There’s something about hot, crispy onion pakora on a rainy day that just hits differently. With just a few pantry staples and a simple method, you can recreate this street food classic at home.

Onion pakoras, also known as onion bhaji or kanda bhaji, are a staple in Indian snack recipes. They’re loved for their crunch, warmth, and spice. Serve them with chai or include them in a festive platter. This crispy pakora recipe is as dependable as it is irresistible.

Golden brown onion fritters piled on a white plate, served with red dipping sauce.

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What Is Onion Pakora?

Onion pakora is a deep-fried fritter made with sliced onions, gram flour (also known as besan), spices, and herbs. It’s a cornerstone of Indian snacks, especially during the monsoon season and at roadside stalls across the country.

Also known as onion pakoda, this recipe has countless variations, from adding potatoes or spinach to using an air fryer for a lighter take. This onion pakora recipe gives you golden, crispy fritters with soft onions inside and crunchy edges that stay crisp even after cooling. It’s a proper must-have in any Indian street food lineup.

What Makes This Recipe Work

Overhead view of onion pakoras on a white serving plate with chutney and napkin in the background.

Crispy Every Time: The salted onions release just enough moisture to bind the batter without watering it down, giving you light, crunchy fritters with no sogginess.
Pantry-Friendly Ingredients: You don’t need anything fancy, just besan, spices, and a few aromatics you likely already have.
Easy to Customize: From air-frying to tossing in extra veggies or paneer, this batter works for all kinds of pakora recipes.

Step-by-step Instructions

Hand mixing sliced onions, green chilies, and spices in a glass bowl for onion pakora preparation.

Step 1: In a large bowl, add thinly sliced onions, salt, Kashmiri red chili powder, ground ginger, chopped cilantro, and green chilies. Use your hands to mix everything thoroughly. This helps soften the onions and draw out moisture.

Besan (chickpea flour), turmeric, and other ingredients added to the spiced onion mixture in a glass bowl.

Step 2: Once the onions have rested for about 10 minutes, add gram flour to the bowl. You’ll notice the onions have released some moisture; that is exactly what you want. It helps bind the batter without adding too much water.

Pro Tip: Heat 2 tablespoons of oil in a small saucepan before adding it to the batter along with chickpea flour. This hot oil technique helps bind the onions and flour together and gives the pakoras a crispier texture when fried.

Thick onion pakora batter mixed and ready in a glass bowl.

Step 3: Add turmeric and a couple of tablespoons of hot oil, then use your hands to mix everything into a sticky, thick batter. Add a spoon or two of water only if needed. The batter should clump together but not be runny.

Spoonful of pakora batter being dropped into hot oil for deep frying.

Step 4: Heat oil in a heavy-bottomed pan over medium heat. Once hot, drop small portions of batter into the oil. Let them sizzle without disturbing for the first minute, then flip and continue frying until golden brown on all sides.

Pro Tip: Add a pinch of baking soda to the batter for lighter, fluffier pakoras. It helps the fritters puff slightly while staying crispy on the outside.

Freshly fried onion pakoras resting on a slotted ladle over hot oil.

Step 5: Use a slotted spoon to remove the pakoras and place them on paper towels to drain excess oil. Serve them hot with green chutney, tamarind chutney, or just plain ketchup.

Variations and Tips

Baked Pakoras: Bake in a preheated oven at 390℉ until golden brown, flipping halfway through. You’ll get a less oily version that still hits the spot.
Air-Fried Pakoras: Air fry at 375℉ for 10-12 minutes, flipping once. It’s a lighter take that still delivers on crunch.
Vegetable Pakoras: Add thinly sliced potatoes, spinach, or cauliflower to the batter. Great for variety and perfect if you’re making a mixed Indian snacks platter.
Paneer Pakoras: Add cubed paneer for a richer, protein-packed version. These work especially well for special occasions or as part of a larger appetizer spread.
Chinese Bhajiya: Give your onion pakora a fun Indo-Chinese twist by adding finely chopped bell peppers, cabbage, and a splash of soy sauce to the batter. Fry as usual and serve with sweet chili sauce.

Serving Suggestions

These crispy onion fritters are perfect for tea-time, weekend snacks, or entertaining guests. You can serve them alongside other pakora recipes, such as bread pakoda or vegetable pakora, for a full-on snack platter. Pair with chai or filter coffee, and don’t forget the dipping sauce.

If you’re planning a party board or Diwali appetizer table, include them with spicy potato wedges, red lentil fritters, and this unique Brussels sprouts pakora to offer something for every spice level. For a full snack spread, pair these with Masala Papad and a warm batch of Indian Sweet Buns.

Close-up of a hand dipping a crispy onion pakora into a bowl of red chutney.

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