make a gluten-free pakoda, skip the asafoetida or use wheat-free asafoetida.
  7. Crisp vs softer pakoda: To get crisp onion pakoda, slice onions thinly and add less water in the batter. To make soft pakoda, add some more water in the batter. Addition of baking soda or baking powder also helps in making pakoda soft and light.
  8. Baking or air-frying: You can also bake or air fry them. Baked onion pakoda will taste differently than fried ones. Baked or air fried onion fritters won’t be as crisp as the fried ones. I have made onion fritters both in the oven and in an air fryer. In terms of crisp texture, the pakoda fried in oil were better. If you want to have a fried version, then just best to make that and enjoy the hot onion pakoda with a steaming cup of Indian chai.
    A) if baking, then bake at 180 degrees celsius in a preheated oven till the pakora look crisp and golden. Add 1 to 2 tablespoons oil in the batter. Add less water just enough to coat the onion slices.
    B) if air-frying, then air fry at 180 degrees celsius. Preheat air fryer for 10 minutes and then air fry till crisp. In between remove the air fryer pan and shake or turn over each pakoda.

How to make Onion Pakoda

1. Slice the onions evenly & thinly. Take them in a mixing bowl. Also, add chopped green chilies. If you do not have green chilies, then add red chili powder. You can also add chopped coriander leaves if you want.

2. Add the spices – carom seeds (ajwain), turmeric powder, asafoetida and salt as required. Asafoetida is optional and can be skipped for a gluten-free pakoda. You can even use gluten-free asafoetida.

3. Mix everything well. Cover and keep the onion, chilies and spice mixture aside for 15 to 20 minutes.

4. the onions would release water and then you can add water as required in the batter.

5. Add gram flour (besan). For a soft and light texture in the pakoda, you can add 1 pinch of baking soda. Adding baking soda is optional.

6. Add the required amount of water to make a medium-thick batter.

7. stir the whole mixture very well with a spoon or with your hands. The onion pakora batter is ready to be fried. You can either shallow fry or deep fry.

Frying onion pakoda

8. In hot oil, add spoonfuls of the pakora batter.

9. Depending on the size of the kadai or pan, you can add less or more. Just make sure you don’t overcrowd the onion pakoda while frying.

10. When the pakora is a bit cooked, turn over with a slotted spoon and continue to fry.

11. You will have to turn the pakora a few times for even frying.

12. Fry the onion pakoda, till they look crisp and golden.

13. Remove fried onion pakora with a slotted spoon and drain them on kitchen paper towels for excess oil to be absorbed.

14. In the same oil fry slit green chilies.

15. Sprinkle some salt on the green chilies and mix well.

16. Serve onion pakoda or kanda bhaji with the fried green chillies or coriander chutney or mint chutney or tomato sauce.

Serving onion pakoda

Onion pakoda is a tea time snack and can be served with some chutney or sauce and a few fried & salted green chillies. At my mom’s place they are served with bread or pav (bread rolls). So I am so used to eating these crispy & crunchy onion pakoda with soft bread slices or bread rolls. We sandwich the pakoda between the bread and have them dipping in some spicy coriander chutney or any spicy sauce.

At my in-law’s place, onion pakoda is had with (hold your breath) – Chapati. so they make pakoda for lunch or dinner and not as a snack. Onion pakoda, chapati and some coriander chutney is their favorite combination. In my home, I just serve these plain as an evening snack with some chutney or sauce.

Few more pakoda recipes

Note: This onion pakoda recipe is from the archives (Aug 2009) and has been republished and updated on 14th June 2020.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Classic Onion Pakoda (Punjabi Style)

Onion pakoda are onion fritters made with thinly sliced onions, gram flour or besan batter and some spices. This is a classic Punjabi style onion pakora recipe and one that I make at home as a tea-time snack.

Servings (change the number to scale):4

(1 CUP = 250 ML)

making pakoda batter

  • Slice the onions thinly and take them in a mixing bowl. Also, add chopped green chillies.
  • If you do not have green chillies, then add red chilli powder. You can also add chopped coriander leaves if you want.
  • Add the spices – carom seeds, turmeric powder, asafoetida and salt.
  • Mix everything well. Cover and keep the onion, chillies and spice mixture aside for 15 to 20 minutes.
  • The onions would release water and then you can add water as required in the batter.
  • Add gram flour (besan). If you plan to add baking soda, then add at this step.
  • Add the required amount of water to make medium-thick batter.
  • Stir the whole mixture very well with a spoon or with your hands. The batter is ready to be fried.

