Onion Pakoda | Onion Fritters | Kanda Bhaji

5 from 2 votes

Onion Pakoda | Onion Fritters | Kanda Bhaji

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.

Prep Time10

Cook Time15

Course: Appetizer, Snack

Cuisine: Indian

Diet: Gluten Free, Vegan

Servings:

Calories: 148kcal

Author: Kushi

Equipment

Ingredients

2 Onions thinly sliced
2 to 3 Green chillies finely chopped
2 tablespoon Coriander leaves chopped or cilantro, parsley, mint
1 cup Besan chickpea flour, + 2 tbsp
½ teaspoon Turmeric powder
½ teaspoon Salt adjust to taste
Oil for frying

Instructions

Dough for onion pakora

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 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.)
2 Onions, 2 to 3 Green chillies, 2 tablespoon Coriander leaves, 1 cup Besan, ½ teaspoon Turmeric powder, ½ teaspoon Salt

Frying crispy pakodas

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.
Oil 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.

Video

Notes

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.

Nutrition