Onion Fritters (Pyaaz Pakoras)

Pakoras, sometimes called bhajias, are batter-fried snacks usually eaten as a starter. The batter, made of spiced chickpea or gram flour, is used to coat vegetables or fish to create a variety of fritters.

Recipe author: Manju Malhi

Easy Indian Cookbook

Photography by William Lingwood

Reproduced courtesy of Duncan Baird Publishers


Category:  Starters & Salads  - 


For 6 people


  • 200 g / oz/ scant 2 cups chickpea or gram flour
  • 3 onions, sliced
  • 1 tsp cumin seeds, crushed
  • 1 tsp coriander seeds , crushed
  • 1/4 tsp chilli powder
  • 1/2 tsp salt
  • oil for deep frying

Onion Fritters (Pyaaz Pakoras) Directions

  1. Sift the flour into a large bowl. Add the onions, cumin seeds, coriander seeds, chilli powder and salt. Stir together, then make a well in the centre. Add 4 tablespoons of water to the well, then mix with a fork until the mixture forms a thick, stiff batter. If it appears runny, add extra flour. Heat enough oil for deep-frying in a heavy-based saucepan over a high heat or in a deep-fat fryer to 190C/375F, or until a small drop of the batter sizzles fiercely in the oil.

    Drop 1 tablespoon of the batter into the oil and fry for about 1 minute, or until it turns golden brown. Remove the fritter from the oil with a slotted spoon and drain on kitchen paper. Taste the fritter and adjust the seasoning of the batter, adding more salt or chilli powder, if necessary. Fry the remaining fritters, working in batches to avoid overcrowding the pan, if necessary. Remove any pieces of fried batter from the oil and return the oil to the correct temperature before adding each new batch. These fritters can be fried in advance and reheated in an oven at 180C/350F/Gas 4 for 10 minutes before serving. Serve hot with Tomato Chutney.
  3. Preparation time: 10 minutes
    Cooking time: 15 minutes