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Kerala · Snack

Onion Pakora

Traditional 18. Onion Pakora recipe

🧺 Ingredients

• 300g onions, thinly sliced (2-3 medium)
• ¾ cup gram flour (besan, 90g)
• 3 tbsp rice flour (30g)
• ½ tsp red chili powder
• ¼ tsp turmeric powder
• ½ tsp cumin seeds
• ¼ tsp asafoetida
• 1 tbsp fresh coriander, finely chopped
• 2-3 green chillies, finely chopped
• ½ tsp salt
• 1 tbsp oil (15ml)
• 5-6 tbsp water (90ml)
• Oil for frying (2 cups/480ml)

👩‍🍳 How to make Onion Pakora

1. Prepare onions (5 mins, room temperature): Slice 300g onions thinly into half-moons (⅛ inch/0.3cm thick). Separate layers.
2. Make batter (3 mins, room temperature): Mix 90g gram flour, 30g rice flour, ½ tsp chili powder, ¼ tsp turmeric, ½ tsp cumin seeds, ¼ tsp asafoetida, 1 tbsp coriander, 2-3 green chillies, ½ tsp salt in bowl. Add 15ml oil and 90ml water gradually. Batter should be thick, coating consistency.
3. Combine onions and batter (2 mins, room temperature): Add sliced onions to batter, toss to coat evenly. Let sit 2 minutes so onions soften slightly.
4. Heat oil (5 mins, high heat): Heat 2 cups oil to 330°F/165°C.
5. Fry (10 mins, medium heat): Drop spoonfuls of onion-batter mixture into hot oil using two spoons—do not overcrowd. Fry 4-5 minutes until deep golden and crispy. Pakoras should be crunchy outside, soft inside.
6. Drain and serve (2 mins): Transfer to paper towels. Serve hot with tamarind or mint chutney.

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