Home Recipesaccompaniment Onion Pakoda Recipe Two Ways (Air Fryer and Deep fried) | Crispy Onion Pakora (Step-by-step Recipe)

Onion Pakoda Recipe Two Ways (Air Fryer and Deep fried) | Crispy Onion Pakora (Step-by-step Recipe)

by Rachna

Rains in India are a huge season. We actively look forward to the monsoons to give us relief from the sweltering heat. And when the sky opens up, it is a joyful sight. The petrichor, the gorgeous skies and a new washed and green landscape. It is also the perfect time to make ginger chai and have it along with pakodas or fritters. Trust me, pakoda and chai combination during rain is a favourite in most Indian households. Today, I will share my favourite crispy onion pakoda recipe that is super delicious and fun made two ways — in Air fryer and deep fried.

Here’s how to make onion pakora:

onion pakoda recipe

Serves 4

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Ingredients:

3 large onions finely sliced

1 cup Besan or chickpea flour

¼ cup Rice flour

1 tsp. ajwain or carrom seeds or dried thyme

1 tbsp. ginger garlic finely chopped

1 tsp. cayenne or red chilli powder

½ tsp. turmeric powder

1 tsp. garam masala powder

salt to taste

1 tbsp. finely chopped cilantro or coriander leaves

Oil to deep fry or 2 tsp. oil for Air frying

Method to make Onion Pakodas:

Add chickpea flour, rice flour and all the spices together and mix well.

Now add them to finely sliced onion along with coriander leaves. If you want you can add one finely chopped potato here as well.

onion pakora

Leave aside for 10 minutes. The mixture will become moist.

onion pakoda recipe

Now add water little by little so that the gram flour mix coats the onion. Do not make the batter runny or it will not turn crispy.

For Air Frying

Pre heat Air fryer to 180 C or 360 F for 6 minutes. Brush the basket with oil and make small pakoda dumplings in one layer on the basket or perforated tray.

air fryer onion pakoda

Air fry for 10 minutes. Turn the pakodas once in the middle and if needed brush with oil. Now Air fry at 200 C or 390 F for 4-5 minutes more to get the lovely brown colour.

air fryer onion pakoda

That’s it. Take out and serve your crispy tasty onion pakoda made in Air fryer hot with chutney or ketchup.

For Deep Frying

Now heat oil and using a spoon or your hands, put small portions of mixture into medium hot oil. Fry till golden brown and cooked inside.

onion pakora

Drain onto kitchen towel using a slotted spoon and serve hot with green chutney and ketchup. Enjoy onion pakora with hot cup of tea.

Pro Tips:

  1. Keeping the batter aside ensures that onion release water and hence the pakoras will turn out crisp and not soggy.
  2. When air frying keep checking mid way and turning the pakodas to ensure that they cook uniformly. Don’t over crowd the basket.
  3. You can use the same recipe to make other fritters like those of spinach, green chilli, cauliflower, potato etc. You will need to make the batter separately and then dip the vegetable in the batter and deep fry or air fry it.
  4. When deep frying, always fry at medium flame and not very high flame. To check if the oil is hot, put in a small speck if the mixture into the oil. If it comes up instantly then your oil is adequately hot.
  5. I prefer to use mustard oil as the cooking medium as it lends its unique taste to the fritters but feel free to use any oil of your choice.
  6. Don’t overcrowd the pan or kadhai or else the fritters will not cook evenly.
  7. Don’t fry on low flame or your pakodas will get soggy.
  8. You can add finely chopped potatoes and chillies to this onion pakoda mix for a delicious variation.
  9. Some people add about a tbsp. of hot oil to the batter to make the pakodas lighter.
onion pakoda

Onion Pakoda Recipe Two Ways (in Air fryer and Deep Fried) | Onion Pakora

Rachna Parmar
This is a delicious and super easy onion pakoda recipe made in Air fryer and deep fried that you can easily make at home. Try this onion pakora today.
5 from 3 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Accompaniment | Appetizer
Cuisine Indian
Servings 4 people
Calories 227 kcal
people

Ingredients
  

  • 3 large onions finely sliced
  • 1 cup chickpea flour or besan
  • ¼ cup Rice flour
  • 1 tsp. ajwain or carrom seeds or use dried thyme
  • 1 tbsp. ginger garlic finely chopped
  • 1 tsp. cayenne or red chilli powder
  • ½ tsp. turmeric powder
  • ½ tsp. garam masala powder
  • salt to taste
  • 1 tbsp. finely chopped cilantro or coriander leaves
  • 2 tsp. Oil for Air frying or as needed for deep frying

Instructions
 

  • Add chickpea flour, rice flour and all the spices together and mix well.
  • Now add them to finely sliced onion along with coriander leaves.
  • Leave aside for 10 minutes. The mixture will become moist.
  • Now add water little by little so that the gram flour mix coats the onion. Do not make the batter runny or it will not turn crisp.

