Onion Soft Pakodi | Methati Pakodi Recipe | Andhra Style Onion Pakodi

Onion Soft Pakodi- This Andhra Special Pakodi is made by mixing Besan, Rice flour, Soda and Ghee with Onion pieces. Onion pieces are squeezed and dropped into hot oil to make golden brown fritters.

These soft Onion Pakodis are being sold at almost every street corner in the Andhra and Rayalaseema regions. Onion Pakodi comes in different varieties. Interestingly the ingredients for any type of Onion Pakodi may be the same. The difference comes in the way the batter is mixed and the way it is fried. These two factors make for a world of difference!!

The soft Onion Pakodis are crisp on the outside and soft at the core. This Melt- in- the- mouth quality makes for the delight in eating this Pakodi. Believe me, once you begin to eat this Pakodi, there's a non-stop connect between the hand and the mouth until the Pakodis are over!!

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How to grate onion:

The Onions should not be sliced thin for this Pakodi. Rather, chop them into slightly thick roundel. The thick Onion bits get soft and juicy when they are deep- fried in oil.

One essential Ingredient:

Ghee is an important ingredient to make good, fluffy, light Pakodis. Roadside food vendors generally use Dalda ghee or hydrogenated vegetable oil. Ghee is any time a healthy, tastier and authentic traditional option.

How to get perfect Pakodis:

As soon as water is added to the flour, it should be whisked really well until the batter becomes light and airy. Otherwise, the Pakodis will be hard at the core though they may appear to be well- fried on top. The taste is not at all good; and definitely that is not how Andhra Special Pakodi should be.

How to fry the Pakodis:

• When Pakodi is dropped in the hot oil, it should first sink into the Kadai. Otherwise the Pakodis will come out flat. Once the Pakodis have been lowered into the oil, let them remain untouched for 2 minutes. The flour will cook properly, and bind well on to the onion. Otherwise, the onion and the flour will separate and the Pakodis will disintegrate.

• Pakodis should always be fried on a medium flame. In this way, the Pakodis will be crispy on the outside; and soft and light on the inside.

Onion Soft Pakodi | Methati Pakodi Recipe | Andhra Style Onion Pakodi - Recipe Video

Onion Soft Pakodi | Methati Pakodi Recipe | Andhra Style Onion Pakodi

Street Food | vegetarian
  • Prep Time 5 mins
  • Cook Time 15 mins
  • Total Time 20 mins
  • Servings 5


  • 3 Onion (medium sized)
  • 3 Green Chillies
  • 2 sprigs Curry Leaves
  • 1½ tbsp Ginger chopped
  • ¼ tsp Cooking Soda
  • Salt- to taste
  • Kothmir - a little
  • ½ tsp Zeera
  • 290 gms Besan ((2 cups))
  • 2 ½ tbsp Ghee
  • Water- to mix Besan mixture into a thick pouring batter (like for Idlis)


  1. Chop the Onion into thickish pieces. Chop Green Chillies and Ginger into fine pieces.
  2. Mix all ingredients into chopped Onions.
  3. Squeeze the onions hard while mixing. When all is well mixed, add water. Whisk the batter fast for about 3-4 minutes.
  4. Drop small marble -sized balls of the batter into hot oil in a Kadai.
  5. Don't shake the Pakodis for about 2 minutes. Then fry well on all sides on medium flame till well -browned. Take out of the Kadai taking care to drain out the extra oil.
  6. These Pakodis are delicious and are best eaten hot.

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