Crispy Onion Pakora (Onion Bhaji)
Light, lacy onion fritters spiced with chilli, coriander and ajwain — perfect with chai or as a party snack. Crunchy outside, sweet-savoury onion ribbons inside.
Onion pakoras — the unofficial national snack of rainy afternoons and a brilliant party nibble. Thin onion ribbons bound in spiced besan and deep-fried until lacy and crunchy. Simple to make, dangerously moreish.
Make them when you want something quick and punchy to serve with tea, or as an easy starter. The trick is in the batter: keep it just wet enough to cling and let the oil do the rest of the work.
Ingredients
- 400 g red onions — thinly sliced (about 3 medium)
- 140 g gram flour (besan) — about 1 cup, lightly packed
- 15 g rice flour — about 2 tbsp — optional, for extra crispness
- 2 pcs green chillies — finely chopped (reduce for less heat)
- 15 g fresh coriander — about 3 tbsp, chopped
- 5 ml ajwain (carom) or cumin seeds — ajwain gives classic flavour; use cumin if preferred
- 5 ml red chilli powder
- 5 ml turmeric powder
- 5 ml salt — or to taste
- 0 ml baking powder — gives a light lift; optional
- 30 ml water — approx. 2 tbsp — add a little at a time to bind
- 15 ml lemon juice — optional, brightens flavour
- 800 ml vegetable oil (for deep frying) — enough for 5–6 cm depth in pan
Equipment
- deep saucepan or kadai
- deep-fry thermometer (helpful)
- slotted spoon or spider
- mixing bowl
- wire rack
Instructions
Thinly slice the onions into 2–3 mm ribbons. Place in a large mixing bowl and sprinkle over the salt. Use your hands to toss and break the rings apart so they separate.
Leave the salted onions to rest for 8–10 minutes (they'll soften and release liquid). After resting, give them another quick toss — do not squeeze dry unless you want denser fritters.
In a separate bowl combine besan, rice flour (if using), ajwain (or cumin), red chilli powder, turmeric, baking powder and the chopped green chillies.
Add the dry mixture to the bowl of onions. Sprinkle in the chopped coriander and lemon juice. Dribble in 1 tbsp (15 ml) water, then toss everything with your hands until the onions are evenly coated in a thick, scraggly batter. Add the remaining water only if needed — the mixture should not be wet-runny.
Heat the oil in a deep saucepan or kadai to 170–180°C (340–355°F). If you don't have a thermometer, drop a tiny pinch of batter into the oil — it should sizzle and come up slowly, not burn instantly.
Using two spoons or your fingers (wet to stop sticking), drop walnut-sized mounds of the onion-batter into the oil, careful not to overcrowd the pan. Fry in batches.
Fry each batch for 3–4 minutes, turning occasionally, until deep golden and crisp. Adjust heat as required so they colour evenly.
Use a slotted spoon to lift pakoras onto a rack or paper towel to drain. Serve immediately with mint-coriander chutney or tamarind chutney and lemon wedges.
Tips
- Don't overmix the batter once water is added; rough, ragged clumps of onion give the best texture.
- If your pakoras are coming out doughy, raise the heat slightly and make sure you aren't overcrowding the pan.
- Make-ahead: mix the sliced onions with salt and spices up to 6 hours in advance and refrigerate; add besan and fry just before serving.
- For extra crispness, swap 1–2 tbsp besan for rice flour (keeps the fritters lighter and snappier).
- If you don't have a thermometer, test oil with a small breadcrumb — it should take ~10–15 seconds to sizzle up slowly.
Substitutions
rice flour → cornflour (same quantity)
Stays closebesan (gram flour) → half plain (all-purpose) flour + half rice flour (use slightly less AP flour; 1 cup total)
Noticeably differentgreen chillies → 1 tsp chilli flakes or 1/2 tsp cayenne
Stays closedeep-frying oil → light olive oil or sunflower oil
Stays close
Nutrition
Per serving · estimated
- 320
- Calories
- 9 g
- Protein
- 29 g
- Carbs
- 18 g
- Fat
- 3 g
- Fibre
- 5 g
- Sugar
- 500 mg
- Sodium
FAQ
Can I bake these instead of deep-frying?
You can shallow-bake or air-fry for a lower-fat option but they won't be as lacy-crisp. For an oven method, press small mounds on a baking tray, spray with oil and bake at 220°C for 12–15 minutes, turning once.
Why are my pakoras soggy inside?
Usually because the oil is too cool or the batter was too wet. Increase oil temperature slightly and reduce water in the batter; fry in smaller batches so oil temperature recovers.
Can I make the batter ahead?
You can prep the sliced onions and dry mix ahead, but combine besan and water only just before frying. If mixed too long before frying the besan can absorb too much moisture and become heavy.
How do I keep pakoras crisp while serving a crowd?
Fry in small batches and keep finished pakoras on a wire rack in a low oven (100°C) in a single layer; avoid stacking which traps steam.
Community Photos
No photos yet
Be the first to share your creation!