Onion Pakoda | Onion Fritters | Kanda Bhaji

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Onion Pakoda is a popular, quick, and easy-to-make Indian fritter, crispy on the outside and soft inside, packed with flavor. These bite-sized onion bhajis are perfect as a snack with a hot cup of tea or coffee, or as an appetizer for cocktail, mocktail parties, Super Bowl, and game nights.

Check out our most loved banana fritters, street-style mirchi bajji, and party favorite onion rings.

Crispy onion fritters

Pakora made with thinly sliced onions, besan (chickpea flour or gram flour), green chillies, and fresh herbs is impossible to resist. Onion pakoras are popular among the pakoda varieties and Indian tea-time snacks along with samosa, kachori, and puffs. These are keto, dairy-free, vegan, and gluten-free. Most loved with a cup of tea, coffee, or during the monsoon season.

Onion Fritters are also known as onion pakoda, pyaaz pakora, pyaj ke pakode, piyava bajo, neerulli baje, kanda bhaji, khekda bhaji, bhajiya, etc. in different Indian languages. Even though there are regional variations, the core ingredients remain the same: onion and besan, with green chillies, deep-fried in oil.

Crispy Onion Pakora, Onion Fritters, Street Style Onion Bhaji, Evening snack, and party appetizer.

Ingredients

Besan: gram flour or chickpea flour for traditional, authentic pakoda.

Onions: moderate; thinly sliced for crispy pakoras.

Green chillies: For heat.

Coriander leaves, or herbs like mint (pudina), parsley, add freshness.

Check out the recipe card for the full list of ingredients.

Dough for onion pakora

Making of the dough for onion pakoda (pakora or fritters).

In a bowl, add onions, green chillies, coriander leaves, turmeric powder, besan, salt, and mix. Now add a splash of water, 1 to 2 tablespoons each time, and mix until you get a moist dough. (Tip: I added an extra 2 tablespoon of flour to my dough. Based on the onion's moisture and the water you have added, adjust the flour. The dough should be moist but not too dry or wet.)

Frying crispy pakodas

frying crispy onion pakoras (pakoda, bhaji, fritters).

Heat oil in a pan for frying on medium flame. To check if the oil is hot, drop a small piece of dough and see if it comes up immediately. This means oil is ready for frying.
Take a small portion of the dough and drop it in the oil.
After 30 seconds to a minute, flip it. Stir it occasionally to ensure even frying.
Fry until it becomes crisp and golden brown on all sides.
Remove with a slotted spoon to kitchen tissue or a colander so that it absorbs any excess oil.
Serve hot with a cup of coffee or tea and enjoy.

Onion Fritters - Street style pakoras (pakoda, bhajji) - evening tea time snack, party finger food.

Tips and variations

I have kept the pakora recipe very basic and simple. You can adjust the spices to your taste.
Some ingredients, such as grated ginger, mint leaves, red chile powder, and cumin seeds, can be added for flavour.
For South Indian Onion bhaji, add pepper powder, a pinch of hing, and chopped curry leaves, and serve with coconut chutney.
For Maharastrian-style kanda bhaji, add coriander powder and serve with classic dry garlic chutney.
For Vegetable Onion Pakoda, add grated carrots, cabbage, or spinach to the batter.
Pakora tastes the best when fried and served fresh. Any leftovers can be stored in the refrigerator for 1-2 days. Reheat in oven, air fryer, or skillet for crispiness.
Love bhindi (lady's finger or okra)? Just substitute onion with okra to make pakoras.
The mixture should be semi-dry. Too dry will make it break in oil, and too wet will absorb more oil. So, splash water into the batter and mix it.
Onions should not be sliced too thick or too thin. Moderately thin gives the best results.
For any pakoras, see that the oil is always on a medium flame. A high flame will quickly brown it, leaving it uncooked inside. Low fame will make it soggy.

Street style evening snack with coffee or tea, party appetizer - crispy onion pakoras (fritters).

Serving suggestions

Onion pakoda tastes the best with green coconut chutney, mint chutney, tamarind chutney, or simply tomato ketchup and a hot cup of Indian chai or filter coffee.
You can serve it as finger food or a bite-sized snack for cocktail and mocktail parties, Super Bowl and game nights, or evening birthday parties.

Recipe FAQS

Why are my onion pakodas soggy?

Pakods turn soggy if your batter has too much water or if you fry them at a low temperature.

Can I make onion pakoda without besan?

Besan (chickpea flour or gram flour) is the core ingredient that gives pakora its authentic flavour. But if unavailable, use rice flour, corn flour, or all-purpose flour (maida). The flavour will be very different.

What makes pakoras crispy?

The key to getting crispy pakoras is not to add too much water while making the mix. If the mixture becomes too wet, adjust by adding chickpea flour, rice flour, or corn flour.
Always fry on medium flame and keep flipping occasionally.
Do not overcrowd the pan.
Another commonly used tip is to pour 1 tablespoon of hot oil into the dough and mix for crispy pakoras.

More pakoda or fritters

Recipe card