Onion pakoda also known as pyaaz ke pakore & kanda bhajji is a deep-fried crispy Indian snack made with thinly sliced onions coated with besan (gram flour) along with herbs and spices.
This is a vegan, and beginner-friendly recipe perfect for evening snacks.
About onion Pakoda (Kanda Bhajji)
Onion pakoda also known as Onion bhajji is a popular Indian snack recipe.
Made with thinly sliced onions coated in spiced besan (gram flour) and deep fried until golden brown.
These pakodas (fritters) are a perfect accompaniment to a hot cup of adrak chai (ginger tea).
Onion pakodas as made in every household all across India, with each region adding its own unique twist to the recipe.
These are best served as an appetizer, tea-time snacks or as a side dish with meals along with spicy coriander chutney, tamarind chutney or tomato ketchup.
These are versatile and can be easily tweaked to suit your taste buds.
These are known by several names depending upon region to the region such as Kanda bhaji, pyaz ke pakode, onion pakoda, kanda bhajiya, and onion bhaji to name a few.
These can be made in a jiffy with basic minimal ingredients that are easily available in your home. These are super addictive.
Onion pakodas are crowd-pleasers. In the evening you will find a long queue in front of food carts selling these tasty, hot and crispy pakodas / bhaji along with fried salted chillies and dry or wet chutney.
Making onion pakoda / fritters does not take a lot of time, this recipe can be done within 30 minutes.
When fried to a golden brown, this kanda bhaji turns crispy on the outside and soft on the inside.
Many times, instead of making regular onion pakoda, I like to add finely chopped ginger, green chillies, and curry leaves along with garam masala powder. A little twist to regular flavours.
But the original recipe doesnโt require so many spices and herbs.
The main ingredient is Onion here, hence the flavour of onion should dominate other herbs and spices.
In India, you will find varieties of fritters (pakoda) that are made out of vegetables, lentils, legumes, dairy products and bakery products such as cabbage pakoda, moong dal pakoda, matki pakoda (sprouts fritters), Palak & corn pakoda, baingan pakoda (Eggplant pakoda), sweet corn pakoda, bread pakoda, spinach, cauliflower, potatoes, paneer (Indian cottage cheese) and many more.
To make this super simple recipe, all you need is to mix everything together and deep fry. These turn out super crispy & delicious, believe me, you are not going to stop at just one.
Kids love to have this crispy onion pakoda along with tomato ketchup or imli ki chutney (sweet tamarind chutney). However, these are so flavourful by themselves that you do not need any dip along with them.
When I have friends coming over I often tend to make these instead of any other pakodas and serve them with hot ginger tea.
Some important tips to remember while making this onion pakoda / fritters
To get crispy onion pakoda, make sure that you cut the onion slices very thin.
Always fry these pakodas on medium flame. If the flame is too low, the pakoda tends to absorb a lot of oil and instead of getting crispy, they become soggy.
I have used rice flour here to make this pakoda extra crisp. In case you do not have rice flour, you may use cornflour or skip them altogether and use only besan (gram flour).
Recipe Video
ingredients
Onions โ We will need 4-5 large onions, sliced thinly.
Flours โ For the batter, we will used besan (gram flour) and rice flour. Rice flour helps make this pakoda extra crisp.
Spices & Herbs โ To enhance the flavour of this onion pakoda we will add whole coriander seeds, ajwain seeds (carom seeds), red chilli powder, hing (asafoetida) and finely chopped coriander leaves.
Seasonings -Salt to taste.
Water โ To bind the flour with onions only if needed. I ended up using less than 1/4th cup of water just to moisten the batter a bit.
Oil โ To deep fry. I have used sunflower oil.
Frequently Asked Questions
Can we bake this onion pakoda?
Yes, you can bake the pakoda.
Preheat oven for 5 minutes at 170 degrees Celsius. Place a small bite-sized portion of the batter on the parchment paper.
Bake for 20 minutes. Halfway through, lightly brush the pakodas with oil.
Can we store the onion pakoda batter?
Yes, you can store the extra batter in a closed container in the refrigerator. It will remain good for 2-3 days. But I would highly recommend not storing it for more than a day.
Variations
Green Leafy Vegetables โ You can add green leafy vegetables like spinach, methi (fenugreek) and amaranth.
You can also add some boiled corn which gives a nice texture and unique taste with mild sweetness and crunch.
