Onion pakora, pyaz pakora, or onion fritters are a delicious Indian appetizer made by slicing onions and coating them with a spicy chickpea flour batter, deep-frying them until they're crispy. They’re the perfect Indian snacks!
Onion pakoda or pakora is the perfect crispy, crunchy snack that goes beautifully with some kadak chai! It’s commonly enjoyed when it’s raining outside with a cup of tea, and is also served as part of a Ramadan iftar menu. And, of course, with so many varieties of pakoras possible, one can never get bored.
❤️ WHY YOU’LL LOVE THIS RECIPE
- Easy to make: This onion pakora recipe is incredibly straightforward, with simple steps that anyone, regardless of their cooking expertise, can follow. The ingredients are basic and easy to find.
- Delicious: The combination of onions, spices, and gram flour makes for a mouthwatering dish. The crispy texture of the pakoras is a perfect contrast to the tender, flavorful onions.
- Authentic: This recipe stays true to the traditional Indian method of making onion pakoras. The use of gram flour, along with a distinctive blend of spices, gives these pakoras an authentic taste.
- Versatile: This recipe is incredibly versatile. You can adjust the spiciness, add different seasonings, or even throw in some other vegetables to make it your own.
- Comfort food: These onion pakoras are the ultimate comfort food, perfect for a cozy night or a rainy day. They are deeply satisfying and reminiscent of home.
More details about the ingredients and measurements are in the recipe card below!
- Red Onion: This will add a deliciously pungent flavor to your pakoras. Slicing them thinly is important for the texture of your fritters.
- Gram Flour: Also known as besan, this is the main ingredient of your batter. It will give your pakoras a nutty flavor and crispy texture.
- Rice Flour: Aiding in the crispiness of the pakoras, rice flour is the secret ingredient that will take your fritters to the next level.
- Green Chilies: Finely chopped, these will add a spicy kick to your pakoras. Deseed them if you prefer less heat.
🔪 HOW TO MAKE ONION PAKORA
Begin by preparing the onions. In a large bowl, add the onion and salt. Keep rubbing the onion with salt until the onion releases its water.
Add flavorings by including the chopped green chilies and spices to the bowl with onions. Mix the ingredients well.
Next, make the batter by adding gram flour and rice flour into the bowl. Mix the batter thoroughly and then set it aside for 10 to 15 minutes.
It’s time to fry the pakoras. In a frying pan, add enough oil to deep fry the pakoras. To test if the oil is ready for frying, keep the heat to medium and after three minutes, add a small amount of the pakora batter into the oil. If the oil bubbles quickly, the oil is too hot.
Once the oil is ready, take around a tablespoon and a half of the pakora batter and drop it into the oil. Do not overcrowd the pan.
The batter may stick to the bottom for a second or two, but you will be able to easily move it. Keep flipping and moving the pakora in the pan until it is golden and crispy.
Finally, remove the pakora from the heat and place it on a kitchen towel to absorb the extra oil. Fry the rest of the batter in batches, then serve your onion pakoras with your favorite chutney or dip. Ketchup is also a popular choice.
👩🏽🍳 PRO TIPS
- Make the onions release their water: In a large bowl, rub the thinly sliced onions with salt until they release their water. This will prevent the need to add water to the dough and result in a more flavorful and crispy pakora.
- Customize the spice level: If you prefer your pakoras less spicy, deseed the green chilies before finely chopping them. This will allow you to control the heat of your pakoras while still enjoying the flavor of the chilies.
- Guarantee crispy pakoras: Test the oil's readiness for frying by dropping a small amount of pakora dough into it. The dough should sizzle and turn brown quickly, but not immediately. This will help you avoid frying in oil that is either too hot or too cold, which can result in soggy pakoras.
- Enhance the flavor: If you feel that the pakora dough is too dry, you can add a few drops of water to moisten it. Additionally, you can add more Indian spices to the dough to intensify the flavor of your pakoras.
- Keep your pakoras crispy: Rice flour is the secret ingredient that will help your pakoras stay crispy for a longer time. Make sure not to skip it in the recipe for that satisfying crunch, even if you're making other variations.
- Potato (Aloo Pakora): For a classic variation, add thinly sliced potatoes to the pakora along with the onions. The starchy texture of the potatoes pairs perfectly with the crispy, spicy batter, giving your pakoras an extra satisfying bite.
