Onion Pakoda, also known as Kanda Bhajji in Maharashtra or Pyaaz Pakora across India, is one of those recipes that needs no introduction. Crispy, golden, deeply spiced, and impossibly addictive, these onion fritters are the snack every Indian grew up eating and never stopped craving. My mom's recipe uses a combination of besan and rice flour that gives these pakodas their signature light, shatteringly crisp texture, and I have tested them three ways so you can make them exactly how you like: deep-fried, oven-baked, or air-fried.
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Pakoda Traditions
There is something deeply nostalgic about onion pakodas. In Maharashtra, where I grew up, a rainy day was never complete without a plate of hot, crispy pakodas and a cup of ginger chai. That combination of cool, damp weather and sizzling hot pakodas is one of those food memories I carry with me everywhere.
Beyond monsoon season, pakodas hold a special place on the festive table too, traditionally served as part of the Puran Poli thali alongside Batata Bhaji, Aamti, and steamed rice. Street cart or home kitchen, rainy day or festival day, there is never a wrong time for a pakoda.
What I love most about making pakodas at home today is that the air fryer has completely changed the game. You get that same irresistible crispy exterior with a fraction of the oil, making them so much more guilt-free and easy to enjoy any day of the week. And it is not just onion pakodas, my Moong Dal Pakodas are equally delicious and crispy in the air fryer, making them a perfect snack that I come back to again and again.
Recipe Testing Notes
After making these dozens of times across all three cooking methods, here is what I know for sure:
- Besan and rice flour together are non-negotiable. Besan adds body and that nutty, savory depth, while rice flour keeps the pakodas light and crispy without feeling heavy. This is my mom's combination, and it works perfectly every single time. If you do not have rice flour, half a teaspoon of baking powder is a decent substitute, but rice flour really is worth keeping in your pantry.
- Massaging the onions is the most important step. Do not skip it. Massaging the sliced onions with salt releases just enough moisture to bind the batter without adding any extra water. The result is a thick, clingy mixture that holds together beautifully during cooking.
- Hot oil in the batter is a game-changer. Adding a small amount of heated oil directly into the batter before cooking gives the pakodas a crispy exterior, no matter which cooking method you use.
Ingredient Notes
- Red Onion: I prefer red onions for their sharper flavor and beautiful color, but yellow onions work just as well. Slice them as thinly as possible for the best texture and crispiness.
- Besan (Gram Flour): Made from dried split chickpeas, besan is the backbone of any pakoda batter, adding a nutty, savory depth that is completely irreplaceable. Find it at any Indian grocery store.
- Rice Flour: This is my mom's secret weapon for extra crispy pakodas. It lightens the batter and ensures a shatteringly crisp exterior. If you do not have rice flour, add half a teaspoon of baking powder instead.
- Kashmiri Red Chili Powder: Adds that gorgeous deep red color without too much heat. If substituting with regular chili powder, use half the quantity and adjust to taste.
- Carom Seeds (Ajwain): Pungent, earthy, and deeply aromatic, ajwain is what gives pakodas that unmistakable, authentic flavor. A little goes a long way, and it also aids digestion, a bonus when you are eating a plateful!
Three ways to make onion pakoras
- Deep Frying (The Classic Method): This is the traditional method and produces the crispiest, most indulgent pakodas with a light, airy interior.
- Oven Baking (The Hands-Off Method): Baking gives you a lighter pakoda that is still satisfying and crispy on the edges.
- Air Frying (My Everyday Method): The air fryer gives you beautifully crispy pakodas with minimal oil and in the least amount of time.
How to Make Onion Pakoras
Step 1: Make the Batter
Step 2: Shape the pakoras and air fry. Note: Deep frying and baking instructions are in the recipe card.
Storing
Onion Pakodas are best served immediately. You can also make them ahead and reheat them in the air fryer. To reheat, simply pop them back in the fryer basket and air fry for 2 to 3 minutes at 350 F.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Crispy Onion Pakodas (Air Fryer, Baked or Fried)
Equipment
Recipe Video
Ingredients
- 1 large red onion
- ½ cup cilantro
- ¼ cup gram flour besan
- 1 tablespoon rice flour
- ½ teaspoon green chili minced
- 1 teaspoon garlic grated
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon carom seeds
- ¼ teaspoon ground turmeric
- 1 teaspoon kosher salt
- ½ tablespoon oil heated
- oil spray
Instructions
- Cut the onion in half and peel the skin and outer thin layer off. Then thinly slice each half of the onion.
