If you grew up in an Indian kitchen, the sound of sizzling besan pakoras frying in hot oil might bring back warm memories—and these Crispy Besan Pakoras with Onions and Green Chilies are no exception. These golden fritters have a light, crisp shell and a tender, spicy heart, bursting with savory onions and a kick from fresh green chilies. They’re the perfect rainy-day snack or party appetizer—great for dunking in chutney or enjoying alongside a cup of masala chai. Think of them as a cousin to besan chila recipe or zunka recipe, but in delicious fritter form—ready for dunking, sharing, and savoring!

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Crunchy Onion & Green Chili Besan Pakoras

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Prep Time 15

Cook Time 20

Total Time 35

Course Appetizer, Snack

Cuisine Indian

Servings 4 (about 16–20 medium pakoras)

Equipment

Mixing bowl Use any medium-sized bowl for batter mixing.
Deep skillet or kadai A cast iron or nonstick pan helps maintain oil temperature.
Slotted spoon / spider For safely lowering and lifting pakoras. Tongs can be used in a pinch.
Paper towels Ideal for draining excess oil.
Measuring cups and spoons Use standard dry/cup measures. If you don’t have them, a mug and tablespoon will do.
Shallow plate or tray For serving the pakoras.

Ingredients

1 cup besan chickpea flour
¼ cup rice flour for extra crispiness
½ tsp ajwain carom seeds
¼ tsp turmeric powder
½ tsp red chili powder adjust to spice preference
½ tsp cumin powder
½ tsp coriander powder
1 tsp salt or to taste
2 –3 tbsp plain yogurt or water to adjust consistency
1 small onion thinly sliced
1 –2 green chilies finely chopped (use serrano or Thai bird, depending on heat preference)
2 tbsp fresh cilantro chopped
Oil for deep-frying vegetable or peanut oil works well

Optional Add-ins

A pinch of garam masala for complexity
A handful of finely chopped spinach or methi fenugreek leaves
A few curry leaves chopped

Instructions

Prepare the batter

In a bowl, combine besan and rice flour with ajwain, turmeric, chili, cumin, coriander, and salt. Add yogurt and a few tablespoons of water to achieve a thick pancake‑like batter that’s thick enough to hold the onion and chili pieces, but not so dry that the batter is powdery. Mix well—no lumps, please!

Add flavor and texture

Fold in the thinly sliced onion, chopped green chilies, and fresh cilantro. If you're adding chopped spinach or curry leaves, stir those in now. Let your batter rest for 5 minutes—this allows the besan to hydrate and flavors to meld.

Heat the oil

Heat about 2 inches of vegetable or peanut oil in a deep skillet or kadai over medium heat. Test the heat by dropping a small dab of batter into the oil—it should sizzle and rise steadily, turning golden within 30 seconds. Aim for an oil temperature of about 350 °F (175 °C).

Fry pakoras in batches

Using a small spoon or your fingers, gently drop heaping spoonfuls of the batter into the hot oil. Don’t overcrowd; leave space for each pakora to puff and crisp. Fry for about 3–4 minutes, turning occasionally, until each pakora is golden-brown and crispy.

Drain and repeat

Use a slotted spoon to transfer cooked pakoras onto paper towels to soak up any excess oil. Let the oil return to temperature before starting the next batch. Continue until all batter is used, about 4 batches total.

Serve hot

Arrange the pakoras on a platter and serve immediately with your choice of chutney—tamarind sweet & sour, mint–cilantro cool, or even a tangy bhel recipe–style tomato-onion garnish.

Pairings

Chutneys: Mint–cilantro chutney, sweet-tamarind chutney, or coconut–garlic chutney complement the crisp, heat-forward fritters.
Drinks: A warm mug of Indian masala chai, a lightly sweetened lemon tea, or even a cold lassi make delightful companions.
Side dishes: Try alongside a light tomato–cucumber salad, a variation on bhel recipe flavors, for contrast.
Meal pairing: Though pakoras are classic snacks, they can shine on a sabji recipe–style platter or as an appetizer before dals or curries.

FAQs

1. What type of chickpea flour should I use—regular or roasted?

Use regular, raw besan (gram flour) for these pakoras. Roasted chickpea flour tends to be nuttier and darker but may burn quickly in hot oil. Stick to the raw variety for the best texture and color.

2. Can I make these in advance and reheat later?

Pakoras are best fresh, crisp, and hot. If needed, store them in a loosely covered container (to prevent sogginess), and re-crisp in a single layer on a baking sheet in a low oven (300 °F / 150 °C) for about 5 minutes.

3. Should I use onions or shallots?

Thinly sliced onions work beautifully here—they char and sweeten in the oil. If you prefer the milder flavor of shallots, feel free to substitute them inch-for-inch.

4. How spicy will these be with green chilies?

The heat level depends on the variety of chilies you use. Serranos or Thai bird chilies render a bold kick, while jalapeños offer more moderate, approachable heat. Adjust based on your comfort level.

5. How do these compare to besan chila recipe or zunka?

While besan chila recipe refers to a savory pancake (cut into wedges) and zunka is a dry, spiced gram flour stir-fry, pakoras are fritters—deep-fried, crispy morsels that share a besan base but offer a delightfully crunchy texture and snackability.