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ONION PAKODA

Introduction

Onion Pakoda is a popular Indian tea-time snack made with thinly sliced onions coated in a spiced gram flour batter and deep-fried until golden and crispy. Known for its crunchy texture and bold flavors, this street-style favorite is especially enjoyed during rainy days and festive gatherings across India.

INGREDIENTS

  • 150 gms onions
  • 200 gms Gram flour
  • 100 gms Rice flour
  • 15 gms Turmeric powder
  • 10 gms Red chilli powder
  • 5 gms Hing powder
  • 12 gms Salt
  • 5 gms baking salt/ Eno Salt

METHOD

  1. In a mixing bowl, add gram flour, rice flour, red chilli powder, salt, and hing and mix well. Add water little by little and make it to a thick batter like idli batter
  2. Slice the onions into roundels. Mix the chopped green chillies, coriander leaves and lemon juice and chat masala mix well.
  3. Heat oil in a pan, When the oil is hot enough, take one onion slice and dip it in the bajji batter and coat it nicely and then gently drop it in the hot oil.
  4. Fry the bajji in medium flame till it becomes golden brown and becomes crispy too. Remove the fried bajji and place it on blotting paper.
  5. Repeat the same for all pakodas and serve with green chutney.
  6. Alternatively, slice the onions thin. Mix it with besan flour, and all the powders and sprinkle water gently to form a rough dough consistency.
  7. Take a handful of the onion mixture and sprinkle them into the hot oil and fry them till it turns golden in colour and crisp.
  8. Chef Tips
  9. Slice onions thin and evenly for a perfect crisp texture.
  10. Add just enough water—the onions should release moisture naturally to bind the batter.
  11. Mix in spices like ajwain (carom seeds) and green chilies for enhanced flavor.
  12. Fry in medium-hot oil to ensure even cooking without burning.
  13. Do not overcrowd the pan; fry in small batches for maximum crispiness.
  14. Serving Suggestions
  15. Serve hot with mint chutney or tamarind chutney.
  16. Pair with a cup of masala chai for the perfect evening snack.
  17. Sprinkle a little chaat masala on top for extra zing.
  18. Enjoy as a side dish with meals or as a quick appetizer during gatherings.

chef of the day

Ms. ANILA CK (BCTCA 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected her as the Chef of the Day.

Join IIHMCA

Discover the art of preparing classic snacks like Onion Pakoda and explore a world of culinary excellence at IIHMCA. With expert guidance, modern facilities, and practical training, you can transform your passion for cooking into a successful career.