About Pyaz Pakoda Recipe
Pyaz Pakoda Recipe | Kanda Bajji Recipe | Onion Fritters Recipe with step-by-step pics and video: Crispy, golden, and bursting with flavor – this Onion Pakoda recipe will be your new favorite tea-time snack.
Onion Pakoda Recipe, also known as Kanda Bajji Recipe or Onion Fritters Recipe, is a delicious and crispy snack loved by all. Made with sliced onions, gram flour (besan), and a mix of spices, these fritters are deep-fried until golden brown. They are perfect for rainy days, winter evenings, or anytime you crave something crunchy with a cup of tea. Serve them with green chutney or ketchup for a tasty treat.
The key to making the best Pyaz Pakoda Recipe is getting the batter just right. Using very little water and double frying makes them extra crispy. Adding a little rice flour gives them a crunchier texture, while ajwain (carom seeds) adds a light flavor and helps with digestion. These pakoras are not just easy to make but also a favorite street food in India, enjoyed by people of all ages.
Whether you’re making Kanda Bajji for your family or as a snack for guests, this recipe is super simple and quick. You don’t need any special ingredients—just onions, besan, and a few spices from your kitchen. The double-frying method makes them extra crunchy, so they stay crispy for longer. Once you try this crispy Pyaaz Pakoda recipe, you’ll want to make it again and again.
So, if you’re in the mood for something crispy and tasty, give this Onion Pakoda recipe a try. It’s easy to make and brings joy with every bite. Whether it’s a rainy day or a family gathering, these crispy onion fritters will be a hit. Follow this simple step-by-step recipe and enjoy a delicious homemade snack with your loved ones.
More Delicious Recipes to Try!
Quick Paneer Pakora
Noodle Spring Rolls
Restaurant style Paneer Tikka
Eggless Omelet Sandwich
Aloo Pyaz Pakoda
Recipe Card
Onion Pakora Recipe | Kanda Bajji | Onion Fritters Recipe
Ingredients
- 2 large Onions (thinly sliced)
- 1 cup Gram Flour / Besan
- 2 tbsp Rice Flour (optional, for extra crispiness)
- 1 Green Chili (finely chopped)
- ½ tsp Red Chili Powder
- ¼ tsp Turmeric Powder
- ¼ tsp Ajwain / Carom Seeds
- 1 tsp Salt (or as per taste)
- 1 pinch Baking Soda (optional)
- Water (only if needed)
- Oil for deep frying
Instructions
- Prepare Batter: Mix sliced onions with salt and rest for 10 mins. Add green chili, spices, gram flour, and rice flour. Mix well without adding water.
- First Frying: Heat oil, drop small portions of batter, and fry on medium heat until light golden. Remove and rest for 5 mins.
- Second Frying: Reheat oil on high, fry pakoras again until crispy and golden brown.
- Serve: Drain excess oil and serve hot with chutney or tea and enjoy.
Step-by-Step Recipe
Step 1: Prepare the Onion Mixture
1. Take a large mixing bowl and add thinly sliced onions.
2. Add salt and mix well. Let it rest for 10 minutes. This helps release water from the onions.
3. Add green chili, red chili powder, turmeric powder, ajwain, and baking soda. Mix well.
4. Add gram flour (besan) and rice flour. Mix everything properly.
5. Do not add water immediately. First, mix well and check if the moisture from onions is enough.
6. If the mixture feels too dry, add a few drops of water (not too much) to bind everything.
Step 2: First Frying (Half Frying the Pakoras)
7. Heat oil in a deep pan or kadhai on medium heat.
8. Take small portions of the mixture and drop them gently into the hot oil. Do not overcrowd the pan.
9. Fry on medium heat for about 2-3 minutes, until they turn light golden.
10. Remove them from the oil and place them on a plate lined with paper towels.
11. Let the half-fried pakoras rest for 5 minutes.
Step 3: Second Frying (Making Them Crispy)
12. Increase the flame to high heat and let the oil heat up properly.
13. Drop the half-fried pakoras back into the hot oil.
14. Fry for 2-3 more minutes until they turn golden brown and crispy.
15. Remove them from the oil and place them on a plate lined with tissue paper.
Step 4: Serve and Enjoy
16. Serve hot with green chutney, tamarind chutney, or ketchup.
17. Enjoy with a cup of hot tea for a perfect snack.
Tips for Best Onion Pakoras
1. Always slice the onions thinly for crispy pakoras.
2. Do not add too much water to the batter.
3. Resting after the first fry helps make them extra crispy.
4. Always fry the second time on high heat for the best texture.
You can also try my other Recipe Categories,
Pakora Recipes
Baked Snack Recipes
Bread Snack Recipes
Appetizer Recipes
Chutney Recipes
Recipe Conclusion
Double-fried Pyaz/Onion Pakoda (Kanda Bajji) is the perfect crispy and flavorful tea-time snack. The first frying ensures they cook well inside, while the second frying makes them extra crunchy and golden brown. By following this method, you get pakoras that stay crispy for longer and have a perfect texture. Serve them hot with chutney and a cup of tea for a delicious treat. Enjoy these crunchy onion fritters with family and friends.