Onion Bajji / Pakoda / Pakora / Fritter

Onion Bajji
Yields: 1 Serving Difficulty: Difficult Prep Time: 15 Mins Cook Time: 30 Mins Total Time: 45 Mins

Onion bajji are very famous and known snacks. Very simple recipe try out and to do. Usually onion bajji snacks served with chutney but this is served alongside with hot or masala tea or coffee. Onion pakoda with hot Tea / coffee is an excellent combination for evening snacks. Bajji’s are always on wanted list during rainy and winter season. Small drizzling of rain, medium cold breeze with bajji’s are nostalgic moments for everyone.


For onion bajji, Onions are sliced thin otherwise bajji wont become crispy. Green chilly and ginger gives very good combo to flavours of spicy. Crushed coriander, ajwain, and jeera these 3 ingredients are given extra aroma to the bajji. These seasoning are also well combined with bajji batter. Fried curry leaves with bajji gives crunchiness to every bite every time. Besan used for stickiness, whereas rice flour used for crispiness.

This favourite snack is well know and also has different names through india. Some say it onion bajji, pakoda, fritters, pakora, erulli baje in Kannada, kanda bhaji in Marathi and vengaya pakoda in Tamil. In various region people are trying or making their style of onion bajji. But, I am sharing how to make simple crispy onion bajji with easily available item in the kitchen.

Onion bajji are loved by everyone but with chutney/sauce, tea / coffee etc. When guests are at home just make this simple bajji and enjoy with them. It’s a perfect snack when guests suddenly arrive to your home or kids need a lip snacking evening snack or old people make it a reason for having tea / coffee & many more excuses.

Hope you will try this recipe and please comment below if you have tried it. Thank you for your time!

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0/13 Ingredients
Adjust Servings


0/8 Instructions
  • Take onion make into slices and ginger and green chilly we can grate it or make finely chopped.
  • In a vessel add sliced onion, chopped or grated ginger and green chilly nicely squeeze it with fingers few minutes without mushing. And leave for 2 minutes.
  • Add crushed coriander, ajwan, jeera, turmeric powder, red chilly powder and salt for taste to mixing vessel and Mix well.
  • Add chickpea and rice flour mix well until it coats to onions.
  • Add required water to adjust the consistency. Dough must be tight and thick.
  • In a pan keep oil for hot to fry, once it hot take small amount of dough and make onion pakoda and fry until it becomes crispy.
  • Add curry leaves into hot oil and fry for a minute later add to pakoda.
  • Yummy onion pakoda is ready to serve.


  1. Making a dough do not pour water once, add little and little.
  2. While making dough can add curry leaves, afosedia (Hing).
  3. If you are not want chickpea flour try other flours but tastes differ.
  4. While frying occasionally stir and if needed can flip the pakodas.

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