Onion pakoda needs no introduction, right? My recipe is south-Indian style pakoda that we call ulli vada at home. They are made with besan and rice flour, packed with sliced onions and other fantastic aromatics. These deep-fried fritters are golden, crunchy, and perfect with a hot cup of chai. The doughy batter comes together in 10 minutes, and you'll have them ready in about 30 minutes from start to finish.
🔍Quick Look: Onion Pakoda Recipe
What it is: Crispy Indian fritter made by coating thinly sliced onions in a spiced besan and rice flour mixture, then deep frying until golden.
Why you'll love it: These stay crispy for long and are packed with flavourful and aromatic ingredients. Plus, it comes together quickly with pantry staples.
How to make it: Mix sliced onions with two kinds of flour and spices, add just enough water to bind, then fry small portions in medium-hot oil until crisp and golden.
- ⏱️ Prep Time: 5 minutes + 10 mins resting
- 🍳 Cook Time: 15 minutes
- 👥 Servings: 3 people
- 🔥 Cook Method: Stovetop deep-frying
- ⭐ Difficulty: Easy
- 🎯 Key to Success: Slice the onions thin and let them release their moisture in the flour mix before adding water.
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Why use Rice Flour
I always use a mix of besan and rice flour, as the rice flour gives structure and crunch. Some of my north-Indian friends use cornflour, which, according to my testing, can make the pakodas crisp initially, but they soften quickly. If you want onion pakoda that stays crisp for longer, rice flour wins.
🛒Ingredients You Need
- Flour: A combination of besan (gram flour) and rice flour gives the best texture.
- Ground spices: Red chilli powder and turmeric powder add heat and colour. Adjust the chilli to your preference.
- Whole spices: Fennel seeds are my favourite here. They add little bursts of flavour in every bite. You can use cumin or carom seeds instead.
- Baking soda: Just a pinch is enough. It helps lighten the texture slightly without making the pakoda airy.
- Produce: Onions are the star. Along with that, ginger, garlic, green chillies, coriander leaves, and curry leaves add layers of flavour. Sometimes, I include mint leaves for a different flavour.
- Water: Add very little, only if needed. The onions release moisture as they rest, so you're just helping the mixture come together.
- Cooking oil: Use enough oil for deep frying so the pakodas cook evenly and turn golden and crisp.
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
How to Make Crispy Onion Pakoda?
Every region makes Onion Pakoda differently. Some prefer a very loose batter, some shape them into balls or patties, some add cashews and fresh green herbs. No two households make it the same way. But everyone agrees on one thing- it must be crispy!
In a medium bowl, add besan, rice flour, chilli powder, turmeric, fennel seeds and baking soda. Whisk to combine.
Add the curry leaves, mint leaves or coriander leaves, sliced onions, chopped ginger, garlic, green chillies and finally salt.
Use your hand to gently squeeze and mix everything. Let this rest covered for 10 minutes so the onions release their moisture.
Meanwhile, heat enough oil in a kadai for deep frying. Take 1 tablespoon of hot oil from the kadai and add it to the onion mixture. Mix well.
Add water only as needed until the mixture comes together into a thick doughy batter. It should not be runny.
When the oil is hot enough, pinch small portions of the batter and carefully drop them into the hot oil. Do not overcrowd the pan.
Fry in batches on medium heat, turning occasionally, until golden and cooked through. Since nothing is pre-cooked, maintain medium heat so the inside cooks properly. It took me 5 to 6 minutes for each batch.
Remove using a slotted spoon and drain on a steel colander or wire rack. Serve hot with chai.
Onion Pakoda Tips
- Slice uniformly: Cut onions into thin, even slices to ensure they fry at the same rate and avoid random soft spots.
- Minimal water: Use as little water as possible. The onions will release moisture on their own. Let them do the work.
- Master the oil temp: Fry on medium heat. If the oil is too cool, the pakodas will soak up grease; if it's too hot, the onions will burn while the batter stays raw.
- Monitor: Adjust the heat/flame as you go, especially between batches, to keep the oil temperature consistent based on your cookware.
Serving Suggestions
- I always serve these with my easy, simple chai or masala chai and some favourite tomato ketchup.
- If you love crispy tea-time snacks, you should also try my Arugula Fritters.
- For more crunchy evening bites, explore my collection of Savoury Snack Recipes.
- Planning a party platter? You'll find plenty of ideas in my Appetizers section.
- And if you enjoy recipes made with besan and rice flour, don't miss my Butter Murukku - another crispy favourite that you can make and store!
More Snack Recipes Using Besan
Looking for other recipes using besan? Try these:
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📖 Recipe Card
Crispy Onion Pakoda Recipe with Rice Flour
Ingredients
Flour Mix
- ½ cup besan gram flour
- ¼ cup rice flour
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1 teaspoon fennel seeds, or carom or cumin seeds
- 1 pinch baking soda, optional
- salt to taste
Chopped Veggies
- 1 large onion , thinly sliced
- 1 sprig curry leaves, finely chopped
- 2 tablespoon chopped coriander leaves, or mint leaves
- 1 teaspoon grated ginger
- 2 garlic cloves, finely chopped
- 2 to 3 green chillies, finely chopped
- 1 tablespoon hot oil
- water , as required (a few tbsps)
- Oil to deep fry
Instructions
Prepare the doughy batter
- Take a medium-sized bowl and add both the flour, spices, baking soda and salt and mix to combine.½ cup besan gram flour¼ cup rice flour½ teaspoon red chilli powder¼ teaspoon turmeric powder1 teaspoon fennel seeds or carom or cumin seeds1 pinch baking soda optionalsalt to taste
- Add the sliced onions, grated ginger, garlic, green chillies, coriander leaves and curry leaves.1 large onion thinly sliced1 teaspoon grated ginger2 garlic cloves finely chopped2 to 3 green chillies finely chopped2 tablespoon chopped coriander leaves or mint leaves1 sprig curry leaves finely chopped
- Using your hand, gently squeeze and mix the onions with the flour. Set aside for 10 minutes. The onions will release moisture, adding flavour and reducing the need for extra water.
- Heat enough oil in a kadai to deep fry. Spoon out a tablespoon of hot oil from the kadai and add it to the dough mixture.1 tablespoon hot oilOil to deep fry
- By now, the onions would have sweated and moistened the flour. Add water gradually and mix until the onions and flour come together as a thick, scoopable batter.water as required (a few tbsps)
Deep fry
- Fry a small test piece to check the oil temperature, then taste and adjust the salt and spices if needed.
- Wet your hand, pinch a small portion of the batter with your fingers, and carefully drop it into the hot oil. Avoid overcrowding the pan and fry in batches.
- Fry until cooked through, turning occasionally. Since nothing is pre-cooked, keep the heat at medium so the inside cooks properly. Remove once done, as onions continue to cook after frying and leaving them too long will make them dark and bitter.
- Use a slotted spoon to remove the fritters, drain well, and place them on kitchen paper. Serve hot with a cup of chai.
Video
Notes
- Do not add too much water. The onions release moisture as they rest, so add water gradually and only if needed to bring the mixture together.
- Adding the hot oil from the kadai into the mixture helps create a lighter, crispier texture.
- Do not overcrowd the pan. Fry in small batches for even cooking and better crispness.
Nutrition Info
Intersting article on Pakoras by Vir.
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