Onion Pakoda [Fritters]

Onion pakodas are easy to make when guests come without prior intimation. In India the taste differs in norh and south region. The ingredients used are the same only the proportion of water varies. In south india specially in Tamilnadu the pakodas are hard in north india they make little soft and serve with tea.


  • Besan [ Gram Flour] (1 cup)
  • Rice Flour (2 tbs)
  • Small Onions (chopped, fine, 3/4 cup)
  • Green Chilies (chopped, fine, 2)
  • Curry Leaves ( chopped, 2 tbs)
  • Coriander Leaves (chopped, 2 tbs)
  • Ginger (1 1/2 tsp)
  • Salt (to taste)
  • Ghee (2 tbs)
  • Oil (to fry)

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Cuisine: Indian

Category: Tiffin \ Snack time

Serves: 3


  • In a wide bowl add cut onions, coriander leaves, curry leaves, chopped ginger, and green chilies.
  • Mix well by squeezing the ingredients.
  • Add besan, rice flour and salt.
  • Heat ghee and oil in a pan and pour on the mixture when it is hot.
  • Crumble the mixture using your fingers.
  • Add 1 or 2 tablespoons of water if required.
  • Heat oil in a pan. Drop small portions of the mixture into the oil.
  • Deep fry till they are crisp, flipping after every couple of minutes.

Step by step pictures of the recipe:

In a bowl add cut onions, coriander leaves, curry leaves and grated ginger and salt.
Mix all the ingredients.
Add besan and rice flour.
Add chopped green chilies.
Heat butter and oil in a pan.
Pour the hot butter-oil mixture on the mix when it’s hot.
Drop small portions of the mixture into the oil.
Flip the pakodas every couple of minutes.
Deep fry till brown and crisp.


  • Onions and green chilies should be chopped fine.
  • Pour the butter-oil mixture when it’s hot.
  • Rub and mix the ingredients by not adding water initially.
  • Add water using a spoon. This step is a very important one.

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