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Pyaz ke Pakode: Indian Onion Fritter Snack Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Pyaz ke pakode

Pyaz ke pakode

Pyaz ke pakode, or onion fritters, are a popular Indian snack as well as street food. They are prepared with sliced onions coated with chickpea flour and a variety of spices.

It is a popular tea-time snack and can be served with Indian chutneys like imli (tamarind) chutney, pudina (mint) chutney, amchur (mango) chutney and more. It pairs well with tomato sauce as well.

Pyaz ke pakode are very easy to prepare and will be enjoyed by all. Do try them and share your experience.

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Cook Time

Prep timeCook timeReady inYields

20 min

40 min

1 hour

3-4 servings


  • 4 bade pyaz (large onions), sliced thin
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1/4 cup hara dhania (cilantro), chopped
  • 1 teaspoon salt, or as needed
  • 1 chopped green chilli
  • 1 teaspoon amchur (dry mango powder)
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon red chilli powder
  • 1 teaspoon kasuri methi (dry fenugreek leaves)
  • 1 teaspoon ajwain (carom seeds)
  • 1/4 teaspoon baking soda
  • 7 tablespoons besan (gram flour brown chickpea flour), or as needed
  • Oil, for deep-frying


  1. Slice the onions thin then rub lightly between the fingers to separate indvidual leaves.
  2. Add the ginger and garlic pastes, cilantro, salt, chopped green chilli, amchur powder, coriander powder, garam masala, red chilli powder, kasuri methi and ajwain. Mix well. Cover with a lid and let sit for 10 minutes.
  3. After 10 minutes, add the baking soda and mix well.
  4. Add the besan 1 tablespoon at a time, mixing well with each addition, until it binds well the onion slices as shown in the video. We used 7 tablespoons of besan and no water was added. You may add as needed.
  5. Drop small portions of the onion pakoda mixture in the hot oil on medium heat and fry in batches until golden and crisp. Tip: To keep the pakodas crisp for a longer time, lightly fry them until they change colour a little, the first time on medium heat; then fry them a second time on high heat until crisp and golden.
  6. Serve immediately with some lightly fried whole green chillies, pudina (mint) chutney, imli (tamarind) chutney and/or amchur (mango) chutney.

Pyaz ke Pakode: Indian Onion Fritters

© 2021 Rajan Singh Jolly

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