Perfectly crispy pyaaz pakode recipe with purti kacchi ghani

Introduction

Pyaaz Pakode (Onion Pakoda) is one of India’s most loved tea-time snacks. Whether it’s a rainy evening, a cozy family gathering, or a weekend craving, crispy pakode always hit the spot. What makes them truly authentic and flavorful is the oil you choose – and Purti Kacchi Ghani Mustard Oil brings that traditional pungent aroma, deep golden color, and crunchy texture that tastes just like your favourite street-side pakoda stall.

In this recipe, you’ll learn how to make perfectly crispy onion pakode every single time, with simple ingredients and pro tips to avoid sogginess.

Ingredients (Serves 3–4)

For the Pakode

• – 2 large onions (thinly sliced)
• – 1 cup besan (gram flour)
• – 2 tbsp rice flour (for extra crispiness)
• – 1–2 green chillies (finely chopped)
• – 1 tsp red chilli powder
• – ½ tsp turmeric powder
• – ½ tsp ajwain (carom seeds)
• – 1 tsp cumin seeds
• – A handful of fresh coriander leaves (chopped)
• – Salt to taste
• – Water (as needed)

For Frying

• – Purti Kacchi Ghani Mustard Oil – for deep frying

Step-by-Step Preparation

Step 1: Prep the Onions

• Thinly slice the onions and separate the layers.
• Add a little salt and let them rest for 5 – 7 minutes.
• This helps release moisture and enhances crispiness later.

Step 2: Mix the Pakoda Batter

• Add besan, rice flour, green chillies, turmeric, red chilli powder, ajwain, cumin seeds, and coriander to the onions.
• Combine everything.
• Add very little water – the moisture from the onions should mostly bind the mixture.

Step 3: Heat the Mustard Oil

• Pour Purti Kacchi Ghani Mustard Oil in a kadhai.
• Heat until it reaches the smoking point, then lower the flame.
• This step ensures the pungency and aroma become balanced and perfect for frying.

Step 4: Fry the Pakode

• Drop small portions of the mixture into the hot oil.
• Fry on medium flame until pakode turn golden and crispy.
• Remove and place them on a kitchen tissue.

Step 5: Serve Hot

Enjoy your crispy pyaaz pakode with masala chai, mint chutney, or ketchup.

Pro Tips for Extra Crispy Pakode

• Add rice flour for extra crunch.
• Don’t add too much water – thick batter = crispier pakode.
• Fry on medium heat, not low or high.Rest the fried pakode for 1 minute, then give a second quick fry for ultimate crispiness (optional).
• Mustard oil gives the best texture & aroma –  avoid reheating the same oil too many times.