• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking Gorgeous
  • About
    • Privacy Policy
    • Terms and Conditions
    • Contact Us
    • Media Mentions
  • Recipe Index
    • Facebook
    • Pinterest
    • YouTube
    • Facebook
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • Cozy Soups
  • Recipe Index
  • About
  • Contact Us
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Cozy Soups
    • Recipe Index
    • About
    • Contact Us
    • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • ×
    Cooking Gorgeous » Recipes » Appetizers

    Crispy Onion Bhaji (Pakora) Recipe

    Published: Jun 7, 2022 · Modified: Aug 30, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Crispy Onion Bhaji (also known as Onion Pakora or Kanda Bhaji) is a delicious Indian snack made by deep-frying finely sliced onions dipped in lightly spiced gram flour batter. They are extremely addictive, vegan, gluten-free, and ready in 30 minutes!

    9 pieces of onion bhaji - onion pakora on a plate

    These crispy and spicy onion fritters are perfect to serve with your favorite Indian curries such as Hyderabadi Mutton Biryani, Butternut Squash, and Chickpea Curry, Tandoori Chicken, Creamy Chicken Korma, or Dal Palak (Spinach Dal) as a side dish.

    Alternatively, you can have them as a perfect snack dipped in cooling Onion Raita or spicy ketchup.

    Jump to:
    • What are Onion Bhajis?
    • Why This Recipe Works?
    • What is Gram Flour?
    • Ingredients You'll Need
    • How to Make Crispy Onion Bhaji (Pakora)?
    • Top Tips From the Chef
    • Serving Suggestions
    • Storage and Reheating Instructions
    • Recipe FAQs
    • Related Recipes
    • Crispy Onion Bhaji (Pakora) Recipe

    This delicious Onion Bhaji (a.k.a Onion Pakora) recipe comes together with a handful of pantry ingredients and tastes way better than the shop-bought ones. They are crispy, filled with spices, and so easy to make.

    onion bhaji served on a plate with fresh coriander

    What are Onion Bhajis?

    Onion Bhajis are Indian-style crispy fritters made with thinly sliced onions tossed in a besan flour batter made with fragrant spices, chili, and cilantro, then deep-fried until golden brown and crispy.

    Also known as Onion Pakora/ Pakoda or Kanda Bhaji, these vegan Indian fried onions are traditionally served as an appetizer or snack. The most popular accompaniments are chutneys, Indian tea, or some cooling raita.

    Why This Recipe Works?

    • It is very easy to make these onion pakodas with a few pantry ingredients you might have in hand.
    • These delicious Indian crispy onion fritters are vegan, gluten-free, and dairy-free.
    • Same as my other delicious fritter recipe Mucver (Courgette Fritters), they are the perfect snacks for cold/rainy days to have with a cup of tea or coffee,
    • You can store the leftovers for up to five days refrigerated.
    serve the pakoras with raita

    What is Gram Flour?

    Gram flour, also known as chickpea flour or besan, is a flour made from ground chickpeas.

    It is a staple ingredient in Indian, Pakistani, and many other South Asian cuisines. Gram flour has a distinctive nutty flavor and a slightly coarse texture. It is commonly used as a thickener in curries, as a binding agent in fritters and pakoras, and as a base for batter in various dishes.

    Gram flour is gluten-free and high in protein, making it a popular alternative to wheat flour for those with gluten sensitivities or following a gluten-free diet.

    Ingredients You'll Need

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    labeled picture of ingredients for onion bhaji - pakora
    • Onions - Traditionally big red onions are used for the onion bhaji recipe but I prefer pink, yellow, or white as they have a milder flavor. Thinly slice them with a mandolin, a food processor, or a sharp knife.
    • Gram (besan/chickpea) flour - This gluten-free flour gives the Onion Bhaji (Onion Pakora) a mild, nutty taste and a beautiful crunch. Depending on the brand of flour, you might need to adjust the amount of water stated in the recipe to get a perfect consistency for the batter.
    • Spices - A little salt, fennel seeds, and turmeric powder are all you need as far as dried spices go. Feel free to spruce up the batter with additional herbs and spices such as ground cumin, ground coriander, garam masala, curry powder, curry leaves, red chili powder, and garlic powder.
    • Fresh coriander leaves (Cilantro) – They add a nice herbal freshness to the pakoras; you will smell its delicious fragrance while making the pakora batter.
    • Bicarbonate of soda - It makes the batter light and helps the bhajis crisp up. You can substitute it with baking powder.

