This Onion Pakoda is an Indian-style fritter that's easy to make, crispy, and cooked in the Air Fryer with very little oil. Serve these onion pakoras hot with cilantro mint chutney and enjoy them with a cup of hot masala chai.
In the Indian monsoon seasons, masala chai and pakoda are a beloved combination. My mom always made the best pakodas, including aloo pakoda, sweet corn pakoda, and spinach corn pakoda during the rains, making them a cherished family tradition.
Today I am sharing my favorite, onion pakoda recipe. It is made by deep-frying a mixture of besan (gram flour), onions, and spices until crispy and golden brown. The result is a delicious and crunchy treat enjoyed by people of all ages.
If you are someone who avoids deep-fried food items, here we have an air-fried version of onion pakodas, too. You can also check my 20+ easy air fryer indian recipes.
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What Is a Pakoda?
Pakoda is a savory Indian fritter made with gram flour (besan), vegetables, and spices. They are deep-fried until crispy and golden brown. They can be enjoyed with chutneys, perfect for a rainy day or as a party appetizer. They are also known as pakora, bajji, and bajjiya.
Ingredients
- Onion - I like to use red onion for these pakodas. However, you can use any variety of onions, like yellow, white, sweet, or red onions.
- Besan Flour (Gram Flour) is a gluten-free flour primarily used as a binding agent.
- Rice Flour - is added to give a crispy texture to the pakoras. You can easily find it in Indian grocery stores.
- Ginger - is added for the flavor, so don't skip it.
- Fresh Herbs - I like to use coriander leaves and curry leaves as they give a wonderful flavor.
- Spices & Seasonings - You can enhance the flavors of pakodas using spices like ajwain (carrom seeds), turmeric, red chili powder, garam masala, and chaat masala.
How to Make Onion Pakoda
Take 1 large red onion (about 250 grams) and thinly slice them. They shouldn't be too thick or too thin.
Transfer the sliced onions to a large bowl. In a mixing bowl, add the following ingredients:
- 1 teaspoon ginger, grated
- 1-2 green chilies, finely chopped
- 1 stalk curry leaves, finely chopped
- ¼ cup coriander leaves, finely chopped
- ¼ teaspoon ajwain (carrom seeds)
- ¼ teaspoon turmeric
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- ½ teaspoon salt, as per taste
Gently massage the onions using your hand.
Cover the bowl with a plate and let it sit for 10 minutes, it helps in releasing moisture from the onions.
After 10 minutes, add ¼ cup besan (gram flour), and 1 tablespoon rice flour. Mix well such that the mixture is stiff and not soggy. Do not add any extra water, the moisture from onions should be enough to form the dough. You may add additional 1-2 tablespoons of besan if required.
Next, add ½ tablespoon of hot oil. This helps to keep pakodas soft from the inside. So don't skip it.
For Air Frying
Preheat your air fryer to 350°F (176°C). Spray or brush some oil so the pakoda doesn’t stick to the plate.
Now, drop the pakoda mixture on the air fryer plate. I was able to get 9 big pakodas from this dough. You can make any size of your choice.
Air fry at 350°F (176°C) for 10-12 minutes or until the edges start browning and turn crispy. Shake the basket halfway through and spray some oil on the pakodas.
Sprinkle some chaat masala on top and serve these onion pakodas immediately straight from the air fryer.
For Deep Frying
If you don't have an air fryer, you may also deep fry these pakodas.
Heat oil in a deep frying pan on medium flame. Once hot, drop the pakoda mixture into the oil. Stir them occasionally. Fry them till they are golden brown in color.
Oven Instructions
Preheat the oven to 400°F and line a baking sheet with parchment paper. Arrange the pakora evenly in a single layer.
Bake at 400°F for 15 to 20 minutes or until golden brown and crispy. Brush or spray oil, halfway through.
Serving Suggestion
Serve these onion pakodas hot with dipping sauces like coriander mint chutney, sweet tamarind chutney, and a cup of masala chai.
You can also include these pakoras in Punjabi kadhi for a delightful twist.
Air Frying Tips & Variations
- Slicing onions: Make sure to slice the onion thinly with even thickness. Uneven slices can result in some pakoras being less crispy.
- Work in batches: Ensure to spread the onion pakoras in a single layer in the air fryer basket, leaving space between each one. Cook in batches if necessary.
- Shake the basket halfway: It's important to shake the basket halfway through to ensure even cooking. Also, be sure to spray or brush some oil halfway through for a nice golden color and crispy texture. Don't skip this step.
