• Amita Garg

Onion Pakoda

Updated: Mar 19


Crispy Onion Pakoda or kanda Bajia-

To make crispy onion pakoda there is no need to make thick batter of gram flour like the other pakoda recipe. Onion water will moisten the flour. We also add some rice flour and semolina with gram flour.


Author- Amita Garg

cuisine- Indian

Preparation time- 30 Minutes

Cooking Time- 15 minutes

Serves- 2

Ingredients-

  • Onion 1[cut into rings]

  • Gram Flour 1 cup

  • Rice flour 2 tab Sp.

  • Semolina 1 tab Sp.

  • Salt to taste

  • Red chili powder 1/2 t Sp.

  • Carom seeds 1/4 Sp.

  • Ginger 1 Sp. finely chopped

  • Coriander leaves 1 tab Sp.

  • Oil for frying

How to Make-

  1. In a plate, add all ingredients except oil, mix well.

  2. Coat onion rings very well with flour mix.[do not add water, if too dry, add 1 tsp water at a time].

  3. Leave it for 20 minutes. By this time onion release its water and mixture gets wet.

  4. Heat the oil.

  5. Deep fry till golden both the sides.

  6. Remove bhajia on paper towel.

  7. Serve hot.

How to Serve-

  1. You can serve with coriander green chutney or tomato hot and chili sauce.

  2. You can also serve as Kanda bhajia pav- Slit the Pav. Apply green chutney on one side and dry garlic chutney on the other side. Place the Kanda Bhajiya and make the sandwich. Serve it with fried green chilies.


Step By Step Recipe of Onion Pakoda-

In a plate, add all ingredients except oil, mix well. Coat onion rings very well with flour mix.[do not add water, if too dry, add 1 tsp water at a time]. Leave it for 20 minutes. By this time onion release its water and mixture gets wet.

  1. Heat the oil. Deep fry till golden both the sides. Remove bhajia on paper towel. Serve hot.







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