onion pakoda recipe | kanda bajji | pyaj ke pakode | onion pakora with detailed photo and video recipe. perhaps one of the traditional and ancient pakora recipes made with sliced onion and chickpea flour. it is a popular deep-fried snack recipe across india and is prepared for various occasions which also affects the way it is prepared. generally, the most common way to prepare this snack is to have a thin coating of spiced besan batter to form layered fritters, but it can also be prepared like a dumpling without many onion layers.
onion pakoda recipe | kanda bajji | pyaj ke pakode | onion pakora with step by step photo and video recipe. pakoda or pakora recipes are a common deep-fried fritters snack recipe prepared as an evening snack. these are a very easy and simple savoury snack to prepare, yet it can be tricky if certain basic steps and processes are not followed. this recipe post tries to cover 5 basic tips and tricks to prepare a crispy and layered onion pakoda recipe also known as kanda bajji.
i had posted this recipe long back, but i am re-posting it again with additional tips and tricks. in other words, i am trying to repost the video more comprehensively this time. instead of assuming things, i have tried to explain the steps in a detailed way. so in short, with this recipe, you would get a crispy and layered pyaj ke pakode. these pakoda’s not only can be served for evening snacks but also as starters and dumplings to kadhi recipe too. i have prepared these fritters as a multipurpose snack. these can also be used as a stuffing between pav to prepare bhajji pav which is my personal favourite. i have shared a dedicated post for it, but you may follow this recipe too. moreover, i have used a combination of besan and rice flour to prepare the crispy snack. while the besan is essential for this recipe, rice flour adds crispiness to the snack. you may increase the rice flour quantity to improve the crispiness of the pakoda.
furthermore, some more additional tips, suggestions and variants to the onion pakoda recipe. firstly, be extra careful while adding moisture or water to the besan and onion mixture. generally, onion slices do have moisture in them and are more than sufficient for the coating but if you feel you need water, add in batches. secondly, as an alternative to rice flour, you can also use cornflour for the same purpose. it should also make the pakora crispy but slightly impact the taste. therefore, if you have access to rice flour, do use it for better results. lastly, the pakora has to be deep-fried in a low to medium flame for evenly distribution of heat and eventually to cook it evenly. also, low flame makes it more crispy and brittle in texture.
finally, i request you to check my other related snacks recipes collection with this post of onion pakoda recipe. it includes my other related recipes like medhu pakoda, onion tikki, dal tikki, veg lollipop, aloo mixture, lachha namak para, kaju chakli, popcorn in kadai – 3 ways, aloo puff, suji ki khandvi. further to these i would also like to add some more related recipe categories like,
onion pakoda video recipe:
recipe card for onion pakoda recipe:
onion pakoda recipe | kanda bajji | pyaj ke pakode | onion pakora
Ingredients
for onion bajji:
- 400 grams onion
- 3 chilli, finely chopped
- few curry leaves, chopped
- 2 tbsp coriander, finely chopped
- 1 tsp chilli powder
- ¼ tsp turmeric
- ¼ tsp cumin powder
- ¼ tsp ajwain
- 1 tsp ginger paste
- ¾ tsp salt
- 1½ cup besan / gram flour
- ¼ cup rice flour
- oil, for frying
for hari dahi chatni:
- ½ cup thick curd
- 2 tbsp green chutney
Instructions
how to make onion pakoda:
- firstly, thinly slice the onions. make sure to slice of uniform thickness as it helps to fry easily.
- transfer the sliced onion into a large bowl.
- add 3 chilli, few curry leaves, 2 tbsp coriander, 1 tsp chilli powder, ¼ tsp turmeric, ¼ tsp cumin powder, ¼ tsp ajwain, 1 tsp ginger paste and ¾ tsp salt.
- squeeze and mix well making sure all the spices are well combined and onions release moisture.
- further add 1½ cup besan, ¼ cup rice flour and mix well.
- squeeze and mix without adding any water.
- the water in the onion is enough to form the dough. add more besan if required.
- now drop the dough into hot oil forming a random shape.
- fry on medium flame stirring occasionally.
- fry until the pakoda turns golden brown and crisp.
- finally, drain off the pakoda and enjoy with hot tea.
how to make hari dahi chatni:
- firstly, in a bowl take ½ cup thick curd and 2 tbsp green chutney.
- mix well making sure everything is well combined.
- finally, enjoy dahi chatni with onion pakoda.
Nutrition
how to make kanda bajji with step by step photo:
how to make onion pakoda:
- firstly, thinly slice the onions. make sure to slice of uniform thickness as it helps to fry easily.
- transfer the sliced onion into a large bowl.
- add 3 chilli, few curry leaves, 2 tbsp coriander, 1 tsp chilli powder, ¼ tsp turmeric, ¼ tsp cumin powder, ¼ tsp ajwain, 1 tsp ginger paste and ¾ tsp salt.
- squeeze and mix well making sure all the spices are well combined and onions release moisture.
- further add 1½ cup besan, ¼ cup rice flour and mix well.
- squeeze and mix without adding any water.
- the water in the onion is enough to form the dough. add more besan if required.
- now drop the dough into hot oil forming a random shape.
- fry on medium flame stirring occasionally.
- fry until the pakoda turns golden brown and crisp.
- finally, drain off the pakoda and enjoy with hot tea.
how to make hari dahi chatni:
- firstly, in a bowl take ½ cup thick curd and 2 tbsp green chutney.
- mix well making sure everything is well combined.
- finally, enjoy dahi chatni with onion pakoda.
notes:
- firstly, make sure to store the pakoda in an airtight container once cooled completely. else the pakoda will turn soggy.
- also, squeeze the onions well to release the juice from them. do not add any extra water.
- additionally, you can add hot oil to the mixture; if the moisture of the onion is not there.
- finally, the crispy onion pakoda recipe tastes great when prepared crispy and spicy.