Dessert

Onion Pakora (Indian Onion Fritters) Recipe

Name: Onion Pakora (Indian Onion Fritters) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 cups red onions, thinly sliced; 2 Birds Eye Chile (or 1 Serrano chili), minced; 1 tbsp ginger paste; 1 cup besan flour (chickpea flour); 2 tablespoons rice flour; 1 teaspoon Kashmiri red chili powder; ½ teaspoon ground caraway seeds; ¼ teaspoon ground turmeric; ¼ teaspoon kosher salt; ⅛ teaspoon ground asafoetida (hing); 10 dried curry leaves, chopped if fresh or crushed if dried; 1 ½ cups vegetable oil (for deep frying); Tomato chutney; Pudina chutney (Indian mint chutney); Ketchup (catsup)

ByHarry Bern December 27, 2025December 27, 2025

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Introduction

Onion Pakora, also known as Indian Onion Fritters, are crispy, flavorful snacks perfect for any time of day. These fritters combine thinly sliced onions with a blend of spices and chickpea flour, then are deep-fried to golden perfection. They make a great accompaniment to chutneys and sauces.

A white plate filled with several crispy, deep-fried fritters that are golden-brown with darker edges, showing bits of thinly sliced onions and herbs inside. The fritters are sprinkled lightly with coarse salt and are surrounded by fresh green cilantro leaves, creating a contrast of colors. On the left side of the plate, a small white bowl holds a smooth, rich red ketchup garnished with a single cilantro leaf on top. The plate sits on a white marbled surface and the photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups red onions (thinly sliced)
2 Birds Eye Chilies (or 1 Serrano chili, minced)
1 tbsp ginger paste
1 cup besan flour (chickpea flour)
2 tablespoons rice flour
1 teaspoon Kashmiri red chili powder
½ teaspoon ground caraway seeds
¼ teaspoon ground turmeric
¼ teaspoon kosher salt
⅛ teaspoon ground asafoetida (hing)
10 dried curry leaves (chopped if fresh, crushed if dried)
1 ½ cups vegetable oil (for deep frying)

Instructions

Step 1: In a large bowl, combine all the ingredients except the oil. Using your hand, squeeze and mash the onions and spices together. Do not add water; continue squeezing until the onions release their moisture and a clumpy dough forms.
Step 2: Heat vegetable oil in a large frying pan or saucepan over medium heat until it reaches 300°F (about medium temperature for deep frying).
Step 3: Using a ¼ cup scoop, carefully drop the mixture into the hot oil in batches of 4 to avoid overcrowding. Fry for several minutes on each side until golden brown and cooked through.
Step 4: Remove the pakoras with a slotted spoon and drain on paper towels. Keep warm in a 250°F oven while frying remaining pakoras. This recipe makes about 12–14 pakoras.
Step 5: Serve hot with ketchup, tomato chutney, mint and coriander chutney, or your favorite dipping sauce.

Tips & Variations

For extra crispiness, use a mix of chickpea flour and rice flour as listed. Rice flour helps create a lighter texture.
Adjust the chili quantity to suit your heat preference or substitute with green chili for a different flavor.
Fresh curry leaves add a lovely aroma, but dried crushed curry leaves work well too.
Try serving pakoras with yogurt or tamarind chutney for a tangy twist.

Storage

Onion pakoras are best enjoyed fresh and hot. Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F for 8-10 minutes to restore their crispiness. Avoid microwaving as it can make them soggy.

How to Serve

The image shows several crispy fried fritters with a rough, uneven texture made up of golden brown and darker brown layers from deep frying. Each fritter includes visible slices of light beige onions and small pieces of green chili, mixed into the crunchy outer layers. The fritters rest on a bed of fresh green cilantro leaves that add bright color contrast. Coarse salt crystals are sprinkled on top of the fritters enhancing their texture. The close-up view highlights the crunch and layered look of the fritters with their ridged, curled edges. The setting uses a white marbled textured surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pakoras without deep frying?

Yes, you can bake pakoras in the oven at 400°F for about 20 minutes, flipping halfway through. However, they will not be as crispy and have a different texture compared to deep frying.

What can I use if I don’t have besan (chickpea flour)?

Besan is key for authentic flavor and texture, but you can substitute with all-purpose flour or a mix of rice flour and all-purpose flour. Keep in mind the taste and consistency will differ slightly.