Onion pakoda or kanda bhaji is a classic Indian snack recipe made with gram flour and onion. It’s a quick Indian recipe and can be easily prepared in about 15-20 minutes.
These pakodas can be served as a starter along with various kinds of sauces or chutneys. Moreover, it’s a great recipe for monsoon, especially when it is served along with hot ginger tea/chai. (Step-by-Step-Recipe)
About Onion Pakoda Recipe:
Onion pakoda is a popular Indian snack that people of all ages enjoy. This dish is made with onions, chickpea flour, and spices, and it can be enjoyed both as a snack or as part of a meal. And it is often accompanied by chutney or ketchup.
The spicy and deep-fried outer layer of the pakoda is just the right combination with the crunch of onions on the inside.
They are popular street food in the Indian subcontinent, especially in the region of Bihar, Uttar Pradesh, and Madhya Pradesh.
These pakoras are also ideal for tea parties, get-together snacks, monsoon snacks, game or movie nights, and tea parties. Do try my recipe and I am sure your Onion Pakoda too would turn out crispy and crunchy. Let Me know how you like it by commenting here.
Why Should you Make this Recipe?
If you are planning a party and want to prepare something spicy and yet crispy then you should definitely try this onion pakoda. You can even prepare them at the last minute and they turn out to be really good. Apart from this these onion pakoda’s are
- Very easy to prepare and take very less time
- Great recipe when you’re hungry and want something tasty and instant
- Require very basic ingredients
- Can be enjoyed by people of all ages
- Great way to start your meal or can be enjoyed as a snack.
Pro Tips to Make Perfect Onion Pakoda:
If you want to make the perfect onion pakoda at home, there are a few things to keep in mind.
- Be sure to use fresh onions that have been very thinly sliced. If the onions are too thick, they will not cook evenly and will end up being mushy.
- The chickpea flour should be sifted before adding it to the other ingredients to get the perfect result every time you make onion pakoda
- Be sure to fry the pakodas over medium heat so that they cook evenly and do not burn.
- And if you make the mixture and let it stay for a couple of hours before making the pakodas, your pakodas will be crisp, fluffy, and soft.
Looking for some More Snack Recipes?
Basic Ingredients used to make Onion Pakoda Recipe:
Onion: The onion is the main ingredient in this dish and is what gives it its name.
Besan/ chickpea flour: A high-quality gram flour should be used. Before using it in a dish, always test the gram flour since if it’s been sitting for too long, the flavor will become bitter.
Rice Flour: I always add rice flour to onion pakoda, this is what I have been seeing my Mom doing it. It actually brings crispiness to the recipe.
Ajwain: I love the flavor of ajwain, so I like adding it to my pakora’s. You can skip it if you don’t want.
Mustard Oil: I always prefer frying pakoda in mustard oil, because it brings a nice flavor.
Others: Apart from the above, this recipe requires turmeric, green chili, coriander leaves, and salt to taste.
Onion Pakoda
Ingredients
- 6 nos Onion
- 4-5 Green Chillies
- 1 cup Besan Gram flour
- 1 tbsp Rice Flour
- 1/2 tsp Carom Seeds
- 1/4 tsp Turmeric Powder
- 2 tbsp Coriander Leaves finely chopped
- Salt to taste
- Mustard Oil for frying
Instructions
- Cut the Onions into thin slices. Set aside.
- In a bowl add the gram flour ajwain, turmeric powder, green chilli, onion, salt and coriander leaves.
- Now add water and make a semi-solid past). The dough should not be too thick or too loose.
- Now put the onion into the flour. Mix it well (make sure there are no lumps).
- Heat oil in a pan. Take small picks of the mixture (the onions dipped in the flour) and drop them into the oil and deep fry.
- When you pick, you should use all five fingers to ensure that the quantity picked is enough and sufficient.
- Fry till golden brown turning it in between on a medium flame. When it turns golden brown remove it from the oil.
- Serve hot along with ketchup or with chutney of your choice.
Nutrition
My Recommended Product:
To make any fried items it is highly recommended that you use Iron kadai. So here I have listed a product that I am using now. So in case you are looking for an Iron kadai, you might want to check this out. You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
- Solimo Cast Iron Kadhai is best for boiling, deep-frying vegetables and cooking curries, etc
- Dimensions:- Length: 320 mm (32 cm); Breadth: 265 mm (26.5 cm); Height: 90 mm (9 cm)
- Heavy duty cast iron for optimal heat retention and even heating
- With proper seasoning, the kadhai gets better with every use for cooking To clean the kadhai, wash by hand only; not dishwasher safe
- Use heat-resistant silicone, plastic or wooden spatula/spoon only. Avoid metal spoon/spat
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
Frequently Asked Question:
Why my pakoda is not crispy?
Always fry pakodas over medium heat to ensure that the onion is well cooked and come out crispier. Check that the oil is hot enough; otherwise, the pakodas will absorb more oil, which will result in more fat. However, if it is too hot, pakodas may not fully cook inside even though they will turn dark brown on the exterior.
Why are my pakoras so oily?
Add some salt to the oil before frying the pakodas. This will help absorb less oil in the pakodas.
Why my pakoras are hard?
Keep the oil very warm. The batter will thin out if it is allowed to sit, and the pakoras will come out flat and crunchy.
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