Ullipakodi
Crispy onion fritters from Andhra kitchens, made with sliced onions, chickpea flour, herbs, and spices. They fry up craggy and golden, with sweet onion edges and a gentle heat that makes them perfect with chai.
For 4 servings
- prep · ~5 min
Slice the onions and chop the aromatics.
1.Thinly slice the onions into even strips.2.Finely chop the green chili and ginger.3.Roughly tear the curry leaves and chop the cilantro. - mix · ~6 min
Mix the onion pakodi batter.
1.Add onion, green chili, ginger, curry leaves, and cilantro to a wide bowl.2.Sprinkle in salt and rub well with your fingers for 2-3 minutes until the onions soften and release moisture.3.Add chickpea flour, rice flour, cumin seeds, red chili powder, turmeric powder, and asafoetida.4.Mix well to coat the onions. Add water only a little at a time if the mixture looks too dry.5.Keep the mixture loose and clumpy, not smooth like a pourable batter.TIPToo much water makes the pakodi dense and flat. The onions should hold the flour in rough clusters. - rest · ~10 min
Rest the mixture for 10 minutes.
- fry · ~15 min
Heat the oil and fry the pakodi.
1.Heat the oil in a kadai over medium heat until a tiny bit of batter sizzles and rises steadily.2.Drop small rough clusters of the onion mixture into the hot oil without crowding the pan.3.Fry on medium heat, turning a few times, until deep golden and crisp on all sides.4.Lift out with a slotted spoon and let the pakodi drain briefly before frying the next batch.TIPUse medium heat so the onions cook through before the outside gets too dark. - serve
Serve the ullipakodi hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rub the sliced onions with salt until they turn limp; that onion moisture is what helps the flours cling without much water.
- 2Add water drop by drop only if needed—the mixture should form rough clusters, not a smooth pakora batter.
- 3Resting the mixture for 10 minutes helps besan hydrate and the onions soften, giving craggier fritters.
- 4Fry small, uneven handfuls rather than neat balls; the loose edges become the crispiest bits.
- 5Keep the oil at medium heat so the onion strands sweeten and cook through before the outside darkens too fast.
- 6If the mix turns watery while waiting between batches, sprinkle in a little chickpea flour to tighten it back up.
- 7Serve immediately after frying; ullipakodi loses its signature crunch faster than thicker pakoras.
Adapt it for your goals.
Extra-spicy
Increase green chili and red chili powder for a fierier Andhra-style snack that pairs especially well with chai in rainy weather.
peanut crunchPeanut-crunch
Add a small handful of crushed peanuts to the onion mixture for nuttiness and extra texture.
no asafoetidaNo-asafoetida
Skip the asafoetida if you do not use it at home; the ginger, cumin, curry leaves, and chili still give plenty of flavor.
air fryerAir-fryer
Shape loose clusters, brush or spray with oil, and air-fry until crisp for a lighter version with less deep frying.
Why this is on our healthy list.
Plant-Based Protein
Chickpea flour adds plant protein and makes the fritters more filling than onion-only snacks.
Aromatics With Digestive Appeal
Ginger, cumin, curry leaves, and asafoetida are traditional flavorings that also make this fried snack feel more balanced.
Onion-Rich Snack
Because onions are the main ingredient, the dish brings the natural compounds and fiber found in alliums.
Frequently asked questions
The mixture likely had too much water or the oil was not at the right heat. Keep the onion mix clumpy and fry on medium heat.
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