A crispy treat that goes perfectly with a cup of tea or coffee in the evening.

In the mood for something crispy and satisfying? This is such a quick and easy snack that comes together in a very short amount of time. I make this whenever I feel like having something hot and crispy but don’t want to spend hours in the kitchen.

Depending on which part of India you know them from, you may know these as either onion pakoras or as onion bajjis. Or if you’re the fancy type, you could even call them chickpea flour fritters. It’s all the same to me; I call these “delicious”.

Now, there are so many different varieties of gram flour fritters you can make, from potatoes and raw plantains to banana peppers, mushrooms, and even chicken! (Side note: must share my all-time favorite bread pakoras on here soon!) However, onions bajjis are classic and universally loved.

LOTS of onion is the secret to making these chickpea flour fritters taste amazing. I know it may seem like a cumbersome job to peel and slice onions, but that’s the only “time-consuming” job you have to do for this recipe. You can absolutely get away with using less onion here, and I do that sometimes when I’m in an extra lazy mood, but I strongly recommend not skimping on onions.

What are the ingredients needed to make Onion Bajjis or Pakoras?
  • 1 cup gram flour (chickpea flour),
  • Roughly 3/4 cups water
  • 1 tsp chili flakes,
  • 1 tsp ginger & garlic paste,
  • 1/2 tsp cumin seeds,
  • 1/8 tsp baking soda,
  • Salt to taste,
  • 2 large onions,
  • Bunch of curry leaves,
  • 2 green chilies,
  • Oil, for frying
How to make Onion Bajjis at home?

To make onion pakoras, the first step is to make a standard fritter batter, which is to just combine gram flour or chickpea flour with water until it reaches the right consistency (thick but not dough-like). I have added a few seasonings and spices to boost the flavour. These are optional, so you can leave them out if you don’t have any of them on hand.

Once this is done, you can rest it for a few minutes while you chop up the onions, chilies, and curry leaves. Combine these into the prepared batter and fry the fritters off by popping spoonfuls into hot oil.

Serve these with a warm cup of tea or coffee and that’s your evening sorted!

What to Serve with Onion Pakoras?

These pakoras are typically served just by themselves (with a hot beverage of choice) but you can dip them in ketchup or your favourite pickle. We also love making this as an accompaniment to things like rice porridge or for breakfast when we have this dish that is made with curd and day-old rice that is soaked overnight.

Simply called “palam soru” or old rice, these bajjis go perfectly with this cooling traditional breakfast

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Here’s the step-by-step guide to making onion bajjis at home.

Onion Bajji

Prep Time: 15 min

Cook Time: 15 min

Serves: 3-4

Step 1: Make the base batter.

  • 1 cup gram flour (chickpea flour),
  • Roughly 3/4 cups water
  • 1 tsp chili flakes,
  • 1 tsp ginger & garlic paste,
  • 1/2 tsp cumin seeds,
  • 1/8 tsp baking soda,
  • Salt to taste,
  1. Combine all the ingredients for the batter and whisk to form a lump-free mixture. The batter should be a bit thick.
  2. Let the batter rest while you do the next step.

Step 2: Slicing onions and chilies.

  • 2 large onions,
  • Bunch of curry leaves,
  • 2 green chilies
  1. Peel and halve each onion and then slice them thinly.
  2. Chop some curry leaves into thin strips.
  3. Slice the green chili into small pieces (I prefer to remove the seeds).
  4. Add all of these into the prepared batter and mix to combine.

Step 3: Fry the bajjis/pakoras.

  • Oil, for frying
  1. Heat oil in a deep kadhai on medium heat and check if the oil is hot enough by dropping a tiny bit of the batter into it. It should start bubbling immediately and rise to the top in a few seconds.
  2. Drop spoonfuls of the batter into the oil, making sure to leave some space between each of them to prevent sticking.
  3. Fry, flipping so both sides cook evenly, until they gain a golden brown colour.
  4. Remove from the oil and drain onto paper towels.
  5. Serve immediately!

Notes

– You can get away with adding a little less onion.
– If you are worried about them being too oily, leave the baking soda out. Keep in mind that this will make them slightly less crispy.
– Scale this recipe as you like.

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Have you made this recipe? I would love to hear your feedback or questions in the comments below!

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