Onion Pakoda Recipe

Onion Pakoda


  • 2 large white onions
  • ½-¾ cup groundnut powder
  • 1 tbsp chilli powder
  • salt to taste (at least 1 tsp)
  • 1 tbsp chaat masala (optional)
  • peanut, sunflower, or canola oil for deep frying

How to make Onion Pakoda

Pakodas are an indian snack that taste just heavenly fresh from the wok. They can really be made with anything - cauliflower, other types of vegetables, even marinated chicken. (Though if you're doing them with chicken, you probably will need to adjust the recipe to get the batter a bit thicker.) They were first introduced to me made with onions, so this is the recipe I'm typing out here. I've tried to give a guesstimate as to how much of each ingredient one should use, but just adjust it to your liking.

As with all deep-frying, make sure you get your oil hot enough or the batter will soak up all the oil and leave you with a soggy, gloopy mess. Also make sure that there are no children or pets running around and potentially getting in the way of all that hot oil.

These are best eaten piping hot, dunked in a bit of commercial chilli sauce (the kind you get at KFC or bottled by maggi), and served with an ice cold beer, or a steaming cup of masala chai. (Makes about 15)

  1. Peel and dice your onions, and set them to one side. They don't need to be chopped very finely, and it's okay if a couple of pieces are longer/bigger than the others.
  2. Mix together the groundnut powder, chilli powder, salt and chaat masala (if using). When you have a smooth-ish batter (it's okay if there are some lumps), dump the onions in and mix it well.
  3. Place at least about 2-3 inches of oil in your wok. Heat it over medium-high heat (probably till about 110-120ºC. Using your hand, roughly mold about 2 tbsp of the onion-and-batter mixture (it will be quite wet and won't really hold it's shape), then gently slide it into the oil. Fry them about 3-4 at a time, depending on the size of your wok, turning every 20 seconds.
  4. When dark-golden brown (like in the picture), remove from the oil and drain either on a rack or on paper towels, and finish cooking the rest of the onion mixture.
  5. Serve with chilli sauce and an ice cold beer, or a steaming cup of masala chai. :)
  • iconsam
    iconsam says

    Toyota Pakoda! This looks really good.

  • rockchick
    rockchick says

    Yum. Looks like great fingerfood.

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