"Crispy Onion Pakoda Recipe | Perfect Tea-Time Snack for Monsoon & Winter"

Onion pakoda recipe (Monsoon special)

Craving something crispy, spicy, and perfect with your evening chai? 🤤 Try this Onion Pakoda recipe – a favorite Indian snack that's loved across every home, especially during rainy days or cold evenings. Also known as Onion Bhaji or Kanda Bhajiya, these golden-brown fritters are super easy to make and packed with flavor.

 

Made with thinly sliced onions, gram flour (besan), and a mix of Indian spices, Onion Pakoras are crunchy on the outside and soft inside – just the way we all like them! Whether it's for a quick tea-time snack, party starter, or a comfort food during monsoon, this recipe never disappoints.

About Onion pakoda  :

Pakodas are one of the most loved snacks in Indian homes, made using besan (gram flour) mixed with water, spices, and a variety of vegetables like potato, spinach, or onion. Among all types, Onion Pakoda stands out as the king of pakodas! Made with thinly sliced onions, besan, green chilies, ajwain, and spices, these crispy fritters are a go-to snack during rainy and winter seasons.

The aroma of hot pakoras with a cup of tea is pure bliss, especially during monsoon in states like Maharashtra and Gujarat, where Kanda Bhaji is extremely popular at roadside stalls and homes alike.

What makes onion pakoras so special is their unique balance of crunch and spice – the onions caramelize slightly when fried, giving them a naturally sweet and savory taste that’s hard to resist. Compared to other pakodas, these are lighter, quicker to make, and pair wonderfully with green chutney.

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Why you will love my recipe :

• Crispy & Flavorful Every Time:
  Your onion pakoda recipe gives that perfect crunch on the outside and soft spicy flavor inside – just like the ones from street vendors but even better at home!

• Easy to Make with Simple Ingredients:
  No fancy ingredients needed! Your recipe uses basic items like onions, besan, and common Indian spices – making it super convenient for everyone.

• Perfect for Chai Time & Rainy Days:
  Indian people love pakoras with a cup of masala chai, especially during monsoon or winter. Your recipe brings that cozy, homely feeling that everyone craves.

• Better Than Restaurant Taste:
  Homemade freshness, balanced spices, and the right frying method in your recipe make it tastier and healthier than outside food.

 Ingredients for Onion Pakoda Recipe:

– 2 large onions (thinly sliced)
– 1 cup gram flour (besan)
– 2 tablespoons rice flour (for extra crispiness)
– 2 green chilies (finely chopped)
– A handful of coriander leaves (chopped)
– 1 teaspoon ajwain (carom seeds)
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt to taste
– Water as needed (for mixing)
– Oil for deep frying

Steps for making onion pakodas :

Step 1: Slice the Onions
Start by peeling and thinly slicing 2 large onions. The thinner you slice, the crispier your pakodas will be. Place them in a large mixing bowl and gently separate the layers.

Step 2: Add Spices and Herbs
To the onions, add green chilies, chopped coriander leaves, ajwain, turmeric, red chili powder, and salt. Mix everything well using your hands so the onions release some moisture and soak in the flavors.

Step 3: Add Gram Flour and Rice Flour
Now add gram flour (besan) and rice flour to the spiced onions. Mix gently without water at first. The moisture from onions will help the flour stick. If needed, sprinkle a little water to bind everything – but not too much, or pakoras will turn soggy.

Step 4: Heat the Oil
Pour enough oil in a deep frying pan and heat it on medium flame. To check if the oil is hot enough, drop a small portion of the batter in the oil – it should rise up immediately without turning too brown.

Step 5: Fry the Pakodas
Take small portions of the onion mixture and drop them gently into the hot oil. Don’t overcrowd the pan. Fry on medium heat until the pakodas turn golden brown and crispy from all sides.

Step 6: Drain and Serve Hot
Once fried, remove the pakodas and place them on paper towels to drain excess oil. Serve hot with green chutney, ketchup, or a hot cup of masala chai.

Extra Tips for Crispy & Tasty Onion Pakoda:

– Always slice onions thinly: Thin slices help the pakodas turn extra crispy and cook evenly.
– Don’t add too much water: Let the moisture from onions do the binding. Too much water can make the batter runny and pakodas soggy.
– Add rice flour: Mixing a little rice flour with besan adds extra crunch to your pakoras.
– Rest the batter for 10 minutes: Let the onion mixture sit before frying — it helps release natural juices and enhances flavor.
– Fry on medium flame: High flame can burn the outer layer while leaving the inside uncooked. Medium flame gives even crispiness.

Conclusion:

Onion Pakoda recipe is more than just a snack – it’s a feeling of comfort, warmth, and Indian tradition, especially loved during rainy days and chilly evenings. With its crispy texture, bold spices, and quick preparation, this dish is perfect for tea-time cravings or family gatherings. Whether you're hosting guests or looking for a crunchy side with Veg Biryani, this onion pakoda recipe brings that street-style magic right into your kitchen. Try it once, and it might just become your all-time favorite!