Onion Bhajia

(Onion Pakoda/Onion Pakora)
Prep Time 20 minutes
Cook Time 50 minutes
Course Snack
Cuisine Indian


  • 4 onions, thinly sliced
  • 2 green chili, minced
  • ½ cups besan flour (gram flour)
  • 2 tablespoons roasted rice flour *
  • Oil for frying **

Dry Spices:

  • 1 teaspoon kashmiri chili powder
  • ¼ teaspoon turmeric
  • ½ teaspoon asafetida
  • ½ teaspoon crushed fennel seed
  • 1 teaspoon salt, adjust for taste


  • In a pan, add enough oil to cover ½ the pan for frying off the bhajia. Heat oil.
  • In a mixing bowl, add sliced onions and 1 teaspoon salt. Mix well and set aside for 5 minutes. Salt will draw out water from onions.
  • Add minced green chilies and dry spices to the onion mixture. Mix well.***
  • Add Besan flour and rice flour, mix together.
  • When oil is hot, take some of the onion mixtures with your fingers, press into a patty (bhajias), then drop/slide the pressed patty into the oil. Flattening the patty helps for even cooking.
  • Repeat step 5 to add more patties into the oil. Do not overcrowd the bhajias in the oil. You want the bhajias to have a little room to move. Fry on medium heat.
  • You want to flip the patties after 1-2 minutes to cook on the other side. Repeat flipping the patties again until the patties are cooked and brown. You can feel it get crispy as it cooks. It should take no longer than 5-6 minutes, depending on the heat of the oil and the size of bhajia.
  • Remove from oil and place on a plate with a paper towel.
  • Repeat steps 5-8 until all the mixture is done.
  • Onion bhajias are ready to eat!



Onion Bhajias can be eaten as a snack, appetizer or enjoyed with Chai.
*Rice flour helps provide the crispiness of the Bhajia. But if you don’t have it, you can skip it.
**Amount of oil depends on the pan size. We used vegetable oil, but any oil can be used.
***You can add other vegetables if you want, like cubed potatoes.
Spices can be adjusted to your taste.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian


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