Crispy onion pakodas/pakoras or kanda bhaji or onion fritters recipe

Onion pakoras or pakodas  is a very popular Indian snack where onions are battered with besan or chickpeas flour along with spices and deep fried in cooking oil.  It is a popular teatime snack  and tastes best as it is or  with ketchup or green chutney and best enjoyed on pleasant monsoon season or winter days.  These fritters are a common roadside snack and popularly known as pakodas or pakoras.  Onion pakoras can be prepared quickly and easily with ingredients  available at home.  The addition of rice flour makes these pakoras crispy.  Enjoy them while they are hot with steaming cup of tea or coffee.


Prep Time : 10 mins

Cook Time : 20 mins

Servings : 2-3 persons

Total time – 30 mins



Onion – 4 (medium sized) (thinly sliced)

Chickpeas flour/besan – 1/2 cup

Rice flour – 1/4 cup

Red chilli powder – 1 teaspoon

Turmeric powder – a pinch

Ajwain or carom seeds – 1/4 teaspoon

Water – approx 1/4 cup

A pinch of asafoetida or hing

Cooking oil for deep frying

Salt to taste


Slice the onions thinly and keep aside.


In a mixing bowl, combine the sliced onions, besan, rice flour, red chilli powder, turmeric powder, asafoetida, carom seeds and salt and mix well.


Gradually add 1/4 cup of water, mixing between each addition and mix all the ingredients well.  The mixture should be dry.  Ensure that the sliced onions are well coated with the flour mixture.

Heat sufficient oil in a heavy bottomed pan or kadai over medium heat.  To check  if the oil is ready for cooking, drop a pinch of the mixture into the oil.  It should begin to sizzle and float immediately.

Slide a few portions of the mixture gently into the oil, taking care not to crowd the kadai.  Deep fry them till crispy and  golden brown on both the sides.  Remove them with the slotted spoon and drain on absorbent paper towels.


Serve onion fritters hot with green chutney or tomato ketchup along with a cup of tea or coffee as an evening snack.


  • Always deep fry pakoras on medium to high flame to get crispy and golden brown pakoras.  Low heat will make them soggy and will absorb too much oil. 
  • Do not overcrowd the kadai with too many pakoras.  Add few pakoras  as this helps them to cook evenly.
  • You can also add  chopped curry leaves or coriander leaves for better taste to the pakoras.
  • The batter has to be thick and not thin.



Leave a Reply

Your email address will not be published. Required fields are marked *