☔ Because Every Drop of Rain Deserves a Plate of Pakodas
It starts with a cloud.
Then thunder.
And before the rain even hits the ground, your stomach whispers: pakoda banale?
Onion Pakodas are the OG monsoon snack — thin-sliced onions, spiced, coated in besan, and deep-fried until golden, tangled perfection.
Served hot with green chutney, ketchup, or just a hot cup of chai. This is baarish comfort food at its best.
🛒 What You’ll Need (Serves 2–3):
2 medium onions, thinly sliced
½ cup besan (gram flour)
1 tbsp rice flour (for extra crispiness)
1–2 green chilies, chopped
1 tsp ajwain (carom seeds)
½ tsp red chili powder
¼ tsp turmeric
Salt to taste
A handful of chopped coriander or curry leaves
Water (just a sprinkle!)
Oil for deep frying
🔥 How to Make It – Crunchy, Hot, and Full of Flavor
1. Mix the Onions First
In a bowl, add onions, salt, and chilies. Let sit for 10 mins so they release moisture.
2. Add the Flours & Masala
Add besan, rice flour, ajwain, turmeric, chili powder, and coriander.
Mix well — do not add too much water. Just enough to lightly coat the onions.
3. Fry It Right
Heat oil in a kadhai. Drop small clumps of the onion mix into the hot oil.
Fry on medium heat till golden brown and crispy.
4. Serve Hot
With chutney, ketchup, or piping hot adrak wali chai.
❤️ Why Onion Pakodas Are Irresistible
Crispy, spicy, and full of texture
Rainy day ritual for every Indian kitchen
Zero prep — just slice, mix, fry
Because some cravings are universal
The Pinch of Masala 