South Indian Onion Pakodas

Recipe by daisy M
READY IN: 30mins
YIELD: 4 cups




  • Sift the flours together.
  • Rice flour is available in most asian grocery stores.
  • Using all chick-pea flour will make the pakodas a little less crisp.
  • Rub a little salt into the chopped onions.
  • This is to bring out the natural juices from the onions so that we can add less water later.
  • Meanwhile, heat oil to about 350 degrees.
  • To the onions, add the two flours, chili powder, grated ginger, green chillies, baking soda, curry leaves and salt to taste.
  • Remove 3 tbsp of the hot oil and add to the mixture.
  • Mix well.
  • The mixture will be slightly dry at this stage.
  • Divide the mixture into several portions.
  • To one portion, sprinkle a little water.
  • Mix well.
  • The mixture should just hold together when pressed.
  • Please do not add too much water in which case the product will be like the pakoras that we can find in most Indian restaurants (not a bad thing really).
  • Adding water to individual portions is mainly to keep the baking soda active when the mixture is fried.
  • You can also test for spicyness and salt after frying a small portion and make adjustments to the other portions, if needed.
  • Take the mixture and make into small balls or any shape really and drop into the hot oil.
  • Some mixture can also be sort of crumbled into the oil to get crispy bits of fried onion, chillies and curry leaves.
  • The key is to make small bits and pieces rather than a few large fritters.
  • Fry until golden brown.
  • The crumbled bits may be done earlier than bigger bites.
  • Drain on paper towels.
  • Repeat for the remaining portions of the raw mixture.
  • Store in an air-tight container.
  • Variations: Finely chopped mint and cilantro can be added to the mixture.
  • Or the quantity of onion can be reduced and whole cashew nuts can be added.