Onion Pakoda - Air Fryer - Indian Veggie Delight

5 from 6 votes

Onion Pakoda - Air Fryer

Crispy Onion Pakoda's are Indian-style onion fritters that are easy to make, crispy, and are so delicious.

Course Appetizer

Cuisine Indian

Keyword air fryer onion pakoda, pakoda recipe

Diet Gluten-Free, Vegan, Vegetarian

Method Air Fryer, Stovetop

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 140kcal

Author Bhavana Patil

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.

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.

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.

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.

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.