In Indian monsoon seasons, chai and pakoda are a beloved combination. My mom always made the best pakodas including aloo pakoda, sweet corn pakoda, and spinach pakoda during the rains, making them a cherished family tradition. Today I am sharing my favorite, onion pakoda recipe. It is made by deep-frying a mixture of besan (gram flour), onions, and spices until crispy and golden brown. The result is a delicious and crunchy treat enjoyed by people of all ages. If you are someone who avoids deep-fried food items, here we have an air-fried version of onion pakodas too. You can also check my 20+ easy air fryer indian recipes.
What Is a Pakoda?
Pakoda is a savory Indian fritter made with gram flour (besan), vegetables, and spices. They are deep-fried until crispy and golden brown. They can be enjoyed with chutneys, perfect for a rainy day or as a party appetizer. They are also known as pakora, bajji, and bajjiya.
Ingredients
Onion - I like to use red onion for these pakodas. However, you can use any variety of onions, like yellow, white, sweet, or red onions. Besan Flour (Gram Flour) is a gluten-free flour primarily used as a binding agent. Rice Flour - is added to give a crispy texture to the pakoras. You can easily find it in Indian grocery stores. Green Chili - I have used 1 Thai green chili for the heat. You can increase or decrease according to your preference. Ginger - is added for the flavor, so don’t skip it. Fresh Herbs - I like to use coriander leaves and curry leaves as they give a wonderful flavor. Spices & Seasonings - You can enhance the flavors of pakodas using spices like ajwain (carrom seeds), turmeric, red chili powder, garam masala, and chaat masala.
How to Make Onion Pakoda
Take a large red onion (about 250 grams) and thinly slice them. They shouldn’t be too thick or too thin. Transfer the sliced onions to a large bowl. In a mixing bowl, add all ingredients except rice flour, besan (gram flour), and oil. Gently massage the onions using your hand. Cover the bowl with a plate and let it sit for 10 minutes, it helps in releasing moisture from the onions. After 10 minutes, add besan, and rice flour. Mix well such that the mixture is stiff and not soggy. Do not add any extra water, the moisture from onions should be enough to form the dough. You may add additional 1-2 tablespoons of besan if required. Next, add ½ tablespoon of hot oil. This helps to keep pakodas soft from the inside. So don’t skip it.
For Air Frying
Preheat your air fryer to 350°F (176°C). Spray or brush some oil so the pakoda doesn’t stick to the plate. Now, drop the pakoda mixture on the air fryer plate. I was able to get 9 big pakodas from this dough. You can make any size of your choice. Air fry at 350°F (176°C) for 10-12 minutes or until the edges start browning and turn crispy. Shake the basket halfway through and spray some oil on the pakodas. Sprinkle some chaat masala on top and serve these onion pakodas immediately straight from the air fryer.
For Deep Frying
If you don’t have an air fryer, you may also deep fry these pakodas. Heat oil in a deep frying pan on medium flame. Once hot, drop the pakoda mixture into the oil. Stir them occasionally. Fry them till they are golden brown in color.
Oven Instructions
Preheat the oven to 400°F and line a baking sheet with parchment paper. Arrange the pakora evenly in a single layer. Bake at 400°F for 15 to 20 minutes or until golden brown and crispy. Brush or spray oil, halfway through.
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