Learn how to make golden, crispy onion pakoras (bhajiyas) in just 15 minutes with this simple, step-by-step recipe. A classic Indian snack perfect for chai time or rainy days!
Make perfectly crispy Onion Bhajiya at home in 5 easy steps. This quick Indian street-style pakora recipe uses besan, spices, and thin-sliced onions. Ready in 15 minutes! Vegan & gluten-free.
Onion Bhajiya, also known as Onion Pakora, is one of India’s most loved monsoon snacks. With just a few ingredients like sliced onions, gram flour, and spices, you can prepare this crispy delight in under 15 minutes. Perfect for serving with chai, green chutney, or ketchup!
🧅 Onion Bhajiya Recipe (Crispy Onion Pakora)
| 15-Minute Monsoon Snack | Vegan | Gluten-Free |
📝 Ingredients (Serves 2–3):
- 2 large onions (thinly sliced)
- ¾ cup gram flour (besan)
- 2 tbsp rice flour (for crispiness)
- 2 green chilies (finely chopped)
- 1 tsp ginger (grated)
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- Salt to taste
- Chopped coriander
- Water (as needed)
- Oil (for deep frying)
👨🍳 Step-by-Step Instructions
Step 1: Slice Onions
Cut onions thinly and sprinkle some salt. Let them rest 10 mins to release water.
Step 2: Prepare Batter
To the onions, add besan, rice flour, green chili, ginger, turmeric, red chili, coriander.
Step 3: Mix Without Water First
Start mixing. Onions release moisture—add very little water only if needed to coat onions.
Step 4: Heat Oil
Heat oil in a deep pan/kadhai. Test with a small drop—it should rise immediately.
Step 5: Fry Bhajiyas
Drop spoonfuls of the mixture into hot oil. Fry till golden and crisp. Drain on paper towels.
🧂 Serving Suggestion
Serve hot with green chutney, tamarind chutney, or masala chai. ☕
✅ Pro Tips
- Add ajwain (carom seeds) for flavor and digestion.
- Don’t add too much water—this makes them soggy.
- Use rice flour or semolina (suji) for extra crunch.
- Fry on medium flame for even cooking.
🧅 Onion Bhajiya Recipe FAQs
- What is Onion Bhajiya?
Onion Bhajiya, also called Onion Pakora, is a popular Indian snack made from sliced onions mixed with gram flour (besan), spices, and deep-fried until crispy. - What flour is used for onion bhajiya?
Gram flour (besan) is the main flour used for making bhajiyas. You can also add a little rice flour for extra crispiness. - Can I make onion bhajiya without besan?
While besan is traditional, you can try chickpea flour or a mix of maida and corn flour, but the texture and flavor may vary. - How do I make bhajiya crispy?
Use rice flour or a pinch of baking soda, avoid adding too much water, and fry on medium heat to ensure crispiness. - Can I air fry onion bhajiya?
Yes, you can air-fry bhajiyas by shaping them into small patties and brushing with oil. They won’t be as crispy as deep-fried but are healthier. - Can I bake onion bhajiya instead of frying?
Yes, bake at 200°C (392°F) for 20–25 mins. Flip halfway. Brush or spray oil for a crispier texture. - Why are my bhajiyas soggy?
Too much water or low frying temperature can make bhajiyas soggy. Always heat oil well and avoid excess moisture in batter. - Can I prepare the bhajiya batter in advance?
It’s best to mix the batter fresh. If needed, slice onions ahead and mix spices and flours separately. - What is the best oil for frying bhajiyas?
Use neutral oils with a high smoke point like sunflower, vegetable, or peanut oil. - Can I freeze onion bhajiya?
Cooked bhajiyas can be frozen. Reheat in an oven or air fryer for crispiness. Do not freeze raw batter. - Can I use other vegetables in this recipe?
Yes! Mix in shredded spinach, cabbage, potato, or methi for variation. - What is the difference between bhajiya and pakora?
They’re the same; both refer to fritters made with gram flour. The name varies regionally in India. - Is onion bhajiya vegan?
Yes, traditional onion bhajiya is naturally vegan and gluten-free. - Can I make it without chili or make it less spicy?
Absolutely. Skip green chilies and reduce red chili powder to taste. - Can I add ajwain or carom seeds?
Yes, ½ tsp ajwain helps with digestion and adds flavor. - Can I make onion bhajiya without deep frying?
You can pan-fry, bake, or air-fry, though they may not be as crispy as deep-fried versions. - What chutney goes best with onion bhajiya?
Serve with green chutney (mint-coriander), tamarind chutney, or ketchup. - How long can onion bhajiya stay crispy?
They stay crispy for 10–15 minutes after frying. Reheat in air fryer to regain some crisp. - How to keep bhajiya batter from becoming runny?
Salt onions first and let them release water. Add dry flours gradually. Avoid adding extra water. - Can I make bhajiyas during Navratri fast?
You can replace besan with vrat-friendly flours like singhare ka atta or kuttu flour. - Why do my bhajiyas absorb too much oil?
Oil not being hot enough, or batter being too wet, can lead to oily bhajiyas. - Can I use onion bhajiya in chaats or sandwiches?
Yes! Use leftover bhajiyas in vada pavs or make pakora chaat with chutneys and yogurt. - Is bhajiya healthy?
While delicious, deep-fried snacks are best enjoyed occasionally. For a healthier version, try air-frying or baking. - Can I use onions only, without flour?
No, flour is essential to bind the onions together into a fritter. - What are other names for onion bhajiya?
Onion fritters, kanda bhaji, pyaz pakora, or pyaji – depending on the region. - How to serve onion bhajiyas for a party?
Serve in paper cones or mini plates with assorted chutneys for a street-food-style snack station.
