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Onion pakora
Separate the sliced onion into strands in a bowl, toss with the salt and leave 10 minutes, until the onions are limp and wet.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Onion pakora take?
45 min all in — 15 min prep, 20 min cook, 10 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Medium heat.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan, Dairy-free, Gluten-free, Nut-free.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
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What equipment do I need?
Chef's knife, Cutting board, Mixing bowl, Wok, Spider or strainer.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Rice flour → Cornflour. Same amount. Very slightly less crisp. Ajwain → Cumin seeds. A different flavour, still good. Use the same amount.
What should I watch for?
Do not crowd the wok. The oil cools, and the pakoras soak it up and go soft.
Any tips from this recipe?
For extra-crisp pakoras, fry them until just pale gold, rest five minutes, and fry again for a minute in hotter oil. Red onions work as well as white and give a slightly sweeter pakora.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.