Recipe – Onion Fritters / Onion Pakora / Pyaaz Pakoda / Onion Bhajji

img_20170608_162100.jpgPrep Time: 10 minutes

Cook Time: 15 minutes

Serves: 16 pakoras


  • Onion: 2 large or 3 medium sized Onion
  • Water: As required
  • Gram Flour (Besan): 3 Tablespoon
  • Rice Flour: 2 Tablespoon
  • Corn Flour: 2 Tablespoon
  • Salt: 1 ½ Teaspoon or to taste
  • Red chili powder: ½ teaspoon
  • Carom Seeds (Ajwain): 1/2 Teaspoon
  • Green chili: 2, finely chopped or crushed
  • Curry leaves: 4-5, chopped
  • Coriander leaves: 1 tablespoon, chopped
  • Ginger: 1 teaspoon, finely chopped, crushed or paste.
  • Garlic: 3-4 cloves, finely chopped, crushed or paste.
  • Red food color: 1 pinch (optional)
  • Oil: As required for deep frying
  • Black Salt: 1 pinch
  • Chat masala: 1 pinch


  • Cut each onion into 2 halves and chop the halves into thin pieces lengthwise.
  • Take the Onions in a bowl.
  • Add besan, rice flour, corn flour, salt, red chili powder, carom seeds, ginger, garlic, chili, red food color to the Onion. Mix well. Add little water at a time to make a thick paste or smooth dough, enough to make balls.
  • Divide the dough into 16 equal portions.
  • Heat oil in a pan. Deep fry the pakoras in medium flame. flipping all around until crispy.
  • Once fried, remove using spatula, drain excess oil and put them on a kitchen napkin.
  • Sprinkle black salt or chat masala all over the prepared pakoras.
  • Serve with Tomato sauce and green chutney.

Cook’s Note:

  • You may leave the dough in freeze for 10 minutes before making balls from the dough. It tightens the dough and helps to give proper shape.


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