Crispy Onion Pakoda
Recipe Type: Side
Prep Time: 
Cook Time: 
Total Time: 
  • 3 onions
  • 1-2 tbsp ajwain/carom seeds
  • ¼ cup chopped cilantro
  • 1 cup chickpea flour/besan use as needed
  • 3-4 tbsp semolina/rawa
  • 1 tbsp chilly powder
  • ½ tbsp turmeric powder
  • salt as required
  • oil for frying
  1. Slice onions and transfer them to a mixing bowl. Add ajwain seeds/carom seeds and chopped cilantro to it. Then add besan/chickpea flour, semolina, chilly powder, turmeric powder and salt.
  2. Adding water little by little, give it all a good mix. It should not be too thin. Refer the pic to know the consistency.
  3. Heat oil to fry. Once its hot enough, add spoonfuls of the batter and fry till they turn golden. Take them out onto a paper towel to soak off the excess oil.
  4. These onion pakodas are best enjoyed hot! Serve them immediately with some green chutney/meetha chutney/ketchup! If you are like me, you will gobble it up as is. I heard from another friend that they use caramelized onions in the recipe to give it more flavor. I plan to try that the next time.
  5. You can also follow the exact same steps to make cabbage bhajiyas instead of onions. Just use shredded cabbage instead of sliced onions.
Recipe by Honest Cooking by Mercato Fabbrica at