Street food style Onion pakodi | Pyaz ki Pakoda | Onion Pakodi with tips

This Pakodi made by mixing thin onion slices with Besan and a few Masalas and deep fried, is one of the recipes greatly relished by the people from the South of India. These crisp brown Pakodis with the combined sweetness of onion and the flavours of different Masalas can be quite addictive. You feel like eating more and more. It is a perfect combination with evening tea.

This recipe looks quite familiar at first sight. But you have to follow ceretain Tips and some procedures if you wish to get the light and crisp, brown Pakodis. If you miss out on some tips you may get soft and different tasting Pakodis, but not the crisp ones.

You may also like this recipe Cashew Pakodi

If you wish to get the kind of crisp hard Pakodis like they sell in the sweetmeats shop, do look at the Tips below. You will get the correct recipe here.

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• Onions should be sliced thinly. Cut the peeled washed onion into halves and then you will get long slices. However, do not slice the onion too thin.

• You may use the chips slicer but adjust the thickness of the slices. If the slices are too thin, the onion will get burnt even while the Pakodis are frying.

How to mix the batter:

• If you add the Masalas into the sliced onions and squeeze well, the excess water from the onions will flow away. Then you may add the Besan and Rice powder and bind it into a hard dryish mixture. The mixture should not be wet but more on the dry side. If you allow the batter to be moist or watery, the Pakodis will turn out soft.

• It is good to first squeeze the moisture from the onions and then add the Besan and Rice flours. Do not knead the flours into the onions. Just mix it into a near crumbly mixture.


• Actually you do not need to use water to prepare the Hard Pakodi mixture. If you really need it, you may use a spoonful of water that is all.

How to drop Pakodis into the oil:

• Take a handful of the mixture and drop little blobs into the hot oil by squeezing the mixture with your fingers. The onion Pakodi is never shaped into balls.

How to fry the Pakodi:

• Squeeze out little blobs of the Pakodi mixture into the hot oil and let them fry on medium flame. The Pakodis will get cooked through to the core only if we fry on medium flame. The moist Onion also gets fried crisp and brown. If we fry on a high flame, the Pakodis will look brown on the outside, but the mixture will remain uncooked inside. The Pakodi will feel be powdery or like a wet hard lump on the inside when you eat it.

Street food style Onion pakodi | Pyaz ki Pakoda | Onion Pakodi with tips - Recipe Video

Street food style Onion pakodi | Pyaz ki Pakoda | Onion Pakodi with tips

Street Food | vegetarian
  • Prep Time 5 mins
  • Cook Time 20 mins
  • Total Time 25 mins


  • 300 gms Onions
  • 2 Slit Green Chilli (Slit Length wise)
  • 1 tbsp Red chilli Powder
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Cumin(Zeera)
  • 1 tbsp Garam Masala
  • 1 tbsp Coriander(Dhaniya) Powder
  • Salt (to taste)
  • 1/150 Cups/gms Besan (Senaga Pindi)
  • 2 tbsp Rice Flour
  • 1 tbsp Water
  • 3 Sprigs Curry leaves
  • 1 tbsp Dhaniya(Coriander) Seeds


  1. Peel the onion, cut into halves and slice lengthwise into fine slices. Slit the green chillies also in the same way.
  2. Put all the Masalas into the onion-Green chilli slices and mix well squeezing out the moisture.
  3. Then add the Besan and Rice flour and mix gently with the onion masala mixture. (Do look at the tips at this stage)
  4. Finally, sprinkle just a little water to bring the flours and the onion masalas together into a tight dry ball.
  5. Into very hot oil in a Kadai squeeze little blobs of the mixture, squeezing out the mixture with fingers. Let the Pakodi fry on medium flame until it starts to change colour and becomes hard. This Pakodi takes some time to cook well. Do be patient.
  6. As soon as the colour of the Pakodi changes and it gets firm, raise the flame and fry for one more minute, the Pakodi will leave the oil it has absorbed and turn crisp. Take out quickly and spread on a colander. Hot Pakodi may appear to be soft. As it cools down the Pakodi gets hard.
  7. At the end, fry the Curry leaves from the 3 sprigs to a nice brown and sprinkle over the Pakodis.
  8. This Pakodi can stay fresh up to 2 days, especially during winter

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