- Cauliflower (Gobi Pakora): Try cauliflower pakoras for a unique twist thoroughly enjoyed in India. The robust, slightly nutty flavor of the cauliflower pairs beautifully with the spicy pakora batter.
- Extra Spices: If you're a fan of intense flavors, consider adding more Indian spices to the dough. The additional spices will give your onion pakoras an extra kick and make them even more irresistible.
- Fresh Herbs: For a refreshing twist, add some fresh herbs like cilantro to the pakora batter. The herbs will not only add a refreshing flavor but also a pleasant green color to the pakoras.
🍽️ HOW TO SERVE
- For a classic Indian snack, serve your crispy onion pakoras with a side of mint chutney. The cool, refreshing taste of the chutney perfectly balances the spicy kick of the pakoras.
- Looking for a tea-time treat? Pair your onion pakoras with a hot cup of kadak chai. The bold flavors of the tea, with a hint of spices, complement the taste of the pakoras and create a satisfying snack.
- You can make a platter of different Indian snacks like samosas and serve them with your onion pakoras. This is a great way to create a variety of flavors and textures for your guests to enjoy.
- If you're in the mood for a quick and easy snack, simply dip your onion pakoras in some ketchup. The tangy sweetness of the ketchup is a perfect match for the spicy pakoras.
💬 FREQUENTLY ASKED QUESTIONS
The key to making your pakoras stay crispy for a long time is to remove as much moisture as possible from the onions. Rub the sliced onions with salt until they release their water, and then, fry the pakoras in oil that is at the right temperature. Adding rice flour to the batter can also help the pakoras stay crispy for a longer time.
If your pakoras are not crispy, it is likely that there is still moisture in the onion. Make sure that the onions release their water when you rub them with salt, as this will prevent the pakoras from becoming soggy. Additionally, fry the pakoras in oil that is at the right temperature – it should sizzle when you drop the batter in, but not be too hot.
- Refrigerate: Once your onion pakoras have cooled down, store them in an airtight container. They will stay fresh in the refrigerator for up to 3 days.
- Reheat Instructions: To reheat your pakoras and restore that crispy texture, use the oven or toaster oven. Preheat to 350°F, place the pakoras on a baking sheet, and heat for about 10 minutes or until they’re heated through and crispy again.
- Freeze: Unfortunately, pakoras don’t freeze well due to their high moisture content. The frozen and thawed pakoras tend to become soggy and lose their delicious crispy texture. It’s best to enjoy them fresh or store them in the refrigerator.
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⭐ PLEASE RATE AND REVIEW
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- 4 medium size red onion thinly sliced
- 3 tablespoon gram flour
- 1 tablespoon rice flour
- 2 green chilies finely chopped for less heat deseed
- ¼ teaspoon salt
- ½ teaspoon turmeric powder
- ½ tablespoon curry powder
- ½ teaspoon coriander powder
- ¼ teaspoon cumin powder
- ¼ teaspoon red chili powder
- Enough oil for deep frying
- In a large bowl, add the onion and salt. Keep rubbing the onion with salt until the onion releases its water.
- Add the chopped green chilies and spices and mix well.
- Now, add the gram flour and rice flour and mix well. Keep aside for 10 to 15 minutes.
- In a frying pan, add enough oil to deep fry the pakora. To test if the oil is ready for frying, after pouring the oil in the frying pan keep the heat to medium and after three minutes, add a small amount from the pakora dough into the oil, if it sizzles quickly and turn brown fast, the oil is too hot, if it sinks for a few seconds and do not sizzle the oil is still cold.
- Take around a tablespoon and half from the pakora dough and drop it in the oil. Do not crowd the pan.
- Depending on the frying pan you are using, it might stick to the bottom for a second or two but you will be able to easily move it.
- Flip the pakora after 30 seconds from placing it in the oil. Keep flipping and moving the pakora in the pan, until golden and crispy.
- Remove from heat and place on a kitchen towel to absorb extra oil.
- Fry the pakora in batches, then serve with your favorite chutney or dip, you can also serve it with ketchup.
- Rice flour helps the pakora stay crispy for longer, please do not skip it.
- You can add more Indian spices to the dough, and if the dough gots dry add a few drops of water.
- Do not fry in too hot or cold oil, the pakora will take some time to get crispy and golden.
- The first step of rubbing the onion with salt is essential since it will help enough water to come out of the onion preventing adding water to the dough and will result in flavorful pakora.