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  • Writer's pictureCheyenne

Onion Pakoras


1 onion, sliced

1 in. piece ginger, chopped

2 cloves garlic, minced

2 tbsp cilantro

½ tsp turmeric

1 tsp red chili powder

½ tsp ajwain (carom seeds)

Hing, a pinch

½ cup besan

1 tsp salt

¼ cup water



  1. In a large bowl, add onions, ginger, garlic, cilantro, turmeric, red chili powder, ajwain, hing, besan, and salt

  2. Squeeze onions while mixing to help onions release moisture

  3. Slowly add water. Batter should not be runny. It should cling to the onions

  4. In pan, add about ½ inch oil. Heat over medium

  5. Once oil is hot, drop in small ball size of batter. Don’t overcrowd pan

  6. Fry 1-2 minutes until it starts turning brown. Flip and cook another 1-2 minutes, or until brown and crispy all over

  7. Remove pakoras and drain excess oil on a paper towel

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