Can I make onion pakoras ahead of time?

Pakoras are best enjoyed fresh and hot. They tend to lose their crispiness as they cool. If you must make them ahead, you can reheat them in an air fryer or a preheated oven at 350°F (175°C) for 5-7 minutes to regain some of the crispness.

Is Onion Pakora healthy?

Onion Pakora is a deep-fried snack, so it is high in calories and fat and should be consumed in moderation. However, the base ingredients like besan (chickpea flour) are a good source of protein and fiber, and onions and spices offer various nutrients.

How many calories are in one serving of Onion Pakora?

One serving of about 5 onion pakoras (approximately 195g) contains around 350-400 calories, primarily from the chickpea flour and the oil absorbed during deep-frying.

What can I serve with Onion Pakora?

Onion Pakoras are traditionally served with mint-coriander chutney, tamarind chutney, or tomato ketchup. They are a classic companion to a hot cup of Masala Chai, especially during rainy weather.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it uses besan (chickpea flour) and rice flour, neither of which contains gluten. However, always ensure your hing (asafoetida) is gluten-free, as some commercial varieties are compounded with wheat flour.

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Onion Pakora

RATING

4.6/5(168)

TASTE SCORE

9/10

Crispy, golden, deep-fried fritters made with thinly sliced onions and a spiced chickpea flour batter. This classic Indian monsoon snack is incredibly addictive and perfect with a hot cup of chai.

PREP

15m

COOK

20m

SERVES

5 PIECES

281 cal

SERVINGS

METHOD · 6 STEPS

Prepare the Onions: Thinly slice the onions into half-moons and place them in a large mixing bowl. Add the salt and mix thoroughly with your hands, separating the onion layers. Let this sit for 10-15 minutes. The salt will draw out moisture from the onions, which is key to a flavorful and crispy pakora.
Create the Batter: To the rested onions, add the besan, rice flour, ajwain (crush it between your palms first to release its aroma), turmeric powder, red chili powder, and hing. Also add the chopped green chilies, grated ginger, and coriander leaves.
Mix the Batter: Mix all the ingredients together thoroughly without adding any water initially. The moisture released by the onions should be sufficient to form a thick, coarse batter that coats the onion slices. If the mixture feels excessively dry, add water 1 tablespoon at a time until it just binds together. The batter should be thick and clumpy, not runny.
Heat the Oil: Pour oil into a kadai or deep pan and heat it over medium-high heat. The ideal temperature is around 350-375°F (175-190°C). To test if the oil is ready, drop a tiny bit of batter into it; it should sizzle and rise to the surface immediately without browning too quickly.
Fry the Pakoras: Carefully drop small, irregular-shaped portions of the onion mixture into the hot oil using your fingers or a spoon. Do not overcrowd the pan; fry in batches of 5-6 pakoras at a time. Fry for 4-5 minutes, turning occasionally, until they are deep golden brown and uniformly crispy.
Drain and Serve: Once cooked, use a slotted spoon to remove the pakoras from the oil. Let them drain on a wire rack or a plate lined with paper towels to remove excess oil. Serve immediately while hot and crispy with mint-coriander chutney, tamarind chutney, or tomato ketchup.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the crispiest pakoras, ensure your onions are sliced very thinly and evenly.
2
The key to a perfect pakora batter is to use minimal water. Rely on the moisture from the onions.
3
Maintain a consistent medium-high oil temperature. If the oil is too hot, the pakoras will burn on the outside while remaining raw inside. If it's not hot enough, they will absorb too much oil and become greasy.
4
For an extra crunch, you can add 1 tablespoon of hot oil from the frying pan into the batter just before you start frying. Mix it in quickly.
5
Crushing the ajwain (carom seeds) between your palms before adding them to the batter enhances their flavor and aroma.
6
Serve pakoras immediately after frying as they lose their crispiness upon cooling.

RECIPE VARIATIONS

Adapt it for your goals.

Ingredient Addition

Add 1/2 cup of finely chopped spinach (palak) or fenugreek leaves (methi) to the batter for Palak or Methi Onion Pakoras.

Flavor Enhancement

Sprinkle a pinch of chaat masala or amchur (dry mango powder) over the hot pakoras right after frying for a tangy kick.

Healthier Option

For a less oily version, you can cook the pakoras in an air fryer. Preheat to 375°F (190°C), spray the basket and pakoras with oil, and air fry for 12-15 minutes, flipping halfway through. Note that the texture will be less crispy than the deep-fried version.

HEALTH BENEFITS

Why this is on our healthy list.

💪

Good Source of Protein

The primary ingredient, besan (chickpea flour), is a great source of plant-based protein, which is essential for muscle repair and overall body function.

🌿

Aids Digestion

Spices like ajwain (carom seeds) and hing (asafoetida) are traditionally used in Indian cooking to help prevent indigestion and bloating, making this snack easier on the stomach.

🌾

Rich in Fiber

Both onions and chickpea flour are good sources of dietary fiber, which supports digestive health and can help in maintaining stable blood sugar levels.

QUESTIONS?

Frequently asked questions

There are a few common reasons: 1) The batter was too thin or had too much water. 2) The oil was not hot enough, causing the pakoras to absorb oil instead of crisping up. 3) The onions were not sliced thinly. 4) You overcrowded the pan, which lowers the oil temperature.

PAIRS WELL WITH

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fusion·5 min·347 cal

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Onion Pakora

For 4 servings

Create the Batter: To the rested onions, add the besan, rice flour, ajwain (crush it between your palms first to release its aroma), turmeric powder, red chili powder, and hing. Also add the chopped green chilies, grated ginger, and coriander leaves.

Heat the Oil: Pour oil into a kadai or deep pan and heat it over medium-high heat. The ideal temperature is around 350-375°F (175-190°C). To test if the oil is ready, drop a tiny bit of batter into it; it should sizzle and rise to the surface immediately without browning too quickly.

Fry the Pakoras: Carefully drop small, irregular-shaped portions of the onion mixture into the hot oil using your fingers or a spoon. Do not overcrowd the pan; fry in batches of 5-6 pakoras at a time. Fry for 4-5 minutes, turning occasionally, until they are deep golden brown and uniformly crispy.

Drain and Serve: Once cooked, use a slotted spoon to remove the pakoras from the oil. Let them drain on a wire rack or a plate lined with paper towels to remove excess oil. Serve immediately while hot and crispy with mint-coriander chutney, tamarind chutney, or tomato ketchup.