South Indian Onion Pakodas
Crispy, golden, and irresistibly flavorful, South Indian Onion Pakodas are the perfect indulgence for any snack lover. These deep-fried fritters are made with thinly sliced onions coated in a spiced batter of chickpea flour and rice flour, infused with aromatic curry leaves, cumin seeds, and a vibrant blend of turmeric, red chili powder, and asafoetida. The addition of green chilies, grated ginger, and fresh coriander elevates the taste profile, while the crumbly texture ensures a perfectly crunchy bite with every piece. Served piping hot with a side of coconut chutney or a cup of chai, these pakodas are an ideal treat for monsoon evenings or festive gatherings. Quick to prepare, rich in authentic South Indian flavors, and utterly delicious, this recipe promises a crowd-pleasing snack you’ll want to make time and time again.
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Recipe Information
Ingredients
- 3 pieces Onions (medium-sized, thinly sliced)
- 1.5 cups Chickpea flour (besan)
- 0.5 cups Rice flour
- 2 pieces Green chilies (finely chopped)
- 10 leaves Curry leaves (roughly torn or chopped)
- 2 tablespoons Coriander leaves (finely chopped)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.25 cups Water
- 3 cups Oil (for deep frying)
Instructions
Peel and thinly slice the onions. Place the sliced onions in a large mixing bowl.
Add the finely chopped green chilies, curry leaves, coriander leaves, and grated ginger to the onions.
Sprinkle in the cumin seeds, asafoetida, red chili powder, turmeric powder, and salt. Toss the mixture well and let it rest for 5 minutes. This will help the onions release moisture.
Gradually add the chickpea flour (besan) and rice flour to the onion mixture. Mix everything thoroughly using your hands, ensuring the onions are well coated with the flours. The mixture should form a crumbly texture but hold together when pressed. Adjust the water gradually (up to 1/4 cup) only if the mixture feels too dry.
Heat oil for deep frying in a deep kadai or heavy-bottomed pan over medium heat. Check if the oil is hot by dropping a small piece of the batter into the oil; it should sizzle and float to the surface immediately.
Take small portions of the batter and drop them into the hot oil, forming irregular shapes. Do not overcrowd the pan to ensure even frying.
Fry the pakodas on medium heat until they turn golden brown and crisp, about 4–5 minutes per batch. Stir occasionally to ensure even cooking.
Use a slotted spoon to remove the fried pakodas and drain excess oil on a plate lined with paper towels.
Repeat the frying process for the remaining batter.
Serve the hot, crispy South Indian Onion Pakodas immediately with coconut chutney or a steaming cup of tea.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 g | 232% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 521 mg | 23% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 9.1 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 580 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
