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Crispy, crunchy onion fritters from Andhra, made with thinly sliced onions and a light chickpea flour batter. This popular street food snack is perfect with a cup of hot chai, especially on a rainy day.
Prepare the Onions
Form the Pakodi Mixture
Heat the Oil
Crispy, crunchy onion fritters from Andhra, made with thinly sliced onions and a light chickpea flour batter. This popular street food snack is perfect with a cup of hot chai, especially on a rainy day.
This andhra recipe takes 30 minutes to prepare and yields 4 servings. At 294.21 calories per serving with 7.47g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Fry the Ullipakodi
Drain and Serve
Mix in a handful of finely chopped spinach (palak) or fenugreek leaves (methi) with the onions for added flavor and nutrition.
For a different texture, add 2 tablespoons of coarsely crushed peanuts or broken cashews to the mixture.
Add 1/2 teaspoon of fennel seeds (saunf) or a pinch of garam masala for a slightly different flavor profile.
Besan (chickpea flour), the primary ingredient in the batter, is a good source of plant-based protein, which is vital for muscle maintenance, repair, and overall body function.
Both onions and besan contribute dietary fiber to this snack. Fiber is crucial for promoting healthy digestion, preventing constipation, and helping to regulate blood sugar levels.
Onions are packed with antioxidants, particularly quercetin, which has anti-inflammatory properties and may help combat free radical damage in the body, supporting overall health.
Ullipakodi is the Telugu name for onion pakora, specific to Andhra and Telangana cuisine. It is often characterized by being extra crispy due to thinly sliced onions, the addition of rice flour, and using very little batter, which allows the onion's flavor and texture to dominate.
The keys to maximum crispiness are: slicing onions very thin, salting them to draw out moisture, adding rice flour to the besan, using minimal water, and frying on a consistent medium heat. Adding a tablespoon of hot oil to the batter also helps.
While you can try air-frying them for a healthier version, the result will be significantly different. Deep-frying is essential for the authentic, light, and crunchy texture. Air-fried versions will be much denser and drier.
As a deep-fried snack, Ullipakodi is high in calories and fat and should be consumed in moderation. However, its base ingredients like besan (chickpea flour) provide protein and fiber, and onions offer beneficial antioxidants.
A single serving of about 5 pieces (approximately 175g) contains around 350-400 calories. The majority of these calories come from the besan and the oil absorbed during frying.
Ullipakodi is traditionally served hot as a standalone snack, often paired with a cup of hot masala chai or filter coffee. It also goes well with mint-coriander chutney or tomato ketchup.
This recipe goes great with these complete meals
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