Onion pakora, also known as kanda bhaji, is a beloved Indian monsoon snack of thinly sliced onions coated in a spiced gram flour (besan) batter and deep-fried until golden and crispy. Adding rice flour to the batter is the secret to an extra-crunchy texture that stays crisp longer, even after cooling. This version uses a simple blend of flours and spices, making it a genuinely reliable recipe for a quick tea-time treat or a festive appetizer.
Ingredients
- 2 large onions (about 400 g / 14 oz), thinly sliced
- 1 cup (120 g) gram flour (besan)
- 1/4 cup (30 g) rice flour
- 2 tbsp (16 g) cornstarch (optional, for extra crispness)
- 1 tsp (5 g) salt (adjust to taste)
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (2 g) red chili powder (or to taste)
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) ajwain (carom seeds) (optional, for digestibility)
- 1/4 cup (60 ml) water (approx, adjust as needed)
- 2 tbsp (30 ml) hot oil (for the batter, plus more for deep frying)
- Vegetable oil, for deep frying (about 2 cups / 500 ml)
Instructions
- Prepare the onions: Peel and cut the onions into thin, half-moon slices. Place them in a large mixing bowl.
- Add dry ingredients: To the onions, add gram flour, rice flour, cornstarch (if using), salt, turmeric, red chili powder, cumin seeds, and ajwain. Mix well with your hands until every onion slice is coated with the flour mixture. Let it sit for 5 minutes – the onions will release moisture.
- Make the batter: Sprinkle 2 tablespoons of water over the mixture and toss. Add the hot oil (2 tbsp) and mix again. The mixture should be clumpy and slightly wet, not runny. If it looks too dry, add water 1 tablespoon at a time until it holds together when pressed.
- Heat the oil: In a deep pan or kadai, heat oil over medium-high heat until a small piece of batter dropped in sizzles and floats to the surface immediately (about 350°F / 175°C).
- Fry the pakoras: Drop spoonfuls of the onion mixture (about 1.5 tablespoons each) into the hot oil, a few at a time without overcrowding. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy all over.
- Drain and serve: Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter. Serve hot with chutney or ketchup.
Tips
- Slice onions thinly and evenly – thick slices will not cook through properly and can become soggy.
- Do not over-wet the batter – the onions should be coated but not dripping. The moisture from the onions plus the hot oil is enough to create a crispy texture.
- Maintain oil temperature – if the oil is too hot, the outside burns before the inside cooks; if too cool, the pakoras absorb oil and become greasy. Use a thermometer if you have one.
- Add hot oil to the batter – this helps create a crackly crust. If you skip it, the pakoras will still be good but less crispy.
Serving Suggestions
Serve these pakoras hot as a snack with mint chutney, tamarind chutney, or simple ketchup. They also pair wonderfully with a cup of masala chai or coffee. For a fuller meal, serve them alongside a simple dal and rice, or use them as a filling for a chaat-style dish with yogurt and chutneys.
Variations
- Add vegetables: Mix in a handful of chopped spinach, grated carrot, or finely chopped cabbage along with the onions.
- Make it spicy: Add 1-2 finely chopped green chilies or a pinch of garam masala to the batter.
- Gluten-free: This recipe is naturally gluten-free if you ensure your spices are certified gluten-free. The rice flour and gram flour are both gluten-free.
- Baked version: For a lighter option, spread the mixture on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and crispy. They won’t be as crunchy as fried, but are still delicious.
Storage and Reheating
Store leftover pakoras in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for 5-7 minutes, or in an air fryer at 350°F (175°C) for 3-4 minutes until crisp again. Avoid microwaving, as it makes them soggy. For longer storage, freeze the fried pakoras in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat from frozen in the oven or air fryer until hot and crispy.
Frequently Asked Questions
1. Can I use only rice flour instead of gram flour? Yes, you can, but the texture will be different – rice flour alone tends to be more brittle and less savory. A 50:50 mix is ideal for crispness and flavor. If using only rice flour, you may need to add a little more water, as rice flour absorbs more liquid.
2. Why are my pakoras soggy? Sogginess usually happens when the oil is not hot enough, causing the pakoras to absorb oil. Also, if the batter is too wet, the onions release too much moisture during frying. Ensure the oil is at 350°F (175°C) and the batter is clumpy, not runny.
3. Can I make the batter ahead of time? It’s best to make the batter fresh, as the onions release water and become watery over time, affecting the texture. If you must prep ahead, slice the onions and keep them refrigerated in a sealed container for up to 24 hours, then mix the batter just before frying.
4. How do I make pakoras less oily? Use a slotted spoon to remove them from the oil and drain on paper towels. Also, ensure the oil is at the correct temperature – if it’s too cool, they’ll absorb oil. You can also add a little more rice flour to the batter, which helps absorb less oil.
5. Can I use red onions or shallots? Yes, red onions work well and are often sweeter. Shallots are also fine, but they are smaller, so adjust the quantity to get about 400 g (14 oz) total. The cooking time remains the same.
6. Is there a way to make them less spicy? Absolutely – simply reduce or omit the red chili powder. You can also add a pinch of asafoetida (hing) for a mild, savory flavor without heat.
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