Onion Pakoda, also known as Onion Bhaji or Kanda Bhaji, is a beloved Indian street snack. Traditionally deep-fried until crisp, it’s often served during rainy evenings or as a festive tea-time treat. This air fryer recipe keeps all the flavor and crunch while significantly reducing oil.
The onions are mixed with salt and spices first to draw out moisture, which helps bind the batter without adding too much water — a key step for maximum crispness. A blend of chickpea flour (besan) and rice flour forms the base of the batter, while ginger, green chilies, and cilantro add fresh and aromatic notes. Kashmiri red chili powder lends color without excessive heat, and a sprinkle of chaat masala at the end brings a tangy finish.
Serve these pakodas piping hot with mint chutney, tamarind chutney, or even tomato ketchup. They’re best enjoyed fresh for maximum crunch.
Prep the Onions
- Add sliced onions, salt, chili powder, ginger, coriander, green chilies, and asafetida to a large mixing bowl.
- Use your fingers to gently mash and mix until onions start releasing moisture.
- Let sit for 10 minutes.
Make the Batter
Add chickpea flour, rice flour, and 2 tbsp oil to the onion mixture.
Sprinkle in turmeric powder.
Add 1–2 tbsp water only if needed — the batter should be thick and cling to the onions.
Air Fry the Pakodas
Preheat the air fryer to 180°C (356°F).
Drop small portions of the onion mixture into the air fryer basket.
Brush lightly with oil for extra crispness.
Air fry for 10 minutes.
Flip and air fry for another 5 minutes until golden and crisp.
Serve
Transfer to a serving plate, sprinkle with chaat masala, and serve immediately.
Tips and Tricks
- Minimal water — Letting onions rest with salt creates natural moisture; adding too much water will make pakodas soggy.
- Uniform size — Drop evenly sized portions so they cook at the same rate.
- Extra crunch — Increase rice flour slightly for a crispier texture.
- Serve hot — Pakodas lose their crispness as they cool.
- Flavor variations — Add crushed fennel seeds or ajwain for a different aroma.
Frequently Asked Questions
They taste best fresh, but you can prep the onion mixture in advance and air fry just before serving.
Yes, bake at 200°C for 18–20 minutes, flipping halfway.
Yes, but red onions have a milder sweetness that works well for pakodas.
Increase green chilies or add a pinch of regular red chili powder along with Kashmiri chili.
