I’m sure as much as we like our pakoras at home, you also too. As an Indian, we have a certain affinity towards this crisp batter-fried snack called Pakora made with a variety of vegetables, paneer and more. And there’s nothing better than the ones made with onions. Here is a recipe of Onion Fritters that are crunchy munchy and made in South Indian style. Make these fritters for a delicious tea time snack or to enjoy with a hot cup of chai or coffee on rainy days.
What’s Special About These Onion Fritters
Imagine a golden-brown delight, crispy on the outside yet tender on the inside, showcasing the humble onion in all its glory.
Thinly sliced onions, gently coated in a seasoned and spiced gram flour batter, are transformed into crunchy bites of savory goodness.
As these Onion Fritters sizzle to perfection in hot oil, they release an irresistible aroma that draws you in, promising a symphony of flavors with every bite.
The taste and texture of these Onion Fritters are very different than the classic Onion Pakoda, which is more of the North Indian style.
Addition of rice flour makes these South Indian style fritters crispier and crunchier. The addition of curry leaves, coriander leaves and fennel seeds also make these fritters flavorful and unique in taste.
Onion Fritters are made in a variety of ways in regional Indian cuisine. Some of the popular ones include the Kerala style Ulli Vada, Mumbai street style Kanda Bhaji and another South Indian favorite Vengaya Bajji.
These Onion Fritters are not just a snack; they’re a celebration of South Indian culinary finesse, where simple ingredients come together to create something truly extraordinary.
Served hot and fresh, accompanied by a Coconut Chutney or any other tangy chutney or a cooling yogurt dip, these fritters are a testament to the artistry of South Indian cuisine, leaving you craving for more with every delicious bite.
They are also best enjoyed with a cup of hot Ginger Tea or Filter Coffee. You can also sandwich them between burger buns, bread slices or dinner rolls and make into a filling snack.
How to make Onion Fritters
Make Onion Batter
1. Take ½ cup gram flour (besan) or chickpea flour and ¼ cup rice flour in a mixing bowl.
2. Add ½ teaspoon fennel seeds, a pinch of turmeric powder and ¼ teaspoon red chili powder.
These fritters and crispy and crunchy. If you prefer a softer texture in your fritters, feel free to add a pinch of baking soda at this step.
3. Next, add ½ cup tightly packed thinly sliced onions, 2 tablespoons chopped coriander leaves, 1 teaspoon chopped curry leaves, 1 or 2 chopped green chilies and salt according to taste.
You can also add some ginger in the recipe. You can even consider adding more onions.
4. Mix thoroughly.
5. Sprinkle 3 tablespoons water all over.
6. Mix thoroughly again, cover and set aside the mixture for 15 to 20 minutes to rest.
7. During this resting time, the onions will release their juices and the mixture will turn more moist.
Add 1 to 2 tablespoons more water and mix well. I added 2 tablespoons water. I usually keep the mixture more moist than what is the norm for this recipe.
As I feel some moisture helps in making these fritters not too hard or dense. The batter has to be of thick, flowing consistency.
Fry Onion Fritters
8. Heat oil for deep frying in a kadai (wok) or pan. When the oil becomes medium hot, drop spoonfuls of the prepared mixture in the kadai.
9. Flip each fritter when they turn pale golden and the batter has firmed up and cooked to a light golden color.
10. While frying, you can regulate the heat from medium to medium-high. Turn over again when the second side has turned light golden or golden.
11. Continue to fry until the fritters are golden and crisp, turning them over, as required.
12. Once they are fried to perfection, remove with a slotted spoon.
13. Keep them on a kitchen paper towel so that extra oil is absorbed. Fry in batches this way.
14. Serve Onion Fritters hot with Tomato Ketchup or Tomato Chutney or coconut chutney or Mint Chutney.
You can also have them with a cup of Masala Chai or coffee. Some people like to place them as a stuffing between bread slices and pair with a green chutney like Coriander Chutney or mint cilantro chutney.
More Tasty Recipes To Try!
Pakora Recipes
Pakora Recipes
Pakora Recipes
American Recipes
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Onion Fritters
Ingredients
- ½ cup onions thinly sliced and tightly paced, 100 grams or 2 medium-sized onions
- ½ cup gram flour (besan), 56 grams
- ¼ cup Rice Flour – 30 grams
- 2 tablespoons coriander leaves – chopped
- 1 teaspoon curry leaves – chopped, or 7 to 8 curry leaves
- ½ teaspoon fennel seeds
- 1 pinch turmeric powder
- ¼ teaspoon red chili powder or cayenne pepper
- 1 or 2 green chilies chopped or ½ to 1 teaspoon
- 5 tablespoon water or add as required
- salt as per taste
- oil – for deep frying (can use peanut oil or sunflower oil or canola oil)
Instructions
Making Batter
- Take the gram flour and rice flour in a mixing bowl.
- Add sliced onions, spices, herbs and salt, except oil.
- Then sprinkle 3 tablespoons of water all over.
- Mix thoroughly. Cover the mixture and set aside to rest for 15 to 20 minutes.
- The onions will release their juices and the batter will become more moist after the resting time is complete. Next add 1 to 2 tablespoon more water and mix well again. I have added 2 tablespoons water.
- I usually keep the batter more moist than what is the norm for this recipe. As I feel some moisture helps in making these fritters not too chewy or dense. Keep in mind that the batter has to be of a thick dropping consistency.
Making Onion Fritters
- Heat oil for deep frying in a kadai or pan. When the oil becomes medium hot, drop spoonfuls of batter in the kadai.
- Flip each onion fritter when they become pale golden.
- Continue to fry till the onion fritters are golden and crisp, turning over them as required.
- Once they are fried to perfection, then remove them with a slotted spoon.
- Keep fritters on kitchen paper towels so that extra oil is absorbed. Fry in batches this way.
- Serve these crisp onion fritters hot with tomato chutney, coconut chutney, mint chutney or tomato ketchup.
Notes
- You can use chickpea flour, if you do have gram flour or besan. Add water as needed when using chickpea flour to get a thick flowing consistency in the batter.
- Deep fry on medium-hot oil making sure that the oil is not warm or very hot.
- Slice onions thinly so that they cook evenly and give a crispy texture.
- To get a softer texture in the fritters, you can opt to add a pinch of baking soda.
- The recipe can be scaled to make a small batch or a large batch.
Nutrition Info (Approximate Values)
This Onion Fritters recipe from the archives was first published in June 2016. It has been updated and republished on May 2024.
