Crisp at the edges and tender through the middle, Pakodi Recipe (Street Style Onion Pakora) is a Andhra snack made with simple everyday ingredients in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 3
  • Category: Snack
  • Cuisine: Andhra

Ingredients

  • 1 ¼ cup onions (thinly sliced)
  • ¾ tsp ginger garlic paste
  • 2 green chilies (chopped)
  • 10 mint (/pudina leaves chopped finely,)
  • 1 sprig curry leaves (chopped finely,)
  • 2 sprigs coriander leaves (chopped finely,)
  • Salt (as needed)
  • ¼ cup besan (/ gram flour)
  • 2 tbsps rice flour
  • 2 tbsps corn flour
  • ¼ to ½ tsp red chili powder
  • 1/8 tsp turmeric (/ haldi)
  • ½ tsp ajwain ((carom seeds, crushed))
  • 1 tbsp oil (very hot)
  • Oil (for deep frying)

Method

Prepration

  1. Wash and peel onions. Slice them thin. Chop chilies, mint, coriander and curry leaves. Mix together onions, salt, chilies, ginger garlic paste and the leaves. Mix very well for 30 seconds. Set aside for 10 mins.
  2. Add the flours chili powder, turmeric and ajwain. If the mixture is too dry, splash little water and mix together to form a sticky dough (see pictures in the post).
  3. Add 1 tbsp oil to a pan and heat it. When it turns very hot, pour it to the mixture and mix with a spoon first. Then with your hand.

Making onion pakora

  1. Heat oil in a deep kadai or fry pan. When the oil is hot enough, drop small portions of the mixture in the hot oil.
  2. Fry on a medium heat stirring often until they turn golden and crunchy. Remove them to a cooling rack. Fry the rest of the pakodas in bacthes, making sure the oil is medium hot.
  3. Serve onion pakoda hot with tea.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.