Hot pakodas for a cold and wet weather ! easy to prepare and can be made even when you’ve unexpected visitors.. This pakoda is different from any other ones since we’re not adding any water to make the batter. The pakoda is mixed with the juices from the onions itself to make it super tasty. And no Bi-carbonate of soda added to make it fluffy !

Preparation time : 15 mts

Cooking time : 10 mts

Serves : 2 – 4


  • Red onions – 3 (medium, sliced thinly)
  • Ginger – 1′ Chopped
  • Green chilli – 3 chopped
  • Curry leaves – 1 stem chopped
  • Coriander leaves – 1 plant , chopped
  • Gram flour / basen – 1 cup
  • Salt – 1/2 tsp
  • Oil for deep frying
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Spices :

  • Chilli powder – 1 tsp
  • Turmeric powder – 1/8 tsp
  • Asafetida / hing  powder – 1/4 tsp
  • Fennel seeds – 1/4 tsp
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  • Chop all the vegetables and keep it aside.
  • In a big bowl add the gram flour and all the spices and salt and mix well.
  • Add the onions and all other ingredients into the flour mix and give a good mix.
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  • Cover the bowl well and keep it in a warm place for minimum 10 mts. The salt we’ve added to the mix will release water from the onions.
  • When the onions are soft , give it a good mix again.
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  • Keep a pan with oil for frying to heat.
  • Take small ball size onion mix and slightly flatten it with your thump finger and add to the oil when it get hot and fry on both sides. Keep the fire to medium low to medum. Since the pakodas are very delicate it’ll brown very fast. Cook on one side for 3 mts and other for 30 sec or so.
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  • Enjoy on its own or with chilli sauce or coconut chamanthi !