Makes: about 18–22 pakoras
Prep: 15 min
Frying: 15–20 min
Ingredients
For the pakoras
- 3 large onions, very thinly sliced
- 1½ cups gram flour (besan/chickpea flour)
- ¼ cup rice flour — gives extra crispness
- 1–2 green chilies, finely chopped
- 2 tbsp fresh cilantro/coriander, chopped
- 1 tsp cumin seeds
- 1 tsp ajwain (carom seeds)
- 1 tsp red chili powder
- ½ tsp turmeric
- ½ tsp ground coriander
- ½ tsp garam masala
- ½ tsp baking powder or a small pinch of baking soda
- 1 tsp salt, or to taste
- 1 tsp grated ginger
- 1 tsp grated garlic
- 2–4 tbsp water, only as needed
- Oil for deep frying
Using rice flour alongside besan is a common way to make onion pakoras particularly crisp. Ministry of Curry+1
Tamarind dipping sauce
- 3 tbsp tamarind concentrate/pulp
- 2 tbsp brown sugar or jaggery
- ½ tsp cumin powder
- ½ tsp coriander powder
- ¼ tsp chili powder
- ½ tsp ginger powder
- ¼ tsp salt
- ½ cup water
A sweet-tangy tamarind chutney is a traditional accompaniment to pakoras. Kikkoman+1
Method
1. Make the sauce
Put the tamarind, sugar/jaggery, spices, salt and water into a small saucepan.
Bring to a simmer and cook 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust:
- More sugar → sweeter
- More tamarind → more sour
- More chili → hotter
Set aside to cool.
2. Prepare the onions
Slice the onions very thinly and separate the strands with your fingers.
Put them in a large bowl with the salt and gently squeeze/massage them for about 1–2 minutes. Let them sit for 5 minutes.
The onions will release moisture, which helps bind the flour without needing a lot of added water. Silk Road Recipes
3. Make the pakora mixture
Add:
- Besan
- Rice flour
- Chilies
- Cilantro
- Ginger and garlic
- Cumin
- Ajwain
- Chili powder
- Turmeric
- Coriander
- Garam masala
- Baking powder
Mix thoroughly.
Don’t make a runny batter. The mixture should be thick and sticky, with the flour just coating and holding the onion strands together. Add water 1 tablespoon at a time only if absolutely necessary. A thick batter helps prevent soggy fritters. One Pot Recipes
4. Heat the oil
Heat 5–7 cm (2–3 inches) of neutral oil to approximately 175–180°C / 350–355°F.
5. Fry
Take a small handful of the onion mixture and gently drop it into the oil.
Don’t make perfectly smooth balls—keep the onion strands loose and irregular. That’s what gives the pakoras in your picture their characteristic crispy, lacy edges.
Fry in batches for about 3–5 minutes, turning occasionally, until deeply golden and crisp.
Don’t overcrowd the pan.
6. Extra-crispy finish
For the texture shown in your photo, let the first batch cool for a couple of minutes, then fry it again for 30–60 secondsuntil deeply golden. Double-frying is a technique used for especially crisp pakoras. rajskitchen.com
Drain on a rack or paper towels.
For the exact look in your photo
I’d make these adjustments:
- 3 large onions
- 1½ cups besan + ¼ cup rice flour
- Use very thin onion slices
- Keep the batter quite dry
- Add plenty of onion strands to each fritter
- Fry at 175–180°C
- Make irregular, chunky portions rather than balls
- Fry until deep orange-golden, not pale yellow
- Double-fry for maximum crunch
Serve immediately with the tamarind sauce. You can also add fresh cilantro, sliced green chilies, or a little chaat masala on top. Ministry of Curry+1
A detailed onion pakoda recipe with deep-fry, oven and air-fryer methods