Pyaaz ki Pakodi – Crispy Onion Fritters

Every time I visit Hyderabad, I ask my father to get some crispy pyaaz ki pakodi from sweet shops in the city. I just love them. Small sweet shop at almost every corner in Hyderabad sell an array of sweets and also savory snacks.

But when I am in Toronto, missing them, I make these myself in my kitchen trying to replicate them as close as possible to the ones that I get in Hyderabad. I love these pakodi along with tamarind chutney on a rainy day. They also make a yummy Iftaar snack. Sometimes I also enjoy them along with my meal on the side.

Pyaaz ki Pakodi – Crispy Onion Fritters


Besan – 1 1/2 cups
Rice Flour – 1/4 cup
Green chillies, finely chopped – 8
Ginger – grated, 1/2 tsp
Onions – 2, large, thinly sliced
Olive Oil – 2 tbsp
Curry leaves – 1 or 2 sprigs, roughly chopped
Salt – 3/4 tsp
Pinch of baking soda
Canola Oil for deep frying


1. In a mixing bowl, add sliced onions, besan, chopped green chillies, curry leaves, salt, olive oil and baking soda. Mix well. Add just 1/4 cup of water and mix well to form a thick-hard batter. Go easy on water as onion and salt release water too.
2. In a kadai or wok, pour oil to deep fry and as soon as it is piping hot, drop small and flattish balls of the batter using your hands into the hot oil. Reduce heat to medium and deep fry till they turn golden brown. Remove using a slotted soon into a large strainer for excess oil to drip away. Continue until all the batter is used up.
Serve hot with chutney/sauce of your choice, along with chai/coffee or juice. I served them with tamarind chutney along with other sides at Iftaar yesterday.

1. If you want do not want them crisp, omit rice flour and add a little bit more water, to make onion bhajiyas.
2. If you do not want to fry them, you can even shallow fry them in about 2 tbsp per batch in a non-stick frying pan. Make sure you flatten the batter so that they shallow fry evenly. You can even bake them for a healthier version. I have tried baking them a few times and will still continue to do for a few more trials until insha’Allah I come up with a perfect recipe for you all soon.


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