Snacks & Starters


My today’s post is something that is perfect for winter and rainy evenings…” Onion Pakoda / Eerulli pakoda / Khanda bhaji “- the ever popular street food thorough out India.Hot hot Onion pakodas paired with tea / coffee.. absolutely bliss isn’t it ?? Wondering ,then why am i posting this in the midst of scorching summer? Last week the foodie in me had a strong craving for these onion fritters which was highly irresistible and the blogger in me was eager to share the recipe with you all…

Though making Onion Pakoda at home is incredibly easy , getting perfect crisp crunchy pakoda is tricky at times.I ‘ve met many people complaining, that home made onion pakoda don’t come out so well.For all those people, here comes my full proof recipe of onion pakoda ,learnt from my mom ,who in turn learnt it from her father in law ( ie my grandfather ). My grandfather had a small hotel and he was an expert in making onion pakodas .I’ve heard people used to come from other villages to enjoy the  crispy crunchy pakodas made by him and it was one  one of the hot selling stuff in hi hotel.

Do try it and i’m sure next time you’l stop eating onion pakodas at any restaurants.Only thing is don’t forget to make them in small quantity as they are highly tempting and just irresistible.You might end up feeling guilty cos of overeating….


Smitha Kalluraya
Course Snack
Cuisine Indian
Servings 4 serving


  • 2 Big onion, - cut to thin slice
  • 1/2 Cup Gram Flour Besan
  • 1/2 Cup Rice flour
  • 2 Green Chilli, - finely chopped
  • handful Coriander leaves, - finely chopped
  • handful Curry Leaves, - finely chopped
  • 1/2 tbsp Coriander Seeds Dhania, slightly crushed
  • 1 tsp Red chilli powder
  • 1/4 tsp Turmeric Haldi
  • 1 - 2 tbsps Hot oil, - add to the dough
  • Salt
  • Oil to deep fry


  • Peel the onion and cut it thinly lengthwise.
  • Take a mixing bowl. Add onion,green chilli,coriander leaves,curry leaves and salt to it.Nicely squeeze it / mix it with hand, so that onion leaves out water. Keep it aside for 10 mins.
  • Next add rice flour, gram flour, chilli powder, turmeric and crushed coriander seeds to the onion mix . Add hot hot oil to it. Combine well .
  • Moisture from onion is sufficient to bind the dough together.So extra water is not required. But if you feel the dough is too dry, sprinkle just a few drops of water. Less the water, more crispier pakoda is the outcome.
  • Heat oil in a kadai / frypan. When its hot , take small pieces of pakoda dough and drop into hot oil in batches.Stir and turn in between.Keep the flame to medium while dropping pakodas to oil and later reduce to low-medium.
  • Deep fry tell they are golden in color and becomes crispy. Drain it on kitchen tissue .Thats it,crispy crunchy all time favorite Onion pakodas are ready to serve. Enjoy it as such / with green chutney / tomato ketchup.


  • The onions have to be sliced thinly and not thickly.If the slices are thick, then while frying the besan gets cooked but the onion slices remain half cooked.
  • As far as possible try not adding any water to the pakoda dough. Add salt and squeeze onion nicely n keep aide. This will make onion pakoda very crispy and also the taste gets enhanced.
  • Mixing hot oil gives a crispier pakoras and also prevents sogginess.
  • The temperature of the oil has to be correct while frying. The oil should not be too hot or cold. If it is hot, then the outside of the pakoras will get fried but the inside will be under cooked. If it is not hot, then the onion pakoras will absorb more oil .
  • To check the readiness of the oil, drop a small ball of dough (say around the size of the lemon seed). If the dough ball raises above the oil in a couple of seconds, the oil is hot enough to drop in the pakodas.
  • Don't overcrowd pakodas while dropping in hot oil .This will make them soft as well absorb more oil.

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  • Reply
    April 29, 2014 at 2:57 pm

    all time fav…looks so crispy & yummy

  • Reply
    Sony P
    April 29, 2014 at 6:12 pm

    Pakoda looks crispy and tasty……love it !

  • Reply
    Linsy Patel
    April 29, 2014 at 6:30 pm

    i will make the cup of tea and please pass me this plate so i can have it at my snack time.

  • Reply
    Eliza Lincy
    April 29, 2014 at 8:57 pm

    It feels like grab the whole platter and finish it off in seconds. So crispy and tasty.

  • Reply
    Sathya Priya
    April 29, 2014 at 9:34 pm

    SO crispy and lovely to have this pakodas in this rainy weather .Oh how nice a father in law teach her daughter -in -law a recipe .

  • Reply
    April 30, 2014 at 3:16 am

    Ooh, I want one of these now, am drooling on the keyboard!!

  • Reply
    Rafeeda AR
    April 30, 2014 at 5:46 am

    one cup of chai along with this and I am done!

  • Reply
    techie ZM
    April 30, 2014 at 10:29 am

    Wow, looks so crispy!! Am going to try them out..

  • Reply
    marudhus kitchen
    April 30, 2014 at 10:59 am

    ahh,… really tempting and crispy

  • Reply
    Eli Z
    April 30, 2014 at 3:49 pm

    Oh, I love these — drooling over the picture now, dear Smitha … 🙂 Will try out your recipe:-)

  • Reply
    Gayathri Sathyanarayanan
    May 1, 2014 at 5:22 pm

    pakoda looks crispy and yummy. Good to munch.

  • Reply
    Priya Suresh
    May 1, 2014 at 8:51 pm

    Weather is too chilled, a prefect crispy treat to enjoy without any guilt..

  • Reply
    Maha Gadde
    May 1, 2014 at 10:35 pm

    I need dis right nw.bcz it’s super rainy here 😉

  • Reply
    Preetha Soumyan
    May 2, 2014 at 5:03 pm

    oh oh.. i always think how is the pakoras that we get from outside very tasty and crispy.. so here is the tricky part.. thanks so much for sharing…New Post : Special Pineapple Pachadi

  • Reply
    September 19, 2014 at 10:32 am

    I had saved your recipe for Onion pakodas when you had posted it on Chef at Large.Tried them yesterday and they turned out fabulous!! Thanks for sharing such a wonderful recipe!

  • Reply
    satish kumar
    December 19, 2014 at 7:12 pm

    Nice to hear that your grandpa was a hotelier. hoteliers always have perfect recipe. thanks 🙂

  • Reply
    February 25, 2015 at 9:25 am

    I found that! their are two color in Onion Bhaji “Light Brown and Dark Brown”. I love the “First One” it looks so crispy.

  • Reply
    March 30, 2015 at 3:48 am

    Its mouthwatering.. keep up the gud work smitha….. Smitha here

  • Reply
    plasterers bristol
    May 13, 2015 at 8:49 am

    Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.Simon

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