Onion Fritters with Green Chutney

प्याज़ के पकोड़े

14 Nov 2021

Go to recipeFood home

Pyaz ke pakode is definitely one of the top favourites for chai time in the evening and on rainy days in most of North Indian household. It is a popular Indian street food.

By slicing the onions thinly you get that crispiness when the pakodas are fried. I have added some rice flour into this recipe, just to give a little extra crispiness. I've used red onion but you can use brown too, red is usually used in India.

This recipe is incomplete without chutney, so I made some green chutney with it. You can dull down the spiciness of the green chutney by adding yoghurt/curd or coconut yoghurt for vegans. Chutney is obviously optional, you can just eat it with tomato ketchup too.


  • Prep Time: 10 minutes
  • Cook Time: 4 minutes
  • Cook Temp.: 180°C (356F)
  • Serves : 4


For Pakoda

  • 2 Medium Sized Onions
  • 1 tbsp Green Chilli
  • 1 tsp Ginger
  • 1 tsp Fresh Coriander
  • 2 tsp Ajwain (Thyme Seeds)
  • 1 tsp Chilli Flakes
  • 1 tsp Coriander Seeds
  • To Taste(1 1/2 tsp) Salt
  • 2 Cup Besan (Gram/Chickpea Flour)
  • 1/2 Cup Rice Flour
  • 3/4 Cup Water

For Green Chutney

  • 1 Cup Mint
  • 1 tsp (to taste) Green Chilli
  • 1/4 Cup Lemon Juice
  • 1 tsp Ginger
  • 1 tsp Garlic
  • 1/2 tsp Cumin Seeds
  • 3 tsp Sugar
  • 1 1/2 tsp Salt
  • 1 1/2 Cup Fresh Coriander
  • 1/2 Cup Water
  • 1/4 Cup Yoghurt/Curd (Optional to make chutney less spicy)


  • Start by slicing onion into thin slices and add to a large bowl.
  • Slice green chilli, fresh coriander and crush fresh ginger and add to the onion.
  • Crush the coriander seeds and add to the fresh ingredients along with ajwain, chilli flakes, salt, besan, rice flour and water.
  • Adjust water to get a sticky batter consistency (your mix should be able to stick together slightly). If too runny, add a little bit of besan until you get the right consistency.
  • Turn your fryer on with vegetable oil, if you don't have a fryer, use a deep pan and shallow fry your pakodas.
  • Keep the mix on the side and prepare your green chutney by adding all ingredients into a blender and blend to a smooth runny consistency.
  • When the oil is at 180°C (356F), drop 1 tbsp full of onion pakoda mix gently into the oil and cook for about 4 minutes. You are after a nice golden brown colour.
  • Let it cool down for a minute or two.
  • Serve with green chutney! Oh so crispy goodness!