Pakora (Onion Bhaji)ਪਕੌੜਾ

Name: Pakora (Onion Bhaji)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 1½ cups Besan (chickpea flour); 2 medium Onion, sliced into thin rings; 1 handful Fresh spinach leaves (optional); 2 Green chillies, finely chopped; 3 tbsp Fresh coriander (cilantro), chopped; 1 tsp Ginger, grated; ½ tsp Ajwain (carom seeds); ½ tsp Red chilli powder; ¼ tsp Garam masala; ¼ tsp Turmeric; 1 tsp (or to taste) Salt; ½ cup (approx) Water — to make batter; for frying Oil — for deep frying

⏱ Prep 15m🍳 Cook 20m🍽 Serves 4🌿 Vegan

Video: Hari Ghotra (YouTube)

Pakora is the undisputed king of Indian rainy-day snacks — crispy, golden fritters that emerge from a sizzling kadai just as the first monsoon drops hit the window. Punjabi pakoras lean toward bold flavour: a thick, well-spiced chickpea batter clings to onion rings, spinach, or whatever vegetable is on hand. In the diaspora they go by many names — onion bhaji, bhajiya, pakoda — but the first crunchy bite is always the same.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪Besan (chickpea flour)1½ cups
▪Onion, sliced into thin rings2 medium
▪Fresh spinach leaves (optional)1 handful
▪Green chillies, finely chopped2
▪Fresh coriander (cilantro), chopped3 tbsp
▪Ginger, grated1 tsp
▪Ajwain (carom seeds)½ tsp
▪Red chilli powder½ tsp
▪Garam masala¼ tsp
▪Turmeric¼ tsp
▪Salt1 tsp (or to taste)
▪Water — to make batter½ cup (approx)
▪Oil — for deep fryingfor frying

🌍 Cooking abroad? Substitutions

Besan is the soul of pakoras — it's widely available at South Asian grocery shops under names like chickpea flour, gram flour, or chana ka atta. Do not substitute with plain flour.
Ajwain (carom seeds) gives pakoras their distinctive punchy aroma. Substitute with a mix of cumin seeds and a tiny pinch of dried thyme if you cannot find it.
For oil-free pakoras abroad, brush battered pieces with oil and air-fry at 200°C (390°F) for 12–15 minutes, flipping halfway. They won't be as crispy but are a fair substitute.

Method

1In a large bowl, combine besan, salt, red chilli powder, turmeric, garam masala, ajwain, and green chillies. Add grated ginger and chopped coriander.
2Add water gradually and whisk until you have a thick, smooth batter — it should coat the back of a spoon heavily. Thin batter makes limp pakoras; keep it thick.
3Add the sliced onion rings and spinach leaves to the batter and fold through until every piece is well coated.
4Heat oil in a kadai or deep wok to about 170°C (340°F). The oil is ready when a small drop of batter sizzles and rises to the surface within 2–3 seconds.
5Using a spoon or your hands, carefully drop clusters of batter into the oil. Do not crowd the pan — fry in batches of 4–6 at a time.
6Fry for 3–4 minutes, turning occasionally, until the pakoras are deep golden and fully cooked through. A second fry for 30 seconds on high heat makes them extra crispy.
7Drain on a wire rack or paper towels. Serve immediately with green chutney and hot chai.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.