making onion pakoda

  • In hot oil, add spoonfuls of the batter.
  • Depending on the size of the kadai or pan, you can add less or more. Just make sure you don’t over crowd the onion pakoda while frying.
  • When the pakora are a bit cooked, turn over with a slotted spoon and continue to fry.
  • You will have to turn them a few times for even frying.
  • Fry them till they look crisp and golden.
  • Remove with a slotted spoon and drain on kitchen paper towels for excess oil to be absorbed.
  • In the same oil fry slit green chilies.
  • Sprinkle some salt on the green chilies and mix well.
  • Serve onion pakoda With the fried green chilies or coriander chutney or tomato sauce.
  • Baking & Air-frying: You can also make baked onion pakoda or air-fry them. But the taste and texture of baked onion pakora will be different than the fried version. For both baked and air-fried onion pakoda, add less amount of water which just about coats the flour mixture on the onion slices. The mixture should look kind of dry and should not have a batter like consistency.
    • for baking: Bake at 180 degrees celsius in a preheated oven till the pakora look crisp and golden. Add 1 to 2 tablespoons oil in the batter. Add less water just enough to coat the mixture on the onion slices.
    • for air-frying: Air-fry at 180 degrees celsius. Preheat air fryer for 10 minutes and then air fry till crisp. In between remove the air fryer pan and shake or turn over each pakoda.
  • Texture:  For a softer pakoda, add some more water. For a crisp pakoda, slice onions thinly and evenly.
  • Scaling: Recipe can be halved or doubled or tripled.
  • Slicing onions: The onions need  to be sliced thinly and not thickly. Thin slices will get cooked faster than thick slices and also give a crispy texture in the pakoda.
  • Baking Soda: You can choose to add baking soda or avoid it completely. We don’t like the soapy taste and flavor of baking soda, so I do not add it in the recipe. Though adding baking soda helps the pakoda to have a soft texture.
  • Adding hot oil in the batter: in the gram flour batter, you can also add 1 or 2 teaspoons of oil. This makes the onion pakoda crisp and it absorbs less oil while frying.
  • Frying temperature: The temperature of the oil has to be correct while frying. The oil should not be too hot or cold. If it is hot, then the outside of the onion pakoda will get fried but the inside will be undercooked. If it is not hot, then the pakoda will absorb oil while frying and will be too oil-laden once fried.
  • Additional ingredients: You can add a variety of herbs and spices in the batter – like crushed coriander seeds, red chilli powder, red chilli flakes, ginger-garlic paste, mint leaves, ground cumin powder, coriander leaves (cilantro).
  • For a gluten-free pakoda: To make a gluten-free pakoda, skip the asafoetida or use wheat-free asafoetida.

 

Nutrition Facts

Classic Onion Pakoda (Punjabi Style)

Amount Per Serving

Calories 132 Calories from Fat 27

% Daily Value*

Fat 3g5%

Sodium 608mg26%

Potassium 274mg8%

Carbohydrates 19g6%

Fiber 4g17%

Sugar 4g4%

Protein 6g12%

Vitamin A 15IU0%

Vitamin C 4.4mg5%

Calcium 23mg2%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

About South Indian Onion Fritters

These onion fritters are crispy, crunchy and made in South Indian style. You can make these crispy fritters for a delicious tea time snack.

The taste and texture of these onion fritters are very different than the Classic Onion Pakoda I have shared above.

Addition of rice flour makes these fritters crispy and crunchy. The addition of curry leaves, coriander leaves and fennel seeds make these fritters very flavorful and also help in digestion.

These are truly crispy and taste too good with coconut chutney. Though you can also serve with tomato chutney, mint chutney or coriander chutney.

They are best served hot and a cup of hot ginger tea or filter coffee also goes very well with them. You can also sandwich them with bread slices or dinner rolls (pav).

How to make Crispy South Indian Onion Fritters

1. Take ½ cup besan (gram flour or chickpea flour) and ¼ cup rice flour in a mixing bowl.

2. Add ½ teaspoon fennel seeds, a pinch of turmeric powder and ¼ teaspoon red chili powder.

3. Next add the sliced onions, 2 tablespoon chopped coriander leaves, 1 teaspoon chopped curry leaves and 1 or 2 green chilies, chopped. also add salt. You can also add some ginger in the recipe. You can even consider adding more onions.

4. Mix well.

5. Sprinkle 3 tablespoon water all over.

6. mix well. Cover and keep aside for 15 to 20 minutes.

7. The onions will release their juices and the batter will become more moist. Then add 1 to 2 tablespoon more water and mix well again. I added 2 tablespoons water. I usually keep the onion fritters batter more moist than what is the norm for this recipe. As I feel some moisture helps in making these fritters not too dense. The batter has to be of thick dropping consistency.

Frying Onion Pakoda

8. Heat oil for deep frying in a kadai or pan. When the oil becomes medium hot, drop spoonfuls of batter in the kadai.

9. Flip each fritter when they become pale golden.

10. While frying you can regulate the flame from low to medium.

11. Continue to fry till the onion fritters are golden and crisp, turning over them as required.

12. Once they are fried to perfection, then remove them with a slotted spoon.

13. Keep the fried onion pakoda on kitchen paper towels so that extra oil is absorbed. Fry in batches this way.

14. Serve these Crispy Onion Fritters hot with tomato chutney or coconut chutney or pudina chutney or tomato ketchup. You can also have them with a cup of tea or coffee. Some people like to stuff them between bread slices and then have them with any green chutney.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Onion Fritters (Crispy South Indian Style)

Crisp and crunchy South Indian style onion fritters made with onions, gram flour, rice flour, herbs and spices.

Cuisine:south indian,tamil nadu

Diet:vegan,vegetarian

Difficulty Level:Easy

Servings (change the number to scale):2 to 3

(1 CUP = 250 ML)

Making Onion Pakoda Batter

  • Take 1/2 cup besan and 1/4 cup rice flour in a mixing bowl.
  • Add onions, spices, herbs and salt, except oil.
  • Then sprinkle 3 tablespoon water all over.
  • Mix well. Cover and keep aside for 15 to 20 minutes.
  • The onions will release their juices and the batter will become more moist. Then add 1 to 2 tablespoon more water and mix well again. I added 2 tablespoons water.
  • I usually keep the batter more moist than what is the norm for this recipe. As I feel some moisture helps in making these fritters not too dense. The batter has to be of a thick dropping consistency.

Frying Onion Pakoda

  • Heat oil for deep frying in a kadai or pan. When the oil becomes medium hot, drop spoonfuls of batter in the kadai.
  • Flip each onion fritter when they become pale golden.
  • Continue to fry till the onion fritters are golden and crisp, turning over them as required.
  • Once they are fried to perfection, then remove them with a slotted spoon.
  • Keep fritters on kitchen paper towels so that extra oil is absorbed. Fry in batches this way.
  • Serve these crisp onion fritters hot with tomato chutney, coconut chutney, mint chutney or tomato ketchup.
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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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