For Air Frying

  • Pre heat Air fryer to 180 C or 360 F for 6 minutes. Brush the basket with oil and make small pakoda dumplings in one layer on the basket or perforated tray.
  • Air fry for 10 minutes. Turn the pakodas once in the middle and if needed brush with oil. Now Air fry at 200 C or 390 F for 4-5 minutes more to get the lovely brown colour.
  • That's it. Take out and serve your crispy tasty onion pakoda made in Air fryer hot with chutney or ketchup.

For Deep Frying

  • Heat oil and using a spoon or your hands, put small portions of mixture into medium hot oil. Fry till golden brown and cooked inside.
  • Drain onto kitchen towel using a slotted spoon and serve hot with green chutney and ketchup. Enjoy onion pakora with hot cup of tea.

Video

Notes

  1. Keeping the batter aside ensures that onion release water and hence the pakoras will turn out crisp and not soggy.
  2. When air frying keep checking mid way and turning the pakodas to ensure that they cook uniformly. Don’t over crowd the basket.
  3. You can use the same recipe to make other fritters like those of spinach, green chilli, cauliflower, potato etc.
  4. You will need to make the batter separately and then dip the vegetable in the batter and deep fry or air fry it.
  5. When deep frying, always fry at medium flame and not very high flame. To check if the oil is hot, put in a small speck if the mixture into the oil. If it comes up instantly then your oil is adequately hot.
  6. I prefer to use mustard oil as the cooking medium as it lends its unique taste to the fritters but feel free to use any oil of your choice.
  7. Don’t overcrowd the pan or kadhai or else the fritters will not cook evenly.
  8. Don’t fry on low flame or your pakodas will get soggy.
  9. You can add finely chopped potatoes and chillies to this onion pakoda mix for a delicious variation.
  10. Some people add about a tbsp. of hot oil to the batter to make the pakodas lighter.

Nutrition

Nutrition Facts
Onion Pakoda Recipe Two Ways (in Air fryer and Deep Fried) | Onion Pakora
Amount Per Serving
Calories 227 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 27mg1%
Potassium 470mg13%
Carbohydrates 35g12%
Fiber 6g25%
Sugar 7g8%
Protein 9g18%
Vitamin A 585IU12%
Vitamin C 14mg17%
Calcium 48mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
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Hope you enjoyed this onion pakoda recipe and will try it at home.

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7 comments

Soumya June 17, 2019 - 6:07 pm

I love onion pakoda! One of my secret indulgences 😀

Reply
Vinodini June 17, 2019 - 9:53 pm

It hasn’t rained in our part of the country yet. Your post is now making me crave for both the rains and the pakodas! I cannot imagine not having pakodas or bhajiyas during the rainy season. Thanks for sharing your recipe. I add hot oil to mine, will try adding rice flour next time.

Reply
Obsessivemom June 18, 2019 - 10:16 am

Thos pictures shouldn’t be allowed – I want to reach out and pick one – the pakoras look absolutely delicious.

Reply
Ramya Abhinand June 18, 2019 - 12:30 pm

Perfect… I make them in a similar way. Let the onions release the moisture rather than adding water. It gives that perfect crunchiness. Now just waiting for the monsoons to set in.

Reply
Shilpa Garg June 18, 2019 - 9:42 pm

Of all the pakodas, onion pakodas are my favorite. I have never used rice flour in pakodas. That’s an interesting addition. Will try it next time. Thanks!

Reply
Jyotirmoy Sarkar June 19, 2019 - 10:22 am

This is too much common household item, one of the best items with tea/coffee.

Reply
Amit Kumar June 20, 2019 - 9:20 am

Onion Pakodas and such bhajis are my favourite and the perfect companion during the rainy evenings. Co-incidentally it has been cloudy here since morning, hopefully we will have some rains in the evening. If it does, I will surely make Onion Pakodas and Baiginis

Reply

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