🇮🇳 India · Food
Pyaz Pakora
By eatmundo · July 12, 2026
🇮🇳 INCrispy, golden onion fritters made from a spiced chickpea flour batter. These are a beloved street food snack, best enjoyed hot during monsoon rains.
Ingredients
check them off as you prepareHow to Make It
- 1
Thinly slice 2 onions and place them in a mixing bowl with 1 tsp salt, letting them sit for 5 minutes to release moisture.
- 2
Add 200g chickpea flour, 2 finely chopped green chilies, and 1 tsp ajwain seeds to the onions.
- 3
Mix well with your hands, adding just enough water (about 2-3 tbsp) to create a thick, clumpy batter that sticks to the onions.
- 4
Heat 500ml oil in a deep kadhai or heavy pan to 180°C; test the temperature by dropping a small bit of batter in—it should sizzle immediately.
- 5
Drop small spoonfuls of the onion mixture into the hot oil, ensuring not to overcrowd the pan.
- 6
Fry for 3-4 minutes, turning occasionally, until they reach a deep golden brown color.
- 7
Remove with a slotted spoon and drain on paper towels to ensure they stay crisp.
- 8
Serve immediately with green chutney and a hot cup of chai.
Frequently Asked Questions
Why did my pakoras turn soggy?+
Too much water was added to the batter; use minimal water as the onions release their own moisture.
Can I use regular flour?+
No, chickpea flour (besan) is essential for the nutty flavor and signature crispiness of pakoras.
How do I keep them crispy?+
Fry in small batches at the correct temperature and do not cover them after frying.
What if I don't have ajwain?+
You can substitute with cumin seeds, though ajwain provides the most authentic flavor and aids digestion.
🇮🇳 INMundo Match
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