    How to Make Crispy Onion Bhaji (Pakora)?

    This recipe for Onion Bhaji is very easy to make and doesn't require much of your time. However, you need to follow a few simple steps to achieve the best results:

    Thinly Slice the Onions

    The most important thing to get right is to slice the onions finely. Or they will stay raw and won't crisp up by the time the batter is cooked. You can use a sharp knife, a , or a food processor to slice the onions.

    thinly sliced onions for bhaji

    Prepare the Batter

    After slicing the onions, prepare the batter mixture for the onion bhaji. In a bowl, put gram flour, bicarbonate of soda, turmeric, fennel seeds, salt, and water. Add cold water slowly until it has a dropping consistency similar to heavy cream/double cream.

    the batter for Bhajis in a large bowl

    Add chopped coriander, chili, and sliced onions, and mix well with a spoon until the batter covers the onions.

    sliced onions are stirred in the batter

    Fill a deep pan or a wok with vegetable oil to a depth of 5-6 cm and heat the oil to 180° C (356° F).

    Check the temperature of the oil by dropping in a small bit of the mixture. It should sizzle and float when it's hot enough.

    Into the hot oil, drop a small portion of the mixture with a spoon, and shape them into patties. Don't overcrowd the pan as the pakoras will end up greasy.

    Bhajis Arte frying in hot oil

    Fry until both sides are golden brown and crispy. Transfer them to a cooling rack placed over a baking pan. Serve these crispy Indian fritters warm with raita, mint chutney, or mango chutney.

    pakoras are served with raita

    Top Tips From the Chef

    • For crispy and evenly cooked bhajis, make sure to thinly slice the onions. This helps them cook through and ensures a nice texture.
    • The batter should have a thick consistency, similar to pancake batter. If it is too thick, add a little water to thin it out. If it is too thin, add a bit more gram flour.
    • The ideal frying temperature for crispy bhajis is between 177°C – 185°C (350°F-365°F). If the oil is too hot, the pakoras will get burned too quickly, and if the oil is not hot enough, they will absorb the oil and the fritters will get soggy.
    • Check the oil temperature with a cooking thermometer for the most accurate temperature read. If you don't have a cooking thermometer, you can check the temperature of the oil by dropping in a small bit of the mixture. It should sizzle and float when it's hot enough.

    Serving Suggestions

    • Raita is a popular accompaniment to onion bhajis. Its cool and creamy nature balances the spiciness of the bhajis.
    • You can serve Onion bhajis alongside various Indian curries. For a classic combination, serve them with a rich and creamy tomato-based curry like Chicken Handi or Dal Palak (Spinach Dal). The crispy texture of the bhajis complements the smoothness of the curry.
    • Serve homemade onion bhajis with a variety of Indian bread like Keema Naan Bread or Oil Roti.
    • For a lighter option, serve onion bhajis with Indian Chickpea Salad (Chana Salad) to provide a refreshing contrast to the crispy and flavorful bhajis.

    Storage and Reheating Instructions

    You can store the leftover pakoras refrigerated for up to five days in an airtight container. They’re amazing cold the next day in lunch boxes or picnic baskets.

    Alternatively, you can freeze them and keep them for up to five months. Simply place them in a zip-lock freezer bag or an airtight container.

    To reheat the leftover Bhajis, simply place them in your air fryer for 4 to 5 minutes, or in the preheated oven for around 7 to 8 minutes at 180°C. Alternatively, you can use a microwave to reheat the bhajis but they won’t be crispy this way.

    Recipe FAQs

    How many calories are in an Onion Bhaji?

    There is only 78 kcal in one piece of onion pakoda when you make them with exactly the same ingredients as stated in the recipe card below.

    Can I bake the bhajis instead of frying them?

    While traditionally bhajis are deep-fried for that crispy texture, you can try baking them as a healthier alternative.
    Preheat the oven to 190° C (374° F), lightly grease a baking sheet, place the bhajis, and bake for 20-25 minutes, until they turn golden brown and crispy.

    Can I use any type of onion for making bhajis?

    Yes, you can use any variety of onions for making bhajis.
    However, sweet onions like Vidalia or red onions are commonly used for their mild and slightly sweet flavor.

