Onion Pakoras

This Indian onion bajjia (pakoras/pakodas) is my mom's recipe.

Chickpea flour can be found in Indian grocery stores, many supermarkets, and online. My mom makes the pakoras with 1 whisked egg, but many don't add an egg to the pakoras, which keeps it GF. You can either shallow or deep fry the pakoras. Adjust the oil according to your choice of frying. You can seed the jalapeños if you wish. 

Onion Pakoras

Makes about 12-14 pancakes


3 medium onion, peeled, halved, and sliced thin
1-2 jalapeños, stemmed, halved lengthwise and sliced thin
1/3 bunch cilantro leaves, finely chopped
1/2 cup plus chickpea flour (called gram flour)
Water, as required to make a medium to a thick batter
1 egg, whisked (optional)
1/2 - 3/4 teaspoon salt, or according to taste
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon red pepper
1 cup plus canola or vegetable oil, for frying


Heat up the oil on low to medium heat. 

In a large bowl, add the chickpea flour, turmeric, cumin, red pepper, salt, and mix. Slowly add water and mix until a medium to a thick batter is achieves. Add the whisked egg, if desired, and mix. Add the sliced onions, cilantro, and jalapeños to the batter and mix until batter mixture coats onions well.

Spoon a small portion of the onion pakora batter into the oil to test it. If it sizzles, the oil is ready for frying. Adjust the heat if necessary. Fry on both sides till deep golden. Remove from the frying pan into a paper towel-lined plate. Serve hot with chutneys or on its own.

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