Ingredients

Makes: 4–6 servings

  • 3 large onions, thinly sliced
  • 1 cup gram flour (besan)
  • 2 tbsp rice flour — for extra crispiness
  • 1–2 green chilies, finely chopped
  • 2 tbsp fresh cilantro, chopped
  • 1 tsp cumin seeds
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • ½ tsp garam masala
  • ¾ tsp salt, or to taste
  • ¼ tsp baking soda, optional
  • 2–4 tbsp water, as needed
  • Oil, for deep frying

Preparation

  1. Place the sliced onions in a large bowl and add salt. Mix well and let them sit for 10 minutes. The onions will release moisture.
  2. Add green chilies, cilantro, cumin, chili powder, turmeric, coriander powder, garam masala, gram flour, and rice flour.
  3. Mix thoroughly with your hands. The onions should be well coated and the mixture should be thick and sticky, not runny.
  4. Add water 1 tablespoon at a time only if needed. Mix in the baking soda if using.
  5. Heat oil in a deep pan over medium heat, about 170–175°C (340–350°F).
  6. Take small portions of the onion mixture and gently drop them into the hot oil. Don’t overcrowd the pan.
  7. Fry for 3–5 minutes, turning occasionally, until deeply golden brown and crisp.
  8. Remove with a slotted spoon and drain on a wire rack or paper towels.
  9. Repeat with the remaining mixture.

For Extra-Crispy Pakoras

Use rice flour, keep the batter thick, avoid adding too much water, and fry in batches. Let the oil return to temperature between batches.

Serve With

  • Mint-coriander chutney
  • Tamarind chutney
  • Ketchup
  • Hot tea or chai

Tip: For the appearance in your photo, make irregular, loosely packed portions rather than smooth balls—the loose onion strands become beautifully crispy around the edges.