Pakoras, also called bhajiyas, are the fritters Indians reach for when the rain starts, usually with a pot of masala chai. Onion is the classic version: the slices are salted first so they supply their own liquid, and a thin besan batter just holds the strands together.
Why this recipe works
- Salting the onions first draws out their water, so almost no extra water is needed and the batter stays thick and crisp.
- Rice flour with the besan gives a lighter, crunchier crust that stays crisp longer.
- A steady 175 to 180 °C cooks the batter through before the outside darkens, so the pakoras are crisp rather than greasy.
Method
Toss the sliced onions with the salt in a large bowl and leave for 10 minutes, squeezing them once or twice with your hands, until they turn limp and a few tablespoons of liquid collect at the bottom.
Tip: This liquid is the batter's main moisture, so do not drain it.
Add the besan, rice flour, green chillies, ajwain, turmeric, chilli powder and coriander. Mix with your fingers, adding the cold water 1 tablespoon at a time, until a thick, sticky batter clings to every onion strand with no dry flour left. It should not be runny.
Pour the oil into a kadhai or heavy pan, filling it no more than half full, and heat over medium heat to 175 to 180 °C. Without a thermometer, drop in a pinch of batter. It should sink slightly and rise to the surface within 1 to 2 seconds, with steady bubbles, without browning instantly.
Tip: Keep a lid within reach. If oil ever catches fire, slide the lid on and turn off the heat. Never use water.
Lower loose, ragged tablespoon-sized clusters into the oil from the edge of a spoon, close to the surface so they do not splash. Fry 3 or 4 at a time in a small kadhai (5 or 6 in a wider pan), leaving space between them, for 4 to 5 minutes, turning once or twice, until deep golden and the bubbling slows.
Lift the pakoras out with a slotted spoon onto a wire rack or paper towels. Break one open to check that the batter inside is cooked through and dry, not pasty. Let the oil climb back to 175 °C before the next batch, and repeat for about 3 batches.
Sprinkle the hot pakoras with a pinch of chaat masala if you like, and serve within 15 minutes with mint-coriander chutney or tamarind chutney. Let the leftover oil cool completely before straining or discarding it.
Swaps & substitutions
- Deep frying → Air fryer: Spoon the clusters onto a greased basket, spray with oil and cook at 200 °C for 12 to 14 minutes, turning halfway. They are paler and less crisp than fried ones but use far less oil.
- Rice flour → Cornflour (2 tbsp): Gives a similar crisp, glassy crust. Fine semolina (sooji) adds a coarser crunch.
- Ajwain → Cumin seeds (0.5 tsp): Less sharp and more earthy. Ajwain's sharp, thyme-like flavour is the traditional pairing with besan.
Storage & reheating
Pakoras are best eaten within 15 minutes. Cool leftovers fully, then keep in an airtight container in the fridge for up to 2 days. Reheat on a tray in a 200 °C oven or air fryer for 8 to 10 minutes until crisp and hot all the way through, never in the microwave. Cooled frying oil can be strained through muslin and reused once or twice.
Frequently asked questions
Why are my pakoras soggy or oily?
The oil was too cool, below about 170 °C, or the pan was crowded so the temperature dropped. Use a thermometer if you can, fry 3 or 4 at a time in a small kadhai (5 or 6 in a wider pan), and let the oil recover between batches.
Why do my pakoras fall apart in the oil?
The batter is too thin or the onions were cut too thick. Slice the onions about 3 mm thick, and add water only until the batter just coats them. If clusters still separate, stir in 1 more tablespoon of besan.
Why are they brown outside but raw in the middle?
The oil was too hot, above about 185 °C, or the clusters were too big. Keep each cluster to a tablespoon and fry for the full 4 to 5 minutes at 175 to 180 °C.
Can I make the batter ahead?
Not for long. Once the onions are salted they keep releasing water and the batter thins out. Salt the onions and mix the batter within 30 minutes of frying, ideally right before.
Which oil should I use, and are there allergens?
Any neutral oil with a high smoke point works, such as sunflower, rice bran or refined groundnut. Groundnut oil is peanut oil, so avoid it for peanut allergies. Besan is made from chickpeas, so it is not suitable for anyone with a chickpea allergy.
Can I reuse the frying oil?
Once or twice, if it is strained and has not darkened, smelled burnt or begun to foam. Cool it completely first, store it covered, and throw it away in a sealed container rather than down the sink.
Nutrition
| Calories | 244 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 25 g |
| Fat | 13 g |
| Fibre | 4.5 g |
| Sodium | 457 mg |
More in Indian Street Food Recipes and Snacks & Starters. Learn the technique: The Indian Pantry: 25 Essentials, Indian Spices: A Practical Guide.
