How to prepare Bengaluru bakery style crispy Onion pakoda

Onion pakoda is a crispy and spicy snack made with sliced onions, gram flour, rice flour and spices. It is a popular street food in Bengaluru and other parts of India. Onion pakoda is also known as onion fritters, onion bhaji or eerulli bajji in Kannada. It is usually served hot with mint chutney or tomato ketchup.

Onion pakoda is believed to have originated in the Indian subcontinent as a simple and quick snack to use up the excess onions. It is also a common accompaniment to tea or coffee in the evenings. Onion pakoda is widely sold by street vendors and bakeries in Bengaluru, especially during the rainy season. It is also a common snack served in parties and gatherings.

How to prepare Bengaluru bakery style crispy Onion pakoda



To prepare onion pakoda, you will need the following ingredients:

  • Onions - 4 medium
  • Gram flour (besan) - 1 cup
  • Rice flour - ¼ cup
  • Red chili powder - 1 teaspoon
  • Turmeric powder - ¼ teaspoon
  • Asafoetida (hing) - a pinch
  • Salt - to taste
  • Curry leaves - a few
  • Coriander leaves - 2 tablespoons (chopped)
  • Green chilies - 2 (chopped)
  • Oil - for deep frying



 1. Peel and slice the onions thinly and take them in a large bowl.
2. Add salt, red chili powder, turmeric powder, asafoetida, curry leaves, coriander leaves and green chilies to the onions and mix well. Keep aside for 10 minutes.
3. Add gram flour and rice flour to the onion mixture and mix well. Sprinkle some water if needed to make a sticky batter. Do not add too much water as the onions will release moisture.
4. Heat oil in a deep frying pan over medium-high flame. Drop small portions of the batter into the hot oil and fry them until golden and crisp on both sides. Drain them on paper towels to remove excess oil.
5. Serve hot onion pakoda with mint chutney or tomato ketchup.