- Adding hot oil to the dough: Adding ½ tablespoon of hot oil to the pakora dough makes it softer and lighter on the inside while ensuring a crispy exterior.
- No Besan: If you don't have besan (gram flour), you may replace it with chickpea flour.
- No Rice Flour: If you don't have rice flour at home, replace it with the same amount of corn flour, or you can skip it entirely. Rice flour helps make the pakoras crispy.
- No Ajwain (carrom seeds): Don't worry, simply replace it with cumin seeds. Ajwain gives a nice taste and helps to relieve indigestion.
- Every air fryer is different, so adjust the time and temperature accordingly.
Frequently Asked Questions
Few people add hot oil to the pakoda dough before frying because it helps to make the pakodas crispy on the outside and lighter/softer on the inside.
Ensure to add rice flour (or cornflour) as mentioned in the recipe to keep the pakodas crispy. Also, make sure to add no/or less water while preparing the pakoda mixture. Adding hot oil to the pakoda mixture also helps to make it crispy.
Yes! This is a vegan and gluten-free recipe.
More Indian Air Fryer Recipes
Onion Pakoda - Air Fryer
Ingredients
- 1 large red onion (or 2 small onions, about 250 grams), sliced lengthwise
- ¼ cup besan (gram flour) add more if required
- 1 tablespoon rice flour for crispness
- 1 teaspoon ginger grated
- 1-2 green chilies finely chopped
- 1 stalk curry leaves finely chopped
- ¼ cup coriander leaves finely chopped
- ¼ teaspoon ajwain (carrom seeds)
- ¼ teaspoon turmeric
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- ½ tablespoon hot oil
- ½ teaspoon salt as per taste
- oil for air frying or deep fry
Garnish
- chaat masala powder for sprinkling
Instructions
Preparation
- Take a large red onion (about 250 grams) and thinly slice them. They shouldn't be too thick or too thin.
- Transfer the sliced onions into a large bowl. Add all ingredients except rice flour, besan, and oil to a mixing bowl. Gently massage the onions using your hand.
- Cover the bowl with a plate and let it sit for 10 minutes, helps in releasing moisture from the onions.
- After 10 minutes, add besan, and rice flour. Mix well such that the mixture is stiff and not soggy. Do not add any extra water, the moisture from onions should be enough to form the dough. You may add additional 1-2 tablespoons of besan if required.
- Next, add ½ tablespoon of hot oil. This helps to keep pakodas soft from the inside. So don't skip it.
For Air Frying
- Preheat your air fryer to 350°F (176°C). Spray or brush some oil so that the pakodas don’t stick to the plate.
- Now drop the pakoda mixture on the air fryer plate. I was able to get 9 big pakodas from this dough. You can make any size of your choice.
- Air fry at 350°F (176°C) for 10-12 minutes or until edges start browning and turn crispy. Shake the basket halfway through and spray some oil on the pakodas.
- Sprinkle some chaat masala on top and serve it immediately straight from the air fryer.
For Deep Frying
- If you don't have an air fryer you may also deep fry these pakoda's.Heat oil in a deep frying pan on medium flame. Once hot, drop the pakoda mixture into the oil. Stir them occasionally. Fry them till golden brown color.
Oven Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Arrange the pakora evenly in a single layer.Bake at 400 F for 15 to 20 minutes or until golden brown and crispy. Brush or spray oil, halfway through.
Notes
Air Frying Tips & Variations
- Slicing onions: Make sure to slice the onion thinly with even thickness. If few are thick and few are thin, pakoras will not be crispy.
- Work in batches: Make sure to spread the onion pakoda in a single layer in the air fryer basket, leaving some space between each other. Cook in batches if needed.
- Shake the basket halfway: It's important to shake it halfway through to allow the pakodas to be cooked evenly. Also, make sure to spray/brush some oil halfway through to get a nice golden color and crispy pakoda. Do not skip this step.
- Adding hot oil to the dough: adding ½ tablespoon of hot oil to the pakoda dough makes them softer/lighter from the inside and crispy from the outside.
- No Besan: If you don't have besan (gram flour), you may replace it with chickpea flour.
- No Rice Flour: If you dont have rice flour at home, replace it with the same amount of corn flour, or you can totally skip it. Rice flour helps to make the pakoda's crispy.
- No Ajwain (carrom seeds): Don't worry, simply replace it with cumin seeds. Ajwain gives a nice taste and helps to relieve indigestion.
- Every air fryer is different, so adjust the time and temperature accordingly.
Nutrition
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