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    Onion Pakoda

    Jun 8, 2015 · 4 Comments

    My 176th recipe, "Onion Pakoda", a crispy snack / side that can be made ready in 10 mins. Pakoda, in general is one of my very favorite snacks / side. If I have to call out specifically, the Cashew and Onion Pakoda are my two most favorite. During my childhood, my dad would get me a pack of hot onion pakoda for my evening snack. It would be super delicious with a cup of hot masala chai by the side. After marriage, when I first moved to RK's house, Onion pakoda was one of the very first dishes my MIL prepared for lunch. I absolutely loved it and it was better than the pakoda I had tasted thus far. While it was crispy like the other pakoda I had eaten, this one was not very hard to bite into. Which is what I loved the most about this recipe. A perfect snack which was less oily, crispy and soft at the same time. This is also a very quick and easy recipe, and is an excellent side for rice, especially with rasam. I have shared the little tricks to make the perfect onion pakoda, which I learnt from my MIL, in the notes section 😉

    onion pakoda

    Onion Pakoda

    Print Recipe Pin Recipe
    Prep Time 3 mins
    Cook Time 7 mins
    Total Time 10 mins
    Servings 2

    Ingredients
      

    • Besan Gram Flour - 1 Cup
    • Rice Flour - 1 Tbsp
    • Red Chilli Powder - ½ tsp adjust per taste
    • Salt - ½ tsp adjust per taste
    • Asafoetida - ¼ tsp
    • Jeera Powder - ¼ tsp Optional
    • Onion - ½ medium very thinly sliced
    • Curry leaves - 1 sprig
    • Oil - 2 Tbsp + For frying
    • Water - as needed

    Instructions
     

    • First add the besan flour, rice flour, chilli powder, salt, asafoetida, jeera powder to a large mixing bowl and mix well.

      pakoda   pakoda
    • Add the sliced onion, curry leaves to the flour mixture. Now heat the oil in a pan / kadai for frying the pakoda. Once the oil is hot, take 2 Tbsp of the hot oil and add to the flour mixture. Carefully, without burning your fingers, mix everything together.

      pakoda   pakoda

      pakoda   pakoda
    • Now, sprinkle very little water over the mixture just sufficient to bring all the ingredients together.

      pakoda   pakoda
    • In batches, add the onion flour mixture to the hot oil by gently breaking them apart. Fry in medium flame until nicely golden brown.

      pakoda   pakoda
    • Drain the excess oil on a paper napkin and serve hot.
      onion pakoda   onion pakoda

    Notes | FAQ

    - The onion should be sliced very thin for getting the right texture. My MIL uses a slicer used to make chips. I used a very sharp knife for slicing.
    - Rice flour is added to give a slight crispness to the pakoda. I recommend adding it, however you can skip it if you don't have it handy.
    - Hot oil is added to the flour to get a soft pakoda. If not added, the pakoda could turn out very hard to bite into.
    - Add just little water to bind all ingredients together. Do not add more water. The pakoda will absorb more oil.
    - While mixing the batter, do it gently and also do not over mix the batter. Else you would end up with a hard pakoda.
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    Reader Interactions

    Comments

    1. Shasha says

      September 07, 2015 at 1:19 am

      hi....Im a Sri Lankan and love Indian foos..just tried your recipe and it was superb ! thanks for sharing this recipe

      Reply
      • revifood says

        September 08, 2015 at 6:51 am

        Thanks Shasha.. Happy to hear that you loved the recipe 🙂

        Reply
    2. aparna says

      June 08, 2015 at 9:18 pm

      I add little fennel for masala flavors pakoda s our all time favoriite too . We love to have with our Sambhar rice

      Reply
      • revifood says

        June 09, 2015 at 7:39 am

        Oh yeah, I love the flavor of fennel too. Thanks for stopping by Aparna.

        Reply

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