Onion Pakora

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Gather and Prep

   First, gather all your ingredients and tools: the large mixing bowl, kadhai, slotted spoon, chopping board, knife, and measuring cups/spoons. Peel the 2 large onions and slice them very thinly into half-moons, about 1-2mm thick. Finely chop the 2 green chillies and 1/4 cup of fresh coriander leaves. Keep them ready.

2. 02

   Combine Dry Ingredients

   In the large mixing bowl, add the thinly sliced onions. Now, add the 1 cup of besan, 1 tsp salt, 1/2 tsp red chilli powder, 1/4 tsp turmeric powder, and the 1 tsp ginger-garlic paste (if using). Add the finely chopped green chillies and coriander leaves to the bowl as well.

3. 03

   Mix Without Water

   Using your clean hands, gently but thoroughly mix all the ingredients together in the bowl. Squeeze and press the onions with the besan and spices. Do NOT add any water at this stage. The salt will help the onions release their natural moisture.

4. 04

   Rest for Moisture Release

   Once everything is well mixed, cover the bowl with a plate or lid and let it rest for 10 minutes. During this time, the salt will draw out moisture from the onions, creating a sticky batter without needing extra water. The mixture should feel slightly damp and hold together when squeezed.

5. 05

   Heat the Oil

   While the mixture rests, place your kadhai/wok on the stove and pour in 3 cups of cooking oil. Turn the flame to medium-high. Let the oil heat up for about 5-7 minutes. You can test if it's hot enough by dropping a tiny piece of the onion mixture; it should sizzle and float up immediately.

6. 06

   Form and Fry First Batch

   Once the oil is hot, reduce the flame to medium. Take small, irregular clumps of the onion mixture (about 1.5-2 tablespoons each) and gently drop them into the hot oil. Do not overcrowd the kadhai; fry only 6-8 pakoras at a time to maintain oil temperature. Be careful as you drop them in.

7. 07

   Fry Until Golden and Crisp

   Let the pakoras fry for about 3-4 minutes on one side until they turn light golden brown. Then, use the slotted spoon to gently flip them over. Continue frying for another 3-4 minutes, or until they are uniformly golden brown and look very crisp. The pakoras should feel firm when poked with the spoon.

8. 08

   Drain and Serve

   Once the pakoras are golden and crispy, use the slotted spoon to carefully remove them from the oil. Place them on a plate lined with kitchen paper/paper towels to absorb any excess oil. Repeat the frying process with the remaining mixture, ensuring the oil stays at medium heat.