Pakodi Recipe (Street Style Onion Pakora)

Call them differently – Pakodi, pakoda or pakora but they are all the same deep fried fritters from the South Asian countries. These are extremely popular all over, in the households, street stalls, cafes and restaurants. In this post I share the South Indian street style Onion Pakoda which are deliciously crunchy, light and addictive. The best part is they stay crunchy for the next few hours without turning soggy. So they are great especially when you host a party.

There are many fancy variations of these pakoda, made with potatoes, fish, corn, spinach, chicken etc. But the basic ones made with onions, remain every ones favorite because they are easy to make. These may look similar to the onion bhajiyas but they taste very different and the texture is also different.

While the bhajiyas are softer from inside and more tender, these pakodi are light and super crisp but not hard. This unique texture comes from using lesser water to make the batter and it is more like a dough instead of having a batter consistency. The use of corn starch makes them light while the rice flour keeps them crisp. Using the combination of gram flour, corn starch and rice flour gives a unique texture to these.

Usually garlic is not added to pakoda but this street style recipe uses ginger and garlic both for a more depth of flavor. Green chili is commonly used for heat in the regular pakora but this version also uses red chili powder or flakes for a different flavor.

You are making these for a party, you may keep them warm in the oven or make ahead and reheat in a air fryer or oven. They turn out super good. Serve these with Masala Chai or Irani Chai if you have tea drinkers around. This Mint chutney or Cilantro Chutney are great sides. If you have leftover pakoda, you may also add them in this Kadhi.

Photo Guide

How to make Onion Pakodi (stepwise photos)

1. Add thinly sliced onions, green chilies, ginger garlic paste, finely chopped coriander, mint & curry leaves to a bowl. Sprinkle salt all over. Gently mix for about 30 secs and set aside for 10 minutes.

2. You will see onions release moisture.

3. Add besan, rice flour and corn flour (corn starch).

4. Add red chili powder, turmeric and ajwain.

5. Mix well to make a tight dough. I have not used water at all. The mixture should look something like shown in the picture. But if it is too dry and doesn’t bind together then you may can sprinkle some water. The quantity of flours mentioned in the recipe works well for our taste. If you like more flour in your pakora, then you may also use up the flour mentioned as optional in the recipe card.

6. Heat up 1 tbsp oil in a kadai. It must turn very hot. Pour it to the dough. Mix it.

7. Heat oil in a kadai for deep frying. Test if it is hot enough by dropping a small portion of the mix. If the oil is hot enough the dough raises, make sure it is not smoky hot as well.

8. Take small portions and drop in the hot oil. Do not add the mixture in large lumpy portions.

9. Fry until golden on a medium flame stirring often. When they are done, bubbles will reduce.

10. Drain them on a kitchen tissue.

Serve onion pakoda hot or warm. These can also be reheated quickly in a oven at 220 C for 3 to 5 mins depending on the size.

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