Serving Suggestions
With Chutney โ Onion pakoda pairs best with tangy tamarind chutney, coriander-mint chutney or spicy dry garlic chutney (lasun chutney)
With Tea โ Serve these pakodas for a perfect evening snack with steaming masala chai or coffee.
Side-Dish โ You can also serve them as an accompaniment to the meals.
Storage Options
Onion pakodas are best served fresh when they are hot and crisp.
Storing is not recommended, however, if you have leftovers then store them in an airtight container at room temperature for 4-5 hours. Reheat in the oven or refry to regain crispness.
Air Fryer Method
- Preheat the air fryer for 10 minutes to 400ยฐF.
- Spray the air fryer with a little oil.
- Take a dollop of the onion pakoda batter and place it in the air fryer basket. Do not overcrowd. Apply or spray some oil on top of the pakodas too.
- Air fry at 350ยฐF for 14-15 minutes. Flip them in between.
- Once cooked and golden brown, take it out on a plate.
- Air fryer onion pakoda is ready. Serve them hot.
- You may serve this as it is with spicy coriander chutney or tamarind chutney or you may sprinkle some chaat masala or raw mango powder for extra zing.
- You can reheat the leftover pakodas in the air fryer for about 5 minutes. Just brush them lightly with oil while reheating.
Related Recipes
More Pakoda (fritter) Recipes
Cabbage Pakoda, Moong Dal Pakoda, Matki Pakoda (Sprouts Fritters), Palak & Corn Pakoda, Baingan Pakoda (Eggplant Pakoda), Sweet Corn Pakoda
How to make Onion Pakoda (Kanda Bhajji)
Important Tip:
To make sure if the oil is hot enough for frying, drop a small onion batter in the oil, if it starts to sizzle immediately without burning the edges then you have the right temperature to fry the pakoda. If the pakoda doesnโt sizzle then the oil is too cold and if the pakoda burns immediately then the oil is way too hot.
Note:
I have specified the measurement of gram flour (besan) here, however, you will need to eyeball the quantity as per the water released by onions.
Spices and flours mentioned in the recipe are easily available at any Indian grocery store and also on amazon.in & amazon.com.
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Recipe Card
Onion Pakoda | Pyaz Ke Pakore | Kanda Bhajji | How to make Onion Pakoda
Ingredientsย ย
- 4 Onions, thinly sliced
- 4-5 tablespoons Besan (Gram Flour)
- 2-3 tablespoons Chawal Ka Atta (Rice Flour)
- 1 teaspoon Whole Coriander Seeds OR Coriander Powder
- 1/4th teaspoon Ajwain (Carrom Seeds)
- 1/4th teaspoon Hing (Asafoetida)
- 1 teaspoon Red Chilly Powder
- 2 tablespoons Coriander Leaves
- Salt to taste
- Oil to fry
Instructionsย
- In a bowl, add thinly sliced onion and add 1 teaspoon salt. Mix salt well with onions and while doing so lightly crush the onions by hands or by a spoon.
- Set this mixture aside for about 5-7 minutes. Adding salt to onions makes the onions release their water which we will use to make the batter. We will try not add any excess water for making the dough.
- Once rested for 5 mintues, add spcies, ajwain (carrom seeds), hing, roughly crushed corinader seeds, red chilli powder, and finely chopped cilantro (coriander leaves). Mix everything well.
- Gradually add rice flour and gram flour (besan)ย .Mix well. Here you will have to adjust the quanity of flours depending upon how much water is released by onions and also the quality of the flours, so add accordingly.
- Once the pakoda batter is ready, heat oil and drop small portions of theย onion batterย into the hot oil and deepย fryย till golden brown on medium flame.
- Onion Pakodas (Kanda Bhajji) is ready.
- Serve with coriander mint chutney or ketchup along with a cup of tea or coffee.
Air Fryer Method
- Pre-heat air fryer for 10 minutes to 400ยฐF. Spray the air-fryer with little oil.
- Take a dollop of the onion pakoda batter and place it in the air fryer basket. Do not overcrowd. Apply or spray some oil on top of the pakodas too.
- Air fry at 350ยฐF for 14-15 minutes. Flip them in between.
- Once cooked and golden brown, take out on a plate.
- Air fryer onion pakoda are ready. Serve them hot.
- You may serve this as it is with coriander or tamarin chutney or you may sprinkle some chaat masala or raw mango powder for extra zing.
- You can reheat the leftover pakodas in air fryer for about 5 mintues. Just brush them ligthly with oil while reheatting.
