How to make Onion Thool Pakoda -

Onion bhaji with a difference -a must try.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Onion (प्याज़ ), Gram Flour

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Onion Thool Pakoda checkout Kanda Poha, Kande Pohe, Crispy Onion Rings, Pyaaz Ki Kachori . You can also find more Snacks and Starters recipes like Cheese Crostini - SK Khazana Gingerbread House Chilli Basil Chicken Pan Eggs

Onion Thool Pakoda

Onion Thool Pakoda Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Onion Thool Pakoda Recipe

  • Onion 2

  • Gram Flour 10

  • Ginger 1 inch piece

  • Fresh coriander leaves 1/4 cup

  • Curry Leaves 10-12

  • Cashewnuts 20

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Pure ghee 1 tablespoon

  • Baking powder 1/4 teaspoon

  • Gram flour (besan) 1 cup

  • Rice flour 1/4 cup

  • Refined oil for deep-frying


Step 1

Peel and slice the onions, wash and mince the green chillies, ginger, coriander and curry leaves finely. Chop the cashewnuts into small bits and mix with the above.

Step 2

Mix in the salt, red chilli, asafoetida, ghee and baking powder. Sprinkle ¼ cup water and keep aside for about 10 minutes. Mix the besan and the rice flour thoroughly. Heat oil in a kadai. Now take half the onion mixture, sprinkle half the besan.

Step 3

Mix with a light hand and deep fry in hot oil till crisp and golden. Repeat the same with the remaining mixture also. Drain and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.