South Indian Recipes

Onion Pakoda (Deep Fried or Air Fried)

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Whenever the weather takes a turn for the cold or wet side, you can bet my husband is going to request something hot, spicy, and fried. One of his favorite snacks is Onion Pakoda!

Onion Pakodas, or crispy deep fried Onion Fritters, are made from a dry batter with very little or no water. The onion has enough moisture required to hold the fritters together.

Pakodas are very popular starters/snacks eaten in both North and South India. However, this particular recipe is a South Indian style Onion Pakoda.

These pakodas taste great alone with some ketchup or chutney. However, being a typical South Indian boy, my husband loves Onion Pakodas as a side for dinner or lunch with some hot rice and sambar.

I have created two versions of this recipe. One is the traditional deep fried option. The second is a healthier option that involves frying the pakodas in an air fryer! I was skeptical to try this option at first but it works great! The air fried pakodas weren’t as crispy as the deep fried pakodas, but they still turned out pretty crispy! My husband, the Onion Pakoda fanatic, approved them! So, that’s definitely saying something. 🙂

Onion Pakoda (Deep Fried or Air Fried)
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Onion Pakoda (Deep Fried or Air Fried)

Recipe by Chaitra’s CreationsCuisine: Indian, South Indian
Servings

12

Pakodas
Prep Time

10

minutes
Cooking Time

15

minutes
Calories per Serving

80

kcal

Deep fried or Air fried onion fritters (South Indian style)

Ingredients

Instructions

  • Slice one big onion or two small ones into long, thin slices. Spread out onion slices on a plate.
  • Add 2 green chilis (finely minced), a few curry leaves, and a handful of finely chopped cilantro on top of the onion slices and mix well. Sprinkle a pinch of salt on top and let the onions sit for a minute or two and release moisture.
  • Meanwhile, combine 1 cup besan/ gram flour and 1/2 cup rice flour in a mixing bowl.
  • Add 1/4 tsp salt, 1 tsp ajwain seeds, and 1/2 tsp baking soda to the flour.
  • Then, mix in 2 tbsp oil. The “batter” will be chunky, not smooth. (Note: The oil should be at room temperature.)
  • Now, add the onion mixture to the dry batter and mix well.
  • At this point, you can sprinkle in a little bit of water if needed. You can also add a bit more besan/ gram flour, if required. (Note: The moisture from the onions should be enough. Very little extra water is needed.)
  • Once you have your batter ready, you can either deep fry or air fry the pakodas.
  • Deep Fry Option
  • Heat up oil in a frying pan. Fill the frying pan 1/2 way and heat at a medium flame. (Note: The oil should not get too hot. If it does, your pakodas might burn.)
  • Grab a medium sized clump of batter and slowly drop it into the flame. You can add a few more clumps. Try to use as much of the oil as possible, but make sure the pakodas don’t touch each other. (Tip: Smaller clumps work better than bigger clumps. The pakodas turn out crispier and cook better!)
  • Fry till golden brown. Take the pakodas out of the oil using a spider strainer and place them on a paper towel (placed on a bowl or plate) to absorb the oil. Enjoy your onion pakodas hot! 🙂
  • Air Fry Option
  • Spray a bit of cooking spray in the air fryer tray.
  • Grab a medium sized clump of batter and place it in the air fryer tray. Place a few more clumps in the tray. Add as many clumps as you can in the tray without having them touch each other. (Tip: Smaller clumps work better than bigger clumps. The pakodas turn out crispier and cook better!)
  • Brush a little oil on top of each pakoda.
  • Pre-heat air fryer to 350°F for 3 minutes.
  • Place the air fryer tray in the air fryer, Let pakodas cook for 10 minutes. Halfway through, at the 5 minute mark, flip the pakodas. Enjoy your onion pakodas hot!:)

Notes

  • I usually use red onions for this recipe, because I like the taste. However, you could use yellow or white onions as well.
  • If you don’t have ajwain/carom seeds, you could use jeera/cumin seeds instead.
  • If you are nervous about deep frying, my advice is to use a small, deep pot/pan instead of a wider, shallow one. Also, if you aren’t comfortable dropping the item to be fried into the hot oil with your bare hands, a spoon works just as well.
  • I prefer to mince my green chilis in a grinder. However, you can finely mince them by hand or even just slit them.
  • There are many versions of this recipe. This is my tried and true version that I learned from my Mother. I hope you love it!
  • Vegan Option: This recipe is Vegan! 🙂

Did you make this recipe?

I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.

 

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