Onion Pakoda
Onion Pakoda is an iconic food found on all the streets of Mumbai. In Mumbai, they call it Kanda Bhaji, which means Onion Fritters, Kanda means onion, and Bhaji means fritters. This onion pakora recipe made with only two main ingredients – onion and gram flour is delicious and tempting. The street vendors sell these crispy kanda bhajis at a very reasonable price, which is a very affordable meal, and many people like to enjoy them with pav slider buns.
Loved by everyone during the monsoon season, these onion pakodas or pakoras are tasty and crispy, and you don’t need any sauce or chutney as a dip. I miss the monsoon days in India when the streets of Mumbai filled with rain pouring, and we used to get down to get fresh piping hot onion pakora from a street vendor below our place. It was magical! This hot and crispy onion pakora goes well with a hot piping cup of masala tea and is a perfect evening-time snack.
In North India, the Kanda Bhaji batter is a bit thicker, and the onion pakoras are topped with chaat masala and served with green chutney. In South India, they serve Onion Pakodas with coconut chutney.
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Table of Contents
Recipe Video
Recipe Card
Onion Pakoda (updated)
Equipment
- Pan for frying
Ingredients
- 4 Onion sliced
- 5 – 6 tbsp Gram flour
- 2 Green Chilies chopped
- ½ inch Ginger chopped
- ½ tbsp Red Chilli Powder
- Fresh Coriander
- Salt as per taste
- pinch Baking Soda
- Oil for frying
Instructions
- Take four onions in a mixing bowl. Slice them, and separate the layers.
- Add green chilies, ginger, red chili powder, fresh coriander, salt, 3 tbsp gram flour, and baking soda pinch.
- Mix well and squeeze the onions so they begin to release their moisture.
- Add 2 tbsp gram flour and very little water if required. The mixture should be tight but not very dry. Don't add too much gram flour. Just enough to coat the onions well.
- The mixture is ready for frying.
- Take a frying pot and add oil. The oil should be medium-hot. Take small portions of the batter and gently drop them into the oil.
- Flip occasionally.
- Fry them until golden in color.
- Serve hot with chutney or sauce. Enjoy the bhajia (fritters) with a pav or bun.
Notes
- Add enough gram flour (Besan) to coat the onions well.
- Don’t add too much water. While mixing, squeeze the onions so moisture is released, and gram flour combines well with the onions. Add a little if needed.
- The batter should be tight but not too dry. If the batter is watery or more gram flour (besan) is added, the pakora will not turn crispy.
- Fry on medium heat and not on a very high flame, or the pakora will be crispy from the top but uncooked from the inside.
How to make Onion Pakoda at home Step by Step Photos
- Take four onions in a mixing bowl. Slice them, and separate the layers.
- Add green chilies, ginger, red chili powder, fresh coriander, salt, 3 tbsp gram flour, and baking soda pinch.
- Mix well and squeeze the onions so they begin to release their moisture.
- Add 2 tbsp gram flour and very little water if required. The mixture should be tight and not very dry. Don’t add too much gram flour. Just enough to coat the onions well.
- The mixture is ready for frying.
- Take a frying pot and add oil. The oil should be medium-hot. Take small portions of the batter and gently drop them into the oil.
- Flip occasionally.
- Fry them until golden in color.
- Serve hot with chutney or sauce. Enjoy the bhajia (fritters) with a pav or bun.
Notes
- Add enough gram flour (Besan) to coat the onions well.
- Don’t add too much water. While mixing, squeeze the onions so moisture is released, and gram flour combines well with the onions. Add a little if needed.
- The batter should be tight but not too dry. If the batter is watery or more gram flour (besan) is added, the pakora will not turn crispy.
- Fry on medium heat and not on a very high flame, or the pakora will be crispy from the top but uncooked from the inside.
FAQs
How to make onion pakoda at home?
1. Take some onions, slice them and separate the layers. Add green chilies, ginger, red chili powder, fresh coriander, salt, 3 tbsp gram flour and, a pinch of baking soda. Mix well and squeeze the onions so they begin to release their moisture. Add more gram flour and very little water if required. The mixture should be tight but not very dry. Don’t add too much gram flour. Just enough to coat the onions well. Gently drop small portions of the batter into a medium hot oil and fry them until golden. Serve hot with chutney or sauce. Enjoy with a piping cup of hot tea.
How can I make my pakora less oily?
Prevent pakora’s from absorbing too much oil by adding a pinch of salt to the frying pot. The fritters will stop absorbing oil.
What is a pakora?
Pakora’s are deep-fried fritters made with a batter of gram flour with vegetable of choice (usually potato or onion) flavored with based Indian spices.
Is Kanda Bhaji and Onion Pakora the same?
Yes, The kanda bhaji and onion pakora are the same. In Mumbai or all over Maharashtra, they call it Kanda Bhaji, which means Onion Pakora, Kanda means onion, and Bhaji means fritters. This onion pakora recipe made with only two main ingredients – onion and gram flour is delicious and tempting.
Conclusion
In this onion pakoda recipe, we have shared how to make street-style crispy, delicious onion pakoda or onion pakora with just a few ingredients available at home. These onion fritters go well with a bun or a pav accompaniment with green chutney, sauce, and of course, not to forget fried green chilies and piping hot tea. Enjoy them with evening tea, a side dish with any meal, for a lazy Sunday brunch, or a light dinner. Please try and let us know your views in the comment section below. Your feedback gives us a positive energy to improve and share new, easy, and quick recipes with you.