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Onion Pakoda/Pakora | Kanda Bhaji

Onion pakoda recipe is a deep fried Indian snack that is crispy and perfect with chutney. They are easy onion fritters that take very little time to make and very few ingredients to make them.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Appetizer, Finger food, Game night, Snack, tea time
Cuisine Indian, north indian, South Indian
Servings 2 people

Equipment

  • Mixing bowl
  • Heavy bottom sauce pot
  • Fork
  • Paper towel

Ingredients
  

  • 2 onions sliced
  • 3 tbsp fresh coriander finely chopped
  • 1 green chili finely chopped
  • 1/2 cup gram flour
  • 1 tbsp cornflour
  • 1/2 tsp baking soda
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/4 tsp chili powder
  • 1/2 tsp ajwain seeds
  • 1/2 tsp pepper powder
  • Salt to taste
  • 1-3 tbsp water

Instructions
 

  • We start by heating the oil in a heavy bottom sauce pot. The oil must be filled atleast half way through so the pakodas are deep fried and not shallow fried.
  • Slice the onions length wise and transfer to a mixing bowl. Finely chop the fresh coriander, green chili and ginger, add it to the bowl and scrunch it together with your hands.
  • Now add the rest of the ingredients except for the water into the bowl and mix together using your hands until all the onion is coated in the dry ingredients.
  • Add 1 tbsp water at a time and mix together, don’t add more water unless needed. You want the mixture to be sticky enough to hold together but not liquidy or watery.
  • Using a tbsp worth of the mixture fry them for 2-3 minutes until golden and crispy. Transfer to a paper towel and let the excess oil drain out.
  • Serve with chutney, ketchup, chai or enjoy them on its own while hot.

Notes

  • Use 1 tbsp water first, mix the mixture well before adding more water.
  • Test the oil heat by sprinkling a little flour, it should sizzle and dissolve. Only once the oil is hot, you should fry the pakodas.