Delicious And No.1 Crispy Onion Pakora To Make At Home:

Onion Pakora


Onion Pakoras!!!!! As the first drops of rain hit the ground, there’s an unspoken craving that awakens in many of us – the craving for hot, crispy, and utterly delicious onion pakoras. These deep-fried fritters are a staple in Indian cuisine, especially during the monsoon season. The combination of sliced onions coated in a spicy chickpea flour batter results in a flavorful and irresistible snack. In this blog, we’ll walk you through a step-by-step guide on how to make onion pakoras at home, so you can enjoy them fresh, hot, and crispy.

Ingredients(Onion Pakora

To make around 20 onion pakoras, you will need the following ingredients:

  • 2 large onions, thinly sliced
  • 1 cup chickpea flour (besan)
  • 2 tablespoons rice flour
  • 1 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • Salt to taste
  • Water, as needed
  • Oil for deep frying

Optional ingredients:

  • 2-3 green chilies, finely chopped
  • 1 teaspoon crushed coriander seeds
  • A handful of fresh curry leaves
  • A few sprigs of fresh coriander leaves, chopped


Prepare the Onions:

Start by peeling and thinly slicing the onions. Separate the rings and set them aside. The thinner the slices, the crispier your pakoras will be.

Prepare The Batter And Gradually Add Water:

  • In a mixing bowl, add chickpea flour, rice flour, red chili powder, turmeric powder, cumin seeds, asafoetida, and salt. You can also add green chilies, crushed coriander seeds, curry leaves, and fresh coriander leaves for added flavor.
  • Slowly add water to the dry ingredients while whisking. You want a smooth batter without lumps. The consistency should be thick enough to coat the back of a spoon.

Heat the Oil:

In a deep, heavy-bottomed pan, heat enough oil for deep frying. To check if the oil is ready, drop a small amount of batter into it; if it sizzles and rises to the surface, the oil is hot enough.

Coat the Onions:

Dip the onion rings into the batter, ensuring they are fully coated. You can use your hands or a fork for this. Make sure to tap off any excess batter so the pakoras won’t become too heavy.

Fry the Pakoras:

Carefully slide the coated onion rings into the hot oil one by one. Avoid overcrowding the pan; fry them in batches for even cooking. Fry until they turn golden brown and crispy. This should take around 3-4 minutes per batch.

Drain and Serve:

Once they are golden brown and crispy, use a slotted spoon to remove the pakoras from the oil. Place them on a plate lined with paper towels to drain excess oil.

Serve Hot:

Onion pakoras are best enjoyed fresh and hot. Serve them with green chutney or tamarind sauce for a burst of flavor.

Tips and Tricks:

Thin Slices: For the crispiest pakoras, ensure that the onion slices are thin and evenly coated with the batter.

Oil Temperature: Maintaining the right oil temperature is crucial. If the oil is too hot, the pakoras may brown quickly on the outside but remain uncooked inside. If it’s not hot enough, they may become oily and soggy. The ideal temperature is around 350°F (175°C).

Use Rice Flour: The addition of rice flour in the batter enhances the crispiness of the pakoras.

Seasoning: Feel free to experiment with additional seasonings like ajwain (carom seeds) or amchur (dried mango powder) for unique flavor profiles.

Don’t Overcrowd: Frying in small batches is key to achieving uniformly crispy pakoras.


Onion pakoras are a perfect example of comfort food. They are incredibly easy to make and deliver an explosion of flavors in every bite. Whether you’re enjoying them with a cup of hot tea on a rainy day or as an appetizer at a family gathering, these crispy fritters are bound to be a hit. By following the steps and tips outlined in this blog, you can prepare restaurant-quality onion pakoras in the comfort of your own kitchen. So, the next time it rains, whip up a batch of these delectable snacks, and savor the joy of homemade onion pakoras.

Nutrition Table:

Carbs21.1 g
Dietary Fiber5.6 g
Fat1.8 g
Protein6.1 g
Sodium187 mg

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