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Diwali Offers

Tangy Onion and Chili Bhajias {pakoras/fritters}


They say you must eat in season. The rainy season or monsoons are the best time to indulge with crisp fried pakoras. Using minimal ingredients, the flavours shine in these simple fritters. Like most recipes from the Indian kitchen, these can be eyeballed to suit the palette. Increase or decrease the green chillies as you like, use spinach instead of fresh coriander, let your ‘andaaz’ lead you, your creativity take over!

Use a good quality heavy bottom pan like the Kitchen Aid 10″ one for even frying. You will see the difference.



– 1 cup besan

– 1/2 tsp baking soda

– 1/2-1tsp salt

– 2 onions sliced

– 2 green chillies, finely chopped

– 1/2 cup fresh coriander, finely chopped

– Juice of 1 lime

– 1 cup refined oil or ghee

10″ heavy bottom Kitchen Aid pan



– Place all ingredients for pakoras/fritters in a large pan and mix well, massaging with fingers until you get a mixture that binds. Add more besan if required, or more onions.

Tangy Onion and Chili Bhajias 001

– Stand for 10 minutes so the onions release a little liquid. Mix again.The mixture should hold together.

Tangy Onion and Chili Bhajias 002

– Heat the oil/ghee in the 10″ kitchen aid pan. Drop a little pakora batter to check if the oil is ready. The pakora should float up immediately.

– Drop small amounts of batter gently into the oil, fry for a few minutes until golden brown, and then turn to fry the other side.

Tangy Onion and Chili Bhajias 003

Tangy Onion and Chili Bhajias 004


– Drain onto kitchen towels. Serve immediately with green chutney of your choice.

Note: Don’t overcrowd the pan with fritters while frying. Also, please make sure you keep children away from hot oil as it is very dangerous.

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