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Feb 17, 2011

Onion Pakora / Onion Fritters

This onion Pakora is entirely different from the South Indian crispy & crunchy Onion Pakoda. Those crunchy pakodas are my most favorite snack but i equally love this onion pakora too, outer crispy and inner soft pakoras. We call it as onion vada. Here in most of the Indian restaurant they sell a similar snack/appetizer in the name of pakora with combo of Chaat Chutneys. So i slightly tweaked my mom's onion vadai and finally got to make this Restaurant style onion pakora at home with simple ingredients.


  1. Onions    2 no.s  (cut in length wise-thinly)
  2. Green chillies   2 no.s (finely chopped)
  3. Curry leaves    few leaves (finely chopped)
  4. Coriander leaves   1/4 cup (finely chopped)
  5. Ginger     1/2 tsp  (finely chopped)                                          
  6. Gram Flour    1/4 cup + 2 tbsp
  7. Rice Flour     1/4 cup
  8. Corn Flour    less than 1/4 cup
  9. Cooking soda/Baking soda    a tiny pinch
  10. chilli powder   1 tsp
  11. Cumin seeds/Jeera    1/2 tsp
  12. Hing powder   1/4 tsp
  13. Salt  as needed
  14. Oil  for deep frying


  • Take a large bowl and add all the dry powders from gram flour to hing ,add salt and mix well.
  • Then to this mixture add the chopped onions,green chillies,ginger,curry and coriander leaves.
  • Mix well without adding water,so that all the moisture from the onions will be mixed thoroughly.
  • Then sprinkle some water,mix well(use your hands to mix well).
  • the onion-flour mixture should not be too thick or too thin,it should be medium thick.
  • In a Deep bottomed vessel or any available vessel heat oil in medium flame
  • do not over heat ,this will cause onions to be burnt soon and inside it wont  cook well,so be patience to fry all pakoras.
  • once the oil get hot,take a small ball size dough ,slightly flatten  and put it in the hot oil.
  • Always test ut pakora mixture consistency,spice and salt by frying one piece.
  • If  you are satisfied with everything then procedd to fry all .
  • Fry in medium flame turn them frequently and once it get light golden brown remove from the oil and drain it with paper towel
  • Serve hot with tomato ketchup or Chaat chutneys.


  1. My mil makes it very similarly da.Loved ur clicks :)

  2. Crispy and tasty onion pakodas. Lovely clicks.
    Thanks for sharing.

  3. really love your presentation .. and a mouth watering recipe :)


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