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.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Snack
Cuisine: Indian
Keyword: how to make onion pakoda, Kanda Bhaji, onion fritters, Onion Pakoda, onion pakora
Servings: 4servings
Equipment
Pan for frying
Ingredients
4Onion sliced
5 - 6tbsp Gram flour
2Green Chilieschopped
½inchGinger chopped
½tbsp 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.