- In a medium bowl add onion, cilantro and salt. Massage with your hands or using a silicone spatula to help release the moisture. Add gram flour, rice flour, green chili, garlic, red chili powder, turmeric, and carom seeds. Mix well to form a thick mixture. Add hot oil and give a quick mix.
Air Frying
- Preheat the air fryer to 400 degrees.
- Divide the mix into 9 equal parts and then pick up each part and press down with your fingers to form a small patty (about ½ inch thick and 2-½ inches wide).
- Lightly spray the air fryer basket with cooking spray. Place the Pakodas in the air fryer basket keeping some space between each one for airflow. Lightly spary oil on top.
- Air fry at 350 F for 10 mins. Open the air fryer and carefully flip them over. Lightly spray oil on top and cook for an additional 2 minutes or until they become golden brown with crispy edges. Enjoy hot with green chutney or ketchup.
Deep Frying
- This is the traditional method and makes the crispiest, most indulgent pakodas with a light, airy interior. Heat oil in a deep pan to 350°F. Drop small portions of the batter using a spoon or your fingers and fry in batches for 3 to 4 minutes, turning once, until deeply golden and crisp.
- Drain on paper towels and serve immediately.
Oven Baked
- Baking gives you a lighter pakoda that is still satisfying and crispy on the edges. Preheat your oven to 400°F. Line a baking sheet with parchment paper and lightly spray with oil.
- Shape the pakoda mixture into small patties and place them with space between each one. Spray the tops generously with oil and bake for 20 to 22 minutes, flipping halfway through, until golden and crisp.
N says
Love this recipe! Crispy on the outside and soft of the inside. I was a bit too brave with my chilli powder and salt but I will adjust next time. Had been dreaming about an air fried version of onion pakoda and so happy I finally have a guilt free version.
Archana says
Thank you for your lovely feedback. I am so glad you enjoyed this guilt-free recipe.
Aditi Chang says
I'll admit I was a little skeptical but these turned out amazing! A tad salty so I'll decrease the salt next Time, but so crispy! You don't even miss the deep fried texture because they come out so light and crispy!
Archana says
Thank you for the feedback!
Khyati R says
Made air fryer onion pakoras from the recipe of ministry of curry it came out awesome . Since me and husband go gym and follow healthy life style we avoid fry foods but this air fryer onion pakoras was as delicious as you actual eat fry onion pakoras and it was very easy to make in air fryer with less oil .I would really recommended this
Archana says
Thank you Khyati!
Dee Ganjoo says
OMG! I was not expecting these airfryer pakorqs to be so good!! I have tried airfryer pakoras before and have never been satisfied! This recipe hit the spot with minimal effort and hardly any oil. Thank you Archana ( Dee @ Masalapaleo)
Archana says
Thank you!
Krisitn says
These are delicious - I made them for an India food night with friends and we all loved them. The o only issue we experienced is that they did not stay together as clumps/fritters. I do not have an air fryer so I cooked on the stove top in oil. It ended up just being a pile of fried onions but we still dove in and loved them. My husband likes to come up with different types of burgers and he is working on one that uses these toppings. I'm not sure why they didn't club but honestly don't care b/c they were still tasty!
Nadia says
How can I substitute gram flour and rice flour?
Archana says
Gram flour (chickpea flour) is traditionally used in making pakoras. I have not tried making pakoras without it. Rice flour adds a crispy texture and can be skipped.
Sam says
Can the mixture be made ahead of time and be shaped and airfried later?
Archana says
You can, add very little water as the onions may release more. Make sure to refrigerate it. The other option is to partially airfry them first and then finish airfrying when you are ready to serve.
Patsy says
These remind me of going with my late mom to my play auntie's house.
Auntie Mina knew that these were my favorite and she would make them for me and my 'cousins'...The recipe is so close to hers that I got a tear in my eye making them. The aroma brought back such great memories of my mom & aunties in the kitchen having tea and laughing while we played and munched away like fiends. (I'm a grandmother now and I do the same for my grandson)
Thank you so much!
Archana Mundhe says
This brought tears to my eyes. The way food carries our most precious memories, and now you are passing that same love on to your grandson. That is everything. Thank you for sharing this.