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Onion Pakora

Prep Time 15 mins
Cook Time 10 mins


_The vegetables_

  • 2 large onions finely sliced
  • ¼ cup cilantro roughly chopped
  • 1 tablespoon ginger paste grated on microplane grater
  • 1/2 teaspoon salt

_For the batter_

  • 1 cup besan flour chickpea flour
  • ¼ cup rice flour
  • ½ tablespoon ground fennel
  • ½ tablespoon ground coriander
  • ½ teaspoon kashmiri chili powder
  • ¼ teaspoon garam masala
  • 1/2 teaspoon salt
  • 3 tablespoons vegetable oil

_For frying_

  • 2 cups vegetable oil


  • In a medium bowl combine onions, cilantro, ginger, and salt. Let rest for about 10 minutes.
  • In a separate bowl, combine flours, spices, and salt. Mix well with a whisk or your hands. Add 3 tablespoons of vegetable oil and mix thoroughly with your hands until the oil coats the flour and it is the texture of wet sand.
  • Next add the vegetables. Mix well to combine. The batter will become sticky as the moisture from the onion and ginger coats the flour.
  • Let it rest for 5 minutes and then stir again. If the flour is not fully coating the vegetables, add 1-2 tablespoons of water until you achieve a very thick batter that just coats all the vegetables and allows the onions to stick together; it should not be runny.
  • In a 10 inch frying pan (I used my cast iron skillet), add 2 cups vegetable oil. Turn heat to medium and let it come to temperature.
  • Form small balls with the onion mixture with your hands, and drop these into the oil. Fry for about 7-10 minutes, flipping as needed, until pakoras are a deep golden color.
  • Let rest on paper towel to drain any excess oil before serving.
  • Serve with your favorite chutney. Recipes for tamarind and cilantro-mint chutney are available here.