Onion Pakora recipe – onion pakora is a popular Mumbai street food. For some people in Mumbai onion pakoras clubbed with pav (bread) and chutney are their afternoon meals. Pakoras are known as bhaji and fritters and onion are known as kanda or pyaz in India.
Apparently have posted kanda bhaji pav served with dry garlic chutney, sweet chutney and spicy chutney. I love onion pakoras hot with a cup of tea during monsoon. We are even fond of potato pakora, palak pakora, mung dal pakora and fenugreek leaves pakora. This Onion Pakora Recipe is easy to make and could be made with basic ingredients found in your kitchen.
Generally pakoras are served with dry garlic chutney and green chutney, however it’s optional. They taste even great with tomato sauce and some fried chilies.
Pakoras have a special place in my heart. As back in school and college days we used to thrive and eat them whenever hungry at street corners or at home.
If you looking for more pakoras then check palak pakora, kanda bhaji pav, moong dal bhajiya, kale pakora, corn pakora, dill pakora, vegetable pakora, paneer pakora, jackfruit pakora, chana dal pakora and bread pakora.
Check some popular Mumbai Street-food like pav bhaji, toast sandwich, dhokla, pani poori, sev puri, ragda patties, dahi puri, masala omelette, vada pav, chili paneer, dosa, cold coffee, chicken keema, nimbu pani, cutting chai and malai kulfi.
Onion Pakora Recipe card below:
- oil as required
- 1 cup gram flour (besan)
- 1 big sized onion sliced thinly
- 1-2 green chilies chopped finely
- a pinch of garam masala powder
- ¾ th t/s of carom seed (ajwain)
- ½ t/s of turmeric powder (haldi)
- a pinch of asafoetida (hing)
- ½ t/s dry raw mango powder / amchur (optional)
- 1 t/s baking soda (optional)
- water as required
- salt as required
- Peel the onion and slice them as thin as you can.
- Sift the gram flour and water. Mix all the spice powder, carom seed, green chilies and salt. Give a nice whisk and make a smooth, thick batter.
- Add the sliced onion if the batter is too thin then add some gram flour. If too thick batter then add some water.
- Place oil in a kadai or a deep vessel. Once oil is hot take a spoonful of the mixture and drop into the hot oil, leaving some space from each other.
- Don't cluster too many, fry few at a time.
- Once they are golden brown from both sides. Remove them with slotted spoon and place on absorbent napkins.
- Repeat the same with the rest of batter.
- Serve the onion bhaji pav hot with fried green chilies and sauce.
2. The batter has to be thick and not thin.
3. Fry them on medium heat else they might get burnt.
4. You could add baking soda if you wish to. However I haven't added.
5. The onion need to be sliced thinly else it would take a longer time to cook.