Crispy Onion Pakora

Prep time: 15 minutes
Cook time: 10 minutes


  • 2 cups thinly sliced onions
  • 1 teaspoon salt
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon ginger powder
  • 3 teaspoons finely chopped cilantro
  • 3 green chilies, chopped
  • 1 cup chickpea flour
  • 2 tablespoons vegetable oil
  • 1/8 teaspoon turmeric powder
  • 2 tablespoons water


  • In a large mixing bowl, combine the thinly sliced onions, salt, Kashmiri red chili powder, ginger powder, chopped cilantro, and green chilies.
  • Use your fingers to mix these ingredients together thoroughly.
  • Allow the mixture to sit for 10 minutes.
  • Add chickpea flour and vegetable oil to the bowl with the onion mixture. Mix everything together until well combined.
  • Sprinkle in the turmeric powder and add 1-2 tablespoons of water to create a thick pakoda batter. The consistency should be like a thick pancake batter.
  • Heat vegetable oil in a pan over medium-high heat.
  • Once the oil is hot, reduce the heat to medium to maintain a steady temperature.
  • Carefully drop small portions of the batter into the hot oil. Fry them until they turn golden brown and become crisp.
  • While frying, flip the pakoras to ensure they brown evenly on both sides.
  • Once they are crispy and golden brown, remove the fried pakoras using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
  • Serve the hot and crispy onion pakoras immediately with your favorite sauce or chutney.
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