Who knew that these dainty purple beauties could pack such a punch? They are as sharp and delicious in taste as their bulbs and their stalks. Made into Pakoras, they tasted outta sight!!! After all the traditional Indian snack, pakoras does require a ton of onions – this was a novelty and a runaway hit with the folks at home – do try if you have a blossoming onion plant growing in your backyard.
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Onion Blossom Fritters
- Total Time: 20 minutes
- Yield: 4-6 servings 1x
Description
These onion blossom pakoras are a unique twist on the traditional Indian snack, featuring sharp and delicious flavors from fresh onion blossoms fried to crispy perfection.
Ingredients
- About 20 onion blossoms
- 1/4 cup (30 g) besan flour (chickpea flour)
- 1/4 cup (35 g) rice flour
- A pinch of asafetida
- 1-2 tsp sambar powder or 2 ground dry red chilies (cayenne)
- Salt, to taste
- Oil, for frying
Instructions
- Wash the onion blossoms thoroughly and dab them dry with a towel, or wash them beforehand and allow them to dry naturally.
- In a mixing bowl, combine besan flour, rice flour, asafetida, sambar powder (or ground red chilies), and salt. Mix well to form a smooth batter.
- Heat oil in a deep frying pan over medium heat until it reaches 350°F (175°C).
- Dip each onion blossom into the batter, ensuring it is fully coated.
- Carefully place the coated blossoms into the hot oil. Fry in batches to avoid overcrowding the pan.
- Fry the pakoras for about 3-4 minutes or until they are golden brown and crispy.
- Remove the pakoras from the oil and drain excess oil on paper towels.
- Serve hot with your choice of chutney or dipping sauce.
Notes
- Ensure the blossoms are dry before dipping in batter to avoid splattering.
- Serve immediately for the best texture.
- You can substitute sambar powder with ground red chilies if unavailable.
- Store leftovers in an airtight container and reheat in an oven to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1
- Sodium: 150
- Fat: 9
- Carbohydrates: 15
- Fiber: 2
- Protein: 3
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Indian Lamb and Chickpea Fritters
- Crispy Paneer Pakoda Fritters
- Pakoras – Broccoli Fritter Sticks
- Dijon Mustard Chickpea Fritters
Frequently Asked Questions
What exactly are onion blossoms, and where do I find them?
Onion blossoms are the flowers that form on onion plants when they bolt. The article says these are the flowers from the onion plant, noting they are “as sharp and delicious in taste as their bulbs and their stalks.” The author suggests you try this if you have a blossoming onion plant in your backyard — they are seasonal and rarely sold commercially, so a home garden or farmers’ market is your best source.
Why does the recipe use both besan (chickpea flour) and rice flour in the batter?
The combination is a classic pakora technique: besan provides protein for structure and a slightly earthy flavor, while rice flour lightens the batter and makes the fried coating extra crisp. Using only besan produces a denser, heavier crust. 
Why must the blossoms be thoroughly dry before dipping in batter?
The notes specifically warn to ensure the blossoms are dry before dipping to avoid splattering when they hit the 350°F (175°C) oil — water droplets cause violent spatter. The recipe says to either dab them dry with a towel or wash them ahead of time and let them air-dry completely.
