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My blog comprises of all the experiments in my kitchen with various recipes involving spices, flavors, ingredients, methods etc, and those dishes fill our growling tummies with ever changing tastebuds.

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Onion Pakoda | Erulli Pakoda | Deep Fried Snacks

Onion/Erulli Pakoda is the most favorable snack in our family. I remember this as an evening snack my mom prepared on most of the rainy monsoon days. Her pakodas will have the same lip-smacking taste even today. She tries a lot of variations every now and then with the available veggies to satisfy our ever changing palate. Recently, I prepared this dish for an office potluck party. Everyone loved it and was a big hit. My recipe for you to try and satisfy your deep-fried food craving on rainy/snowy cold winter days along with a cuppa hot java or tea, etc.


Onion - 1 (thinly chopped lengthwise)

Chickpea flour - 3/4 cup (also known as Besan)

Fine Semolina - 1/4 cup (also known as Chiroti Rave in Kannada)

Rice flour - 2 tbsp (also known as Akki Hittu in Kannada)

Carom seeds - 2 tsp (also known as Om kAalu in kannada)

Green chillies - 3 (minced)

Ginger - 1 inch (grated)

Curry leaves - 20 leaves (roughly torn or chopped, optional)

Cilantro - 2 tbsp (thinly chopped, optional)

Mint leaves - 2 sprig (thinly chopped, optional)

Turmeric powder - 1/8 tsp

Coriander seeds - 1 tbsp (freshly ground/crushed in a mortar pestle)

Cashew nuts- 1/4 cup (whole or roughly chopped, optional)

Chili powder - 1 tsp (or as per your taste)

Salt - 1 1/2 tsp (or as per your taste)

Oil - 2 tbsp (any high-heat oil of your choice, hot oil to mix into the pakoda mixture before frying)

Oil - for frying (any high-heat oil of your choice)


1. In a large mixing bowl add onion and 1 tsp salt and combine well.

2. Mix in all the spices and seasonings; carom seeds, turmeric powder, coriander seeds (crushed), cashew nuts, chili powder, salt, green chilies, ginger, curry leaves, cilantro, mint leaves, into the Onion and salt mixture.

3. Heat 2 tbsp oil and add to the mixing bowl and gradually add the rice flour, fine semolina into the mixture.

4. Now add the chickpea flour or besan into the combined ingredients slowly until the onion mixture turns into a thick paste/batter consistency.

5. Heat the oil for frying and once the oil is hot enough to fry, spoon in the bite sized pakodas into the oil. Deep fry the bite size pakodas well and untill they turn dark golden brown in color. Fry the remaining onion pakoda mixture in batches and enjoy hot pakodas.

Note: A great snack on a rainy day with your favorite ketchup or sauce and a hot beverage of your choice, total bliss!

You may also prepare pakodas ahead of time for a larger group of people for potlucks, get-togethers, etc and right before you serve them spread the pakodas on a baking sheet and put them into the oven only after you have preheated your oven and then turned the oven OFF, leave them for 5-10 mins. This way the pakodas stay crisp and warm until you serve them.

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