Spring onion pakodas ( spring onion fritters )

Pakodas or crunchy spicy crispy fritters are welcome anytime and usually a great favorite at tea time. Nothing like a hot cuppa with a bowl of some crunchy pakodas.

Usually these crunchy fritters are made using besan flour/ bengal gram flour with little rice flour to give that crispy edge.

There are a variety of fritters that are usually prepared the favorite being onions. I decided to try some fresh green tender spring onions to make crispy pakodas and they came out terrific. I loved the mild hint of onions, the lovely flecks of green in the fritter  and the crispness of it.

I also decided to try the fritters in two batches , deep frying some of them as usual and some by dropping some batter in individual greased wells of the paniyaram pan.

I found the taste and appearance almost the same . Am  using the paniyaram pan more for making such fritters , bondas and also Small medu vadas for Dahi vadas. We need not fry , as these can be easily made in the paniyaram pan which is more versatile than I dreamed of.


1 1/2 cups of besan flour/bengal gram flour
2 tbsp rice flour
salt to taste.
1 tbsp finely chopped green chillis.
2 tbsp chopped coriander leaves.
3 tbsp chopped spring onion greens.
Pinch of asafoetida powder
pinch of carom seeds , /ajwain
Pinch of turmeric powder.
10  small tender green onions finely chopped.
Oil for deep frying.


Make a almost dry batter with all the ingredients given above , adding very little water at a time while making the batter. 

We need very crispy pakodas, so add only enough water to mix the ingredients, and it will look very shaggy or clumpy, thats ok.

Keep the oil to heat up, and when hot, check the heat by dropping a small clump of batter, It will come up sizzling. You are good to go now. 

Take small clumps of batter with fingers or a spoon and keep dropping all over the hot oil carefully. Keep the heat on medium and wait till the pakodas turn little darker and look crisp on the edges.

Drain carefully on paper towels.

Serve with sauce.

I tried making the same pakodas with the same batter in a paniyaram pan by using just drops of oil in each well of the pan. You need to keep turning them over as they roast and soon it is done.

Consumes less oil and very tasty too. Infact you really cannot tell the difference between the fried and those made in the paniyaram pan.