Onion Pakoda is a famous street food from India. These bhajiyas are crispy and crunchy onions mixed in chickpea flour and spices.
These fritters are known by many dierent names. Some call it Kekda Bhaji as it resembles a crab, some call it Kanda Bhaji which literally means onion fritters and some call it Onion Pakoda. This is one of the many famous street foods of Bombay. It’s like a quick on the-go snack for us Indians. On the way back from work, a pit stop to one of these food stalls on the street is a common thing that many of us do.
I remember, my dad would get for us freshly made kanda bhaji on most evenings and we would sit and enjoy this together. Also during the monsoon season, this is one of the most made dish in Indian homes. Rains, chai and bhaji is like the world’s best combo ever! Even today when it rains heavily here in the US, we crave for a hot plate of onion pakodas and wish someone would make and serve us! 
But then reality hits and I realize that no one will come and make it, I will have to do it myself! Sigh! See the thing is, these fritters are best enjoyed when someone else makes it for you!
My college friend visited us along with her family this Thanksgiving. Her daughter had a great time visiting the magical land of Disney and we had a great time reminiscing our college days. We played board games, went midnight shopping, restaurant hopping and of course did lots of cooking. She insisted that she wanted to prepare something for us and on KR’s request, decided to make Indian Vada Pav. While we were going about with the prep, it began to rain and our eyes lit up immediately. We both had the same thought – Kanda Bhaji! KR was in for a double treat and he was not complaining!
My friend told me to let her do it and I was tempted to see her style of cooking so I obliged. Her way of making kekda bhaji was dierent to mine and boy I was glad for that! I captured all the process shots and then when I was photographing the nal result, her daughter was watching me. That is when I thought of including her in the pictures and asked her to be my hand model. She graciously agreed and I loved the results.
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Crispy Onion Pakoda
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Crispy fried onion fritters, perfect as a snack or side. A simple recipe with big flavor!
Ingredients
- 3 onions
- 1-2 tbsp ajwain/carom seeds
- 1/4 cups (60 ml) chopped cilantro
- 1 cups (237 ml) chickpea flour/besan
- 3-4 tbsp semolina/rawa
- 1 tbsp chilly powder
- 1/2 tbsp turmeric powder
- salt
- oil
Instructions
- Slice onions and transfer them to a mixing bowl. Add ajwain seeds/carom seeds and chopped cilantro. Then add besan/chickpea flour, semolina, chili powder, turmeric powder, and salt.
- Adding water little by little, mix well until the batter is not too thin.
- Heat oil for frying. Once hot, add spoonfuls of the batter and fry until golden brown. Remove and place on a paper towel to absorb excess oil.
- Serve the onion pakodas immediately with green chutney, meetha chutney, or ketchup.
- To make cabbage bhajiyas, use shredded cabbage instead of sliced onions, following the same steps.
Notes
- For extra crispy pakoras, let the batter rest for 15-20 minutes after mixing to allow the flour to fully hydrate.
- If your batter is too thick, add a splash of water or a tablespoon of yogurt to thin it out to desired consistency.
- Store leftover pakoras in an airtight container at room temperature for up to 1 day, or freeze for longer storage (reheat gently in a pan or air fryer).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 200
- Sugar: 2
- Sodium: 200
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 5
Frequently Asked Questions
What type of chickpea flour should I use for the Onion Pakoda?
You should use besan, which is the traditional chickpea flour used in Indian cooking, to achieve the right texture and flavor in your pakodas.
How can I ensure my Onion Pakoda turns out crispy?
Make sure to slice the onions thinly and mix them well with the chickpea flour and spices; also, fry them in hot oil to achieve that crispy texture.
What spices are essential for making Onion Pakoda?
Essential spices include cumin seeds, turmeric, and red chili powder, which add flavor and warmth to the pakodas.
Wow I’m from India i love these Pakoda I recommend you to try other recipes like pav baji, cheese Pakoda and many more its very tasty