onion pakoda recipe | onion pakora | eerulli bajji | kanda bhaji | onion bhaji
Hebbar's Kitchen
Hebbar's Kitchen
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  • 2 onions
  • 1 inch ginger
  • 2 green chilli
  • 2 tbsp coriander leaves
  • ¼ tsp turmeric
  • ½ tsp kashmiri red chilli powder
  • ¼ tsp ajwain
  • 1 cup besan
  • 2 tbsp rice flour
  • ½ tsp salt
  • 1 inch ginger, 2 green chilli, few curry leaves, 2 tbsp coriander leaves, ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp ajwain and pinch of hing.additionally, add 1 cup besan, 2 tbsp rice flour and ½ tsp salt.combine well making sure to squeeze onions well.without adding any water squeeze out the onions till the moisture is released.combine till dough is formed. if onions do not release water, then sprinkle few drops of water.take a ball sized pakoda dough and drop in hot oil. do not over crowd the oil as it wont get crispy.fry on medium flame till the pakoda turns crispy and golden brown.finally, drain over kitchen paper and serve onion pakoda with tomato sauce and chai.3.5.3226



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