Crispy Onion Pakoda Recipe With Mustard Oil

Crispy onion pakoda recipe with mustard oil

In India, pakoda or fritters are particularly well-liked, especially when it rains.

Crispy onion pakoda is an excellent snack and treat, sometimes referred to as onion bhaji. It is a well-known Indian street food that satisfies all your cravings. You see it being served on every street corner, accompanied by masala chai.

Crispy onion pakoda made from onions, gram flour, and spices. Adding mustard oil to the recipe provides it with a unique, savoury flavour that you and your family relish.

So, if you want to know how to make onion pakoda, let's discuss the best easy-to-make yet delicious recipe.

Crispy Onion Pakoda Recipe

Onion pakoda ingredient

Let's know some famous yet cook-friendly crispy onion pakoda recipes to replenish your mood with great taste and joy.

Onion Pakoda Ingredients:

  • 2 cups gram flour (besan)
  • 1/2 cup rice flour
  • Green chilies – 4
  • 1/2 tsp red chilli powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp ajwain seeds
  • Salt, to taste
  • 1 cup thinly sliced onions
  • Water, as needed
  • Mustard Oil for frying

How to Prepare it?

Step 1: First, slice and peel the onion.

Step 2: Finely cut the coriander leaves and green chilies.

Step 3: Blend the gram flour (besan) with the chopped onion, garlic paste, chilli powder, turmeric powder, green chilies, coriander leaves, carom seeds, and salt in a bowl.

Step 4: Next, slowly add a little water while mixing thoroughly. The batter should be just stiff enough to grip your fingertips.

Step 5: Get a frying pan full of hot oil. Reduce the temperature to medium when the oil begins to smoke, which indicates that it is hot enough.

Step 6: Immediately drop a tiny dough ball into the heated oil.

Step 7: Cook over medium heat until golden brown on all sides; using a scraper, remove them from the oil and set them on a dish over a piece of paper towel so that any remaining oil may be absorbed.

Step 8: Continue until all of the pakodas have been prepared.

Step 9: Fry the pakodas and serve them with tomato sauce or coriander chutney.

South Indian Style Onion Pakoda Ingredients:

South indian style onion pakoda recipe
  • ½ Cup besan
  • ¼ Cup rice flour
  • ½ Teaspoon fennel seeds
  • 1 Pinch of turmeric powder
  • ¼ Teaspoon red chilli powder or cayenne pepper.
  • 1 Cup thinly sliced onions
  • 2 Tablespoons chopped coriander leaves
  • 1 Teaspoon chopped curry leaves
  • 1 or 2 green chilies, chopped.
  • Salt according to taste.
  • Ginger (optional)
  • Water, as needed
  • Mustard Oil for frying

How to Prepare it?

Step 1: Mix 1/4 cup rice flour and 1/2 cup besan (also known as gram flour or chickpea flour) in a mixing bowl.

Step 2: Add 1/4 teaspoon red chilli powder or cayenne pepper, 1/2 teaspoon of fennel seeds, and a pinch of turmeric powder.

Step 3: Add the chopped onion, two tablespoons of coriander leaves, one teaspoon of crushed curry leaves, and one or two chopped green chilies.

Step 4: Add salt according to taste. The recipe also allows for the addition of ginger. You might even consider including more onions.

Step 5: Blend thoroughly and evenly sprinkle three tablespoons of water.

Step 6: Now wrap and put aside for 15 to 20 minutes.

Step 7: The batter will get moisture as the juices from the onions are released. Then, add an additional 1 to 2 teaspoons of water and stir thoroughly.

Step 8: Prepare a pan with heated mustard oil for deep frying. Pour batter into the kadai in spoonfuls after the oil is medium hot.

Step 9: When each fritter turns a pale golden colour, flip them over.

Step 10: You can adjust the flame from medium-low to medium while frying.

Step 11: Fry the onion fritters for a further few minutes, turning them over as needed until they are golden and crisp. Then, remove them with a slotted spoon.

Step 12: Keep the crunchy fried pakoda on paper towels in order to absorb any leftover oil.

Step 13: Heat some tomato chutney, coconut chutney, pudina chutney, or tomato ketchup to go with these crispy onion fritters.

