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Vengaya Pakora

  • Duration: 30 minutes
  • Serves: 4 people
  • Spice Level: Medium

Authenticity Slice

Adding only the exact amount of required water to the batter and dropping the pakoras into the oil at the right temperature are important techniques to get crispy pakoras.

Trivia Tadka

A popular Indian street food, the word ‘pakora’ is derived from Sanskrit word ‘pakva-vata’ meaning pakva (cooked) vata (lump). One of the most popular pakoras is the onion pakora.


  • Onions, thinly sliced, length wise (2)
  • Curry leaves (kadipatta) (10)
  • Gram flour (besan) (1/3 cup)
  • Rice flour (chawal ka atta) (2 tbsp)
  • Hot oil ( 1 tsp)
  • Asafoetida (hing) (1/8 tsp)
  • MTR Lal Mirch/Red Chilli Powder (1 tsp)
  • MTR Haldi/Turmeric Powder (1/4 tsp)
  • MTR Dhaniya/Coriander Powder ( 1/2 tsp)
  • Salt (to taste)
  • Water (4 tsp)
  • Oil (for deep frying)


  • Mix all the ingredients in a wide plate/bowl. Do not add more water than the quantity mentioned.
  • Heat oil in a deep kadhai.
  • When the oil is hot, drop a spoonful of batter in it.
  • Fry the pakoras till golden on all sides.
  • Serve them crispy and hot along with steaming tea or chutney of your choice.

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