Egg Onion Pakoda
Crispy onion pakodas with egg folded into a spiced gram flour mix, then fried until golden and craggy. These make a great tea-time snack with plenty of onion sweetness and a soft bite from the egg.
For 12 servings
- prep · ~5 min
Slice the onions and prep the aromatics.
1.Thinly slice the onions into even strips.2.Finely chop the green chilies and ginger.3.Chop the coriander leaves and tear the curry leaves. - mix · ~5 min
Make the pakoda mixture.
1.Add onion, green chili, ginger, coriander leaves, and curry leaves to a mixing bowl.2.Crack in the eggs and mix well until the onions are lightly coated.3.Add chickpea flour, rice flour, cumin seeds, red chili powder, turmeric powder, and salt.4.Mix with your fingers and add water a little at a time until the mixture holds together in rough clumps.TIPKeep the mixture thick and shaggy. A thin batter makes flat, oily pakodas instead of crisp craggy ones. - rest · ~5 min
Rest the mixture for 5 minutes.
TIPThis helps the onions release a little moisture, so you need less extra water. - fry · ~15 min
Heat the oil and fry the pakodas.
1.Heat the oil in a deep kadai over medium heat until a small bit of mixture rises steadily.2.Drop small portions of the onion-egg mixture into the hot oil without crowding the pan.3.Fry until golden and crisp, turning a few times so they cook evenly.4.Lift out the pakodas and let excess oil drain off.TIPUse medium heat so the egg cooks through before the outside turns too dark. - serve
Serve the pakodas hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the onions evenly and fairly thin so they soften at the same rate and form lacy, crisp edges.
- 2After adding salt and egg, let the mixture sit 5 minutes before adding extra water; the onions will release moisture.
- 3Keep the batter shaggy and clumpy, not pourable, or the pakodas will fry flat and absorb more oil.
- 4Fry on medium heat so the egg in the center cooks through before the onion strands get too dark.
- 5Drop small loose clusters rather than tight balls to get the classic craggy onion pakoda texture.
- 6Drain on a rack or paper right away and serve hot; these lose their best crunch as they sit.
- 7If making ahead, mix the dry ingredients separately and combine with onion and egg just before frying.
Adapt it for your goals.
Extra-spicy
Add more green chili and a little extra red chili powder for a hotter tea-time snack with sharper heat.
no rice flourNo-rice-flour
Replace the rice flour with a little more chickpea flour; the pakodas will be slightly less crisp but still tasty.
herb forwardHerb-forward
Increase coriander leaves and curry leaves for a fresher, more aromatic pakoda that tastes especially good with chai.
low oilLow-oil
Shallow-fry small flattened clusters instead of deep-frying to reduce oil use, though the texture will be a bit less airy.
Why this is on our healthy list.
Protein from Egg and Besan
Eggs and chickpea flour add satisfying protein, making these pakodas more filling than onion-only fritters.
Fiber from Onions and Chickpea Flour
The onions and besan contribute fiber, which helps make this snack feel more substantial.
Aromatic Spices with Added Value
Ginger, cumin, curry leaves, and chilies bring flavor depth so the snack tastes bold without needing heavy seasoning.
Frequently asked questions
The mixture was likely too wet or the oil was not hot enough. Keep the batter thick and fry on steady medium heat.
