By Devi Poojari
November 19, 2025
The timeless combination of tea and pakoras are integral to Indian teatime traditions—offering up an assortment of deep-fried fritters that pair wonderfully with a cup of masala or Sulemani chai. This simple recipe can be replicated using a variety of vegetables, offering versatility as well as variety.
3-4 medium onions, sliced 1 cup gram flour 1 tablespoon rice flour ½ tablespoon grated ginger 1 teaspoon ajwain seeds 2 green chillies, chopped Salt, to taste Oil, for deep frying
Combine the gram flour, rice flour, ajwain seeds and salt in a bowl.
Salt the onions and allow them to rest for 10-15 minutes, until they release some moisture.
Heat the oil in a frying pan while combining the dry mixture with the onions.
Using your hands, crush the onions slightly to ensure that its moisture softens the gram flour mixture to turn into a batter.
Add a tablespoon or two water if needed to help coax the mixture into a semi-solid form.
Tip in the green chillies and mix well before spooning the mixture into the hot oil, in small batches.
Fry over medium heat for 3-4 minutes, until the pakoras turn a golden-brown hue and crisp up.
Use a slotted spoon to extract them from the oil and transfer to an absorbent kitchen towel. Serve hot with ketchup or green chutney.