Onion Pakodas/ Bhajji/ Fritters

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Background

Onion pakodas are one of India’s most beloved snacks, enjoyed from the streets of Mumbai to cozy kitchens across the country. Their crispy golden exterior, soft flavorful interior, and aromatic spices make them irresistible. Often paired with steaming chai, pakodas are a staple during monsoon evenings, festivals, or family gatherings.

Onion pakodas trace their roots back to ancient Indian kitchens, where simple ingredients like gram flour, onions, and spices were transformed into crispy fritters. While it’s hard to pin down a single “birthplace,” North India and Maharashtra are often credited with popularizing these snacks. Over centuries, frying vegetables in spiced gram flour batter became a culinary tradition across the country.

Monsoon evenings cemented their popularity—hot pakodas with masala chai became a comfort ritual. Street vendors perfected crispiness, children sneaked extra pieces, and families gathered around sharing stories over golden bites. Today, onion pakodas are a symbol of comfort, festivity, and culinary creativity, enjoyed as a snack, tea-time treat, or festive specialty.

Onion Pakodas/ Bhajji/ Fritters

Servings: 4 people
Portion size: 3–4 pieces per person
Preparation time: 15 minutes
Cooking time: 10–15 minutes

Ingredients

  • 2 large onions, thinly sliced

  • 1 cup gram flour (besan)

  • 2–3 green chilies, finely chopped (adjust to taste)

  • 1 tsp red chili powder

  • 1/2 tsp turmeric powder

  • 1 tsp cumin seeds or carom seeds (ajwain)

  • Salt to taste

  • 2 tbsp rice flour (optional, for extra crispiness)

  • Fresh coriander leaves, chopped

  • Chaat Masala (optional, sprinkled before serving)

  • Water as needed

  • Oil for deep frying

Equipment Needed

  • Mixing bowl

  • Frying pan or kadai

  • Slotted spoon

  • Paper towels

Instructions

  1. Prepare the onions: Peel and thinly slice the onions. Place them in a bowl.

  2. Mix the batter: Add gram flour, rice flour (if using), chopped green chilies, red chili powder, turmeric, cumin seeds, chopped coriander, and salt.

  3. Bind lightly: Sprinkle a few tablespoons of water at a time and mix gently. The mixture should coat the onions well but remain slightly chunky. Avoid making a thick batter. Use your hands for coating evenly, and squeezing onions lightly to avoid adding extra water.

  4. Heat the oil: In a deep frying pan, heat oil over medium flame. Test the oil by dropping a small amount of batter; it should rise slowly and sizzle.

  5. Fry pakodas: Use your fingers to drop small portions of the onion mixture into hot oil, letting it spread naturally. Fry in batches on medium flame, turning occasionally, until golden brown and crispy (6–8 minutes). This method helps the pakodas hold their natural shape and achieve maximum crispiness.”

  6. Drain excess oil: Remove pakodas using a slotted spoon and place them on paper towels.

  7. Serve hot: Sprinkle chaat masala and serve with green chutney, tamarind chutney, or ketchup.

Tips

  • Slice onions thinly for faster cooking and extra crispiness.

  • Adding rice flour or cornflour makes pakodas extra crunchy.

  • Fry on medium flame; high heat may burn the outside while leaving the inside raw.

  • Experiment with spinach, potato slices, or capsicum in the batter.

  • Serve immediately for maximum crunch