Easy Crispy Onion Pakora Recipe (+ Air Fryer Option)
Crispy golden onion pakoras made with a spiced besan batter, ready in 25 minutes. Naturally vegan and gluten-free adaptable, with a full air fryer method included.
Equipment
- Deep kadai or heavy-bottomed pot
- Cooking thermometer (optional but helpful)
- Wire rack or paper towels for draining
- Air fryer (for air fryer method)
Ingredients
For the pakoras
- 2 medium onions about 3mm; thinly sliced
- 1 cup besan chickpea flour
- 1-2 green chillies finely chopped
- 2 tbsp fresh coriander chopped
- 1 tsp cumin seeds
- 1/2 tsp ajwain carom seeds
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric
- 1 tsp salt plus extra for pre-salting onions
- 3-5 tbsp water add gradually
- Oil for deep frying (sunflower, canola, or groundnut)
Instructions
Salt the onions
- Toss the sliced onions with 1/2 tsp salt and let them sit for 10 minutes. The salt draws out moisture for a crispier result.
- After 10 minutes, squeeze the onions gently and pour off any liquid that has collected.
Make the batter
- Add the besan, cumin seeds, ajwain, red chilli powder, turmeric, green chilli, coriander, and remaining salt to the salted onions.
- Mix everything together. The residual moisture from the onions will help bind the batter.
- Add water a tablespoon at a time until the batter is thick and coats the onions well without being runny. The onions should clump together, not float.
- Rest the batter for 5 minutes while the oil heats.
Fry
- Pour oil into a deep kadai or heavy-bottomed pot to a depth of about 5-6 cm. Heat over medium-high to 175°C / 350°F.
- Test the oil by dropping in a small piece of batter: it should rise to the surface within 2-3 seconds.
- Drop small portions of batter (golf-ball sized) into the oil. Do not crowd the pan; fry in batches of 4-5.
- Fry for 3-4 minutes, turning once or twice, until deeply golden on all sides.
- Lift out with a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining batter.
Air fryer method (optional)
- Prepare the batter exactly as above. Shape portions slightly flatter than the deep-fried version.
- Brush or spray lightly with oil on both sides.
- Air fry at 200°C / 390°F for 12-14 minutes, flipping halfway. They won't get as golden as deep-fried but will be genuinely crispy.
Notes
Salt and rest your onions first: this is the most important step. Wet onions create steam in the oil and lead to soft, greasy pakoras.
Keep the batter thick: it should coat and cling to the onions. If in doubt, err on the thicker side.
Oil temperature matters: 175°C is the sweet spot. Fry in small batches and let the oil recover between rounds.
Don't cover hot pakoras: steam will soften them. Serve immediately from the rack.
Storage: cool completely before freezing in a single layer. Reheat from frozen in an oven or air fryer at 180°C for 10-12 minutes until crispy.
Gluten-free: besan is naturally gluten-free. Check that your spices are certified GF if cooking for someone with coeliac disease.
Tried this recipe?Let us know how it was!