Onion Pakodas is an iconic and beloved food in India. This classic dish is part of the fabric of the culture - as rich in flavor as in tradition.
These golden-crisp onion fritters are jam-packed with flavors from green chilies, red Kashmiri chili, garlic, carom seeds, turmeric, and of course onions! Serve this epic dish as a snack with green chutney or ketchup or serve it alongside your favorite Indian meal.
Onion Bhajis are naturally Gluten-Free and Vegan, a wonderful bite to be enjoyed by all!
Traditionally pakoras are deep-fried in hot oil. In order to enjoy one of my favorite foods more often, I had to find a way to lighten it up. I’m thrilled with my Air Fryer Onion Pakodas--they have all the essential flavor and crunch without drowning in oil. They're extremely easy to make and Air Fry in a matter of minutes.
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Onion bhajis are enjoyed hot, fresh, and shatteringly crisp. The besan flour adds body, while rice flour ensures the pakoras are light and crispy. This flour combo is from my mom’s recipe and they come out perfectly every time in the Air Fryer.
Pakoda Traditions
Pakodas are part of a unique and charming tradition in India. A rainy day (or days) means it’s time to make onion pakoras and chai. Something about the cool damp weather makes hot crispy Pakodas taste even better, trust me. To this day, rainy weather gives me an unmistakable craving for onion pakoras and their warm cozy feeling of home.
Pakodas also known as "Bhajiya" in Hindi or "Bhajji" in Southern India are legendary street cart offerings, a deep-fried grab-and-go classic. When they’re not picked up at a cart, they are being served at home, as a satisfying tea-time snack before supper.
These onion fritters are often also made to accompany the special festive Puran Poli Meal, served along with fried papad, Batata Bhaji, Steamed rice, and Aamti (a spicy lentil-based curry).
While Onion Pakodas are enjoyed throughout India, this recipe is from Western India, the state of Maharashtra where I grew up. As I mentioned, my mom’s addition of rice flour to the besan is key to keeping the fritters light and crispy.
Ingredient Spotlight
- Besan Flour {Gram Flour} - Staple in Indian kitchens this gluten-free, high-in-fiber flour is made from dried split chickpeas and has a nutty flavor.
- Kashmiri Red Chili Powder {Lal Kashmiri Mirch} - Kashmiri red chili powder adds a brilliant red hue without adding too much heat. When substituting other chiles for Kashmiri red chiles be mindful of the heat level.
- Carom Seeds {Ajwain} - tiny dried fruits of an herb plant. Pungent, bitter, complex flavor. Widely used in Indian cooking. Dry roasting and cooking in hot oil, butter, or ghee as part of the tadka tempers the pungency. Contains a wealth of medicinal benefits: especially good in aiding digestion and relieving symptoms of the common cold.
- Turmeric {Haldi} – Ground turmeric is a bright, healing spice known for its anti-inflammatory properties, adding a peppery-woody taste and a deep golden color.
How to Make Onion Pakoras
- 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 and cilantro. Massage with your hands or use a silicone spatula to help release the moisture (photos 1 -4)
- 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 (photos 5 - 6)
- Preheat the air fryer to 400 degrees. Divide the mix into 9 or 10 equal parts and then pick up each part and press down with your fingers to form a small patty. Place the Pakodas in the air fryer basket keeping some space between each one for airflow. Air fry at 350 F for 10 mins. Open the air fryer and lightly spray oil on top and cook for an additional 2 minutes or until they turn golden brown with crispy edges. (photos 7 - 8)
How to Serve
Serve onion Pakodas as a snack or appetizer, hot out of the Air Fryer, with dipping bowls of spicy green chutney and ketchup.
Serve as part of an Indian meal alongside Batata Bhaji, Puri, and Shrikhand or as a traditional Maharashtrian Puran Poli Thali.
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.
Tips and Substitutions
- Make sure to thinly slice the onions and massage them well to release some of the moisture
- Rice flour adds a crispy texture but if you do not have it add half a teaspoon of baking powder instead
- These pakoras are medium spicy but you can add more or less of the chili to your taste
- Don't have an air fryer? Check out the recipe notes for oven and stovetop instructions
Did you enjoy this modern take on the classic Indian dish? Here are some more vegetarian Air Fryer recipes that you will love:
Recipe
Onion Pakodas
Equipment
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.
- 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.
- Air fry at 350 F for 10 mins. Open the air fryer and 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.
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.