Discover key tips and ingredients for creating onion pakora batter that fries up light, crispy, and flavorful.
Use a mix of gram flour, rice flour, cold water, and minimal moisture for a crisp, crunchy batter on onion pakoras.
Crispy onion pakoras depend on a batter that’s just wet enough to bind the onions. Too much water makes them soft. Adding rice flour or cornflour increases crunch, and using chilled water helps delay gluten formation and prevents sogginess. Thin slicing and salting the onions beforehand draws out moisture, reducing water needs in the batter.
Add a teaspoon of hot oil to the batter just before frying for extra crispness.