My Spiced Onion Pakora…

“Classic Indian finger food

that no one can resist.”

~ Tasnim Hussain

Pakora are great to eat as a snack,

a starter or as a side dish with any curry.


Making your own is so easy too!


I shred 1 of these double-lobed leaves for extra flavour.


  • 4 banana shallots, chopped
  • ½ tsp red chilli powder
  • ½tsp garam masala
  • ½ tsp turmeric
  • small piece of fresh ginger, grated
  • 1 kaffir lime leaf, shredded
  • 2 tbs fresh coriander leaves, chopped
  • 1 green chilli, chopped
  • 6 tbs Gram flour (chickpea flour)
  • 2-3 pinches of cornflour
  • Grinding of sea salt
  • Water, enough to make the sticky batter
  • Ground nut oil, for deep frying

Chop onions,  green chilli, shred the kaffir lime leaf,

then grate on some fresh ginger.


I love these colourful spices.

In with the coriander, the gram flour, cornflour, salt

then add enough water to bind.


  1. Peel and chop the onions roughly, place in a mixing bowl, then add the chopped chilli and shredded kaffir lime leaf.
  2. Grate the small piece of fresh ginger, then sprinkle on the chilli powder, turmeric and garam masala.
  3. Add the chopped coriander and mix everything through using a small hand whisk.
  4. Add the gram flour, cornflour and a grinding of sea salt then, stir through the spiced vegetables.
  5. Add the water gradually until the mixture all comes together; more water or gram flour can be added as needed.
  6. Pre-heat the ground nut oil  in a pan to 190°C/375°F.
  7. With damp hands, make 6 golf-ball sized portions.
  8. Add one to the hot oil, wait till it rises, turn it over, add second one to the pan, then carefully lift, drain and repeat the process till all 6 are cooked.
  9. Place the cooked pakora on a sheet of kitchen paper to absorb any excess oil.
  10. Serve immediately.

Roll in to balls, cook, then drain and place on kitchen paper.


Ready to eat; crispy and tasty!


Frances 😋

15 thoughts on “My Spiced Onion Pakora…

  1. Pingback: Prawn Masala for Saturday’s Curry Night… | Loving Leisure Time

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