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Plate of crispy pakoras with chutneys and a teapot.
Binjal Pandya

Onion Pakoda

Onion Pakoda is one of the very famous Mumbai street food. Onion Pakoda is very crispy and delicious. Onion Pakoda is also called Kanda Bhaji in Mumbai. It is perfect for breakfast or snack during winter or rainy season.
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Course: Chaat, Streetfood &amp
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 2 cup Thinly Sliced Onion
  • 1 ½ cup Besan/Chickpeas Flour
  • ¼ cup Suji/Semolina
  • 2 Green Chili Finely Chopped
  • ½ tsp Red Chili Powder
  • 1 tsp Turmeric Powder
  • ¼ tsp Carom seeds/Ajwai
  • 1 tsp Coriander Seeds/Dhana
  • ¼ tsp baking Soda
  • Salt
  • 1 tsp Sugar
  • 1 tsp Oil
  • Oil for Deep Frying

Method
 

  1. Take a large bowl, add thinly sliced onion, chopped Green chili, besan, and suji.
  2. Add Red Chili powder, turmeric powder, carom seeds, coriander seeds, soda powder, salt, oil, sugar, water as required and mix well, make a thick batter, keep aside.
  3. Now heat the oil in deep pan on medium to high flame. Drop spoonful of the onion mixture using your fingers and then deep-fry till they turn into golden brown in color from all the sides.
  4. Repeat with the remaining batter to make more Pakodas. Drain on absorbent paper and keep aside.
  5. Serve Onion Pakoda with fried green chili and dry garlic chutney.