Crispy Onion Pakoda Recipe Experts Tips

After knowing delicious onion pakoda recipes, let’s have a look at some expert tips to help you with cooking time.

Frying temperature

While frying, the oil's temperature must be correct. The oil should not be too cold or hot. If it is too warm, then the surface of the pakoda will get fried, but the inside stuff will be undercooked. If it is not hot, the onion pakoda will soak oil while frying and will be too oily once fried.

Additional ingredients

Various herbs and spices, such as crushed coriander seeds, red chilli powder, red chilli flakes, ginger-garlic paste, mint leaves, powdered cumin powder, and coriander leaves, can be included in the gram flour batter. You can also mix some rice flour into the batter. As a result, your pakoda will become crunchy.

Consider thin slices of onions

The onions must be chopped thinly, not thick, as thin pieces will get cooked more quickly than thick slices. If the slices are thick, the gram flour will cook during the frying process, but the onion slices will only partially cook. Thin slices also give a crisp surface to the pakoda.

Crisp vs. softer pakoda

Slice onions finely and use less water in the batter for crisp onion pakora. And if you want to make soft pakoda, add more water to the batter. Pakoda can be made softer and lighter by adding baking soda or baking powder.

Adding hot oil to the batter

You can also include 1 or 2 teaspoons of hot oil in the gram flour batter. It makes the pakodaS crisp and soak less oil while frying.

Who Should Not Use Refined Mustard Oil for Cooking?

Despite the fact that refined oil is widely available and that we use it frequently, the following are some reasons why it should be avoided:

  • Although refined oil is natural, it is processed by several machine methods to give it a more transparent appearance and lighter colour. Thus, it also vanishes the healthy nutrients of seeds.
  • Refined oils are machine processed to extend their shelf life. As a result, they are subjected to the trans-fat-producing hydrogenation process, which turns surplus unsaturated fat into a solid by adding hydrogen.
  • There are not many health advantages.
  • Regular use of refined oil may increase your risk of developing cancer, diabetes, digestive problems, obesity, and immune system problems.

Why is Cold Pressed Mustard Oil Better Than Refined Oils?

People are choosing cold pressed mustard oil instead of regular/refined oils to make a shift towards a healthier lifestyle. Although it can be challenging to distinguish between the two types of oil when cooking or tasting food, they have different physiological and chemical features and nutritional values.

The term "cold pressed oil" describes a technique for obtaining oil from oilseeds that involves crushing and pressing the seeds without using heat. This oil is healthier than any other type because the entire process is conducted under pressure rather than heat. Cold mustard oil is extracted in the same way.

A few advantages of using cold pressed mustard oil for cooking include the following:

  • Cold pressed yellow mustard oil is extracted using a chemical-free technique and includes good fats that don't build up in the blood vessels.
  • Omega-3 and Omega-6 fatty acids, which are potent antioxidants and support the regeneration and repair of bodily cells, are abundant in them.
  • Because cold pressed mustard oil does not adhere to artery walls and clogs them, it helps lower dangerous cholesterol levels.
  • Glucosinolate, an antimicrobial compound found in cold mustard oil, aids in preventing infections and free radical damage.

Why Choose Cold Pressed Mustard Oil from Nayesha Mills?

After knowing the benefits of using cold pressed mustard oil over refined oil, you might be thinking about where you can get high-quality kachi ghani mustard oil. Nayesha Mills is the most famous manufacturer and supplier of cold pressed mustard oil online.

Since inception, we have pledged to foster a "healthier and happier life" through our products, and we are aware of nature's benefits to promote healthy living. We prefer oil extraction methods that don't harm the environment. We have the most excellent method for obtaining oil from seeds without the need for chemicals or heat treatment to do this.


In conclusion, mustard oil-fried crispy onion pakoda is a tasty and simple snack that is perfect for any situation. The addition of mustard oil adds a remarkable flavour and aroma to the dish, and the crispy texture makes it a perfect snack to enjoy with friends and family.

Nayesha Mills is the best choice to buy cold pressed mustard oil online. So if you are thinking of switching your unhealthy refined oil with cold pressed one, get the healthy oil from us.

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