Onion Pakoras

Onion Pakora Recipe Spicy Ketchup 1160x812
Holi, the festival of color marks the start of Spring in India. Celebrating Holi is all about having spirited fun, whether you’re dousing each other with color, dancing, or snacking. These hot & crunchy fritters are a Holi favorite. Dipped in our tamarind chutney, they’re super addictive, so make sure you have enough. And have fun eating them!

Serves 4


Tamarind Chutney:

¼ cup Spicy Ketchup

1 tbsp tamarind concentrate

1 tsp brown sugar

1 tbsp water, or more as needed


1 large red onion, thinly sliced (2 cups)

1 cup chickpea flour

½ tsp cumin seeds

½ tsp ground turmeric

¼ tsp cayenne

½ tsp salt

1 tsp minced ginger

1 tsp minced fresh green chili with the seeds (serrano, Jalapeno, or Thai)

2/3-3/4 cup water

Neutral oil, for deep frying


Step 1
Combine all the tamarind chutney ingredients in a bowl. Set aside.

Step 2
Make the pakora batter by combining all the dry ingredients, ginger, and green chili in a medium-sized bowl. Stir in 2/3 cup water, or more as needed to make a thick but pourable batter that coats a spoon.

Step 3
Fold the onions into the batter and set aside for 2-3 minutes to allow the onions to release their water.

Step 4
Heat 2-inches of oil in a 2 or 3-quart saucepan to 350F(180C).

Step 5
Using a soup spoon, take a generous spoonful of pakora mixture and gently push it into the oil, working close to the oil to avoid splashing. Cook the pakora until they turn golden on the underside, which takes about 1 minute, then carefully turn and fry until golden on the other side. Transfer all the bits to a paper-lined tray and repeat with the remaining batter.

Step 6
Serve immediately with the tamarind chutney.