Onion Pakoda Curry Recipe

Recipe By Slurrp

Onion pakoda curry is a popular Indian dish made with crispy onion fritters cooked in a flavorful curry. The pakodas are made by mixing sliced onions with gram flour and spices, then deep-frying them until golden and crispy. The curry is made with a tomato and onion base, flavored with aromatic spices like cumin, coriander, and turmeric. The crispy pakodas are then added to the curry, allowing them to soak up the delicious flavors. This dish is perfect as a side dish or can be enjoyed with rice or roti.

16 Rating -
Onion Pakoda Curry

ingredients serve

Ingredients for Onion Pakoda Curry Recipe

  • as needed For Onion Pakodas
  • 0.67 cup Sliced Onions
  • 0.33 cup Gram Flour
  • 0.67 tablespoon Rice Flour
  • 0.33 teaspoon Red Chili Powder
  • 0.17 teaspoon Turmeric Powder
  • 0.33 teaspoon Cumin Seeds
  • As required Salt To Taste
  • as per your need Water As Needed
  • as needed Oil For Deep Frying
  • as needed For Curry
  • 0.67 tablespoon Oil
  • 0.33 teaspoon Cumin Seeds
  • 0.33 cup Chopped Onions
  • 0.33 tablespoon Ginger Garlic Paste
  • 0.67 cup Chopped Tomatoes
  • 0.17 teaspoon Turmeric Powder
  • 0.33 teaspoon Red Chili Powder
  • 0.33 teaspoon Coriander Powder
  • As required Salt To Taste
  • as required Water As Needed
  • as needed Fresh Coriander Leaves For Garnish

Directions: Onion Pakoda Curry Recipe

Cooking Directions

  • STEP 1.In a bowl, mix sliced onions, gram flour, rice flour, red chili powder, turmeric powder, cumin seeds, and salt. Add water as needed to make a thick batter.
  • STEP 2.Heat oil in a deep pan for frying. Drop spoonfuls of the onion batter into the hot oil and fry until golden and crispy. Remove and drain on a paper towel.
  • STEP 3.In a separate pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and saut茅 until golden brown. Add ginger-garlic paste and cook for a minute.
  • STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and mushy.
  • STEP 5.Add water and bring the curry to a boil. Reduce the heat and simmer for 10-15 minutes to allow the flavors to meld together.
  • STEP 6.Add the fried onion pakodas to the curry and simmer for another 5 minutes. Garnish with fresh coriander leaves.
  • STEP 7.Serve the onion pakoda curry hot with rice or roti.

Cooking Tips

  • Make sure the oil is hot enough before frying the pakodas to ensure they turn out crispy.
  • You can add a pinch of baking soda to the pakoda batter to make them extra crispy.
  • For a spicier curry, you can add green chilies or chili powder according to your taste.
  • You can adjust the consistency of the curry by adding more or less water, depending on your preference.

Storage and Serving

  • Leftover onion pakoda curry can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry in a pan or microwave before serving.
  • Serve the curry with rice, roti, or naan for a complete meal.
  • Garnish with fresh coriander leaves and a squeeze of lemon juice for added freshness.
calories per serving
82 g Fat5 g Protein19 g Carbs9 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp