Deep-Fried and Perfect: Active Cooking Goes in Search of Onion Pakodas

Onion Pakoda is a deep-fried, batter-coated snack that is made using gram flour (besan), onion slices, and spices. The batter for the onion pakoda is different from the one needed to make the potato bajji, or the banana chilli bajji.


Onions – 3, finely sliced
Gram flour – 1/2 cup
Rice flour – 1/4 cup
Green chilies – 4
Curry leaves
Red chili powder
Cooking soda
Oil for deep frying


  • First, take a large bowl and mix the gram flour, rice flour, red chili powder, salt and cooking soda together nicely.
  • Add the finely sliced onions to the dry mixture and combine well.
  • Now, slowly and bit by bit, pour in water and combine the mixture well. The onion slices must be nicely coated with the flour batter. Add the water carefully and decide the amount of it based on the amount of flour in the bowl.
  • Heat oil in a frying pan.
  • Once the oil is hot, scoop out small portions of the batter-covered onion slices and carefully drop 3-4 fritters into the pan.
  • Deep-fry the fritters until they turn golden brown. Keep the flame on medium.
  • Once crisp and golden brown in colour, strain them out and place them on a plate.
  • Repeat the process with the whole lot. Fry the fritters in batches of 3-4 to cook them well.
  • Serve hot with chutney, tomato sauce, or enjoy them plain with cups of tea or coffee!

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