Onion Pakoda Recipe



Onions (peeled) – 2

Besan – ¼th bowl

Red chilli powder – 1½ tsp

Rice flour – 1 tbsp

Coriander leaves (chopped) – ¾th cup

Hing – ¼th tsp

Salt – to taste

Water – ½ cup

Oil – 2 tbsp + for frying


Take 2 onions and remove the top and bottom portions.  Peel the skin off the onions and remove the top hard layer. Make sure there are no black stains on the onions. Cut the onions into halves and remove the top end.  Cut them into long and thin slices. Transfer into a mixing bowl.  Separate the layers of the onion slices.

Add besan in the mixing bowl.  Add red chilli powder and rice flour. Then, add coriander leaves, hing and salt. Mix thoroughly.  Add water little by little and mix it into a thick batter. Add 2 tablespoons of oil in a heated small pan. Heat the oil for about 2 minutes. Add it to the batter and mix well.

Heat oil in a pan for frying on medium flame. To check if the oil is hot enough, drop a small onion piece in the oil. If it bubbles up immediately, then the oil is ready.  Add a spoonful of the mixture, one after the other, in the oil using your hand. Fry them on a medium flame for 2 minutes.  Flip them over to cook on the other side. Fry them until both the sides turn golden brown. Remove them from the oil and serve hot.

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