    Related Recipes

    For more delicious recipes around the world why not try:

    • creamy shrimp risotto served in a bowl and garnished with parmesan
      Creamy Shrimp Risotto With Peas
    • Lebanese falafel served with pita bread and salad
      Authentic Homemade Lebanese Falafel Recipe
    • Russian Salad in a bowl with fresh dill leaves
      Russian Salad (Olivier Salad)
    • fried ciboria served with salad
      Çiğ Börek - Chebureki

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making these crispy Onion Bhajis as much as you enjoy eating them! 🙂 

    Bon appétit! / Afiyet olsun!

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Recipe

    By submitting this form, you consent to receive emails from Cooking Gorgeous

    onion bhaji (kanda bhaji) served with raita

    Crispy Onion Bhaji (Pakora) Recipe

    Ayla Clulee
    Crispy Onion Bhaji (also known as Onion Pakora or Kanda Bhaji) is a delicious Indian snack made by deep-frying finely sliced onions dipped in lightly spiced gram flour batter.  
    5 from 4 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Appetizer, Side Dish, Snack
    Cuisine Asian, Indian
    Servings 16 pieces
    Calories 78 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Measuring cups
    • 1 Sharp knife
    • 1 frying pan

    Ingredients
     
     

    • 3 medium onions (300 g) (finely sliced)
    • 150 g gram flour
    • ¼ teaspoon bicarbonate of soda
    • ⅔ teaspoon ground turmeric
    • ⅔ teaspoon fennel seeds
    • ⅔ teaspoon salt
    • 1 chili (finely chopped)
    • ⅓ cup chopped coriander
    • 170 ml water
    • oil for frying (ground nut or vegetable oil)

    Instructions
     

    • The most important thing to get right is to slice the onions finely. Or they will stay raw and won't crisp up by the time the batter is cooked. You can use a sharp knife, a , or a food processor to slice the onions.
    • Prepare the batter with gram flour, bicarbonate of soda, turmeric, fennel seeds, salt, and water. The batter should have a dropping consistency similar to heavy cream/double cream. 
    • Add chopped coriander, chili, and thinly sliced onions, and mix well with a spoon until the batter covers the onions.
    • Fill a deep pan or a wok with oil to a depth of 5-6 cm and heat the oil to 180° C (356°F). Check the temperature of the oil by dropping in a small bit of the mixture. It should sizzle and float when it's hot enough.
    • Into the hot oil, drop a small portion of the mixture with a spoon, and shape them into patties.
    • Fry until both sides are golden brown and crispy.
    • Transfer them to a cooling rack placed over a baking pan. Serve warm with raita or any other favourite dip of yours.

    Notes

    • The temperature of the oil you fry your bhajis in is very important. If the oil is too hot, the pakoras will get burned too quickly, and if the oil is not hot enough, they will absorb the oil and the fritters will get soggy.
    • There is only 78 kcal in one piece of onion pakoda when you make them with exactly the same ingredients as stated in the recipe card.
    • The most important thing to get right is to slice the onions finely. Or they will stay raw and won't crisp up by the time the batter is cooked.
    • These delicious Indian onion fritters are vegan, gluten-free, and dairy-free.
    • You can store the leftovers for up to five days refrigerated.

    Nutrition

    Calories: 78kcalCarbohydrates: 6gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 97mgPotassium: 99mgFiber: 1gSugar: 2gVitamin A: 43IUVitamin C: 5mgCalcium: 9mgIron: 1mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

    « Hyderabadi Mutton Biryani
    Salmon and Spinach Quiche »

    Reader Interactions

    Comments

    1. Cara

      June 10, 2022 at 5:10 am

      5 stars
      Love this recipe 😍

      Reply
    2. Forest Tandoori Walthamstow

      October 11, 2022 at 8:26 am

      5 stars
      Your Blog is really so interesting and they way you mentioned each and everything is really so perfect.

      Reply
    3. Forest Tandoori Walthamstow

      November 25, 2022 at 5:25 am

      5 stars
      The blog was absolutely fantastic! Lot of great information which can be helpful in some or the other way. Keep updating the blog, looking forward for more contents.

      Reply
    5 from 4 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

    Soup Recipes

    • Greek Chicken Lemon Soup - Avgolemono
    • Arpa Şehriye Çorbası - Turkish Orzo Soup
    • Turkish Tarhana Soup - Tarhana Çorbası
    • Homemade Turkish Tarhana Powder Recipe
    • Moroccan Harira Lamb and Chickpeas Soup
    • chicken and dumpling soup served in a bowl
      Easy Chicken and Dumpling Soup Recipe

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    • FAQs

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 Cooking Gorgeous

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.