Spring onion pakora, fondly known as hare pyaz ke pakode, are a crispy, flavorful snack perfect for cozy evenings. Whether it’s the gentle drizzle of a monsoon afternoon or the chilly embrace of winter, there’s nothing more satisfying than a plate full of hot, golden pakoras straight from the kadhai. These delightful fritters offer comfort and nostalgia in every bite, bringing back memories of rainy day cravings and warm family gatherings.
The process of making these pakoras is quite similar to most traditional Indian fritters, but with a delicious twist. The batter is prepared using gram flour (besan) and rice flour, which together create a light, crispy texture. A selection of basic Indian spices is added for flavor—think red chili powder, turmeric, ajwain (carom seeds), and a pinch of hing (asafoetida) to enhance digestibility.
One special addition that makes this recipe stand out is sesame seeds (til). Not only do they add a subtle nutty crunch, but they also elevate the taste and bring a unique texture to the pakoras. It was an experiment I tried recently, and I must say, it turned out to be a delightful upgrade from the usual.
I don’t make pakoras every day, but every now and then—especially when the weather is chilly or damp—I’m drawn to the idea of frying something comforting and crispy. I first prepared these about a month ago when it was still quite cold, and the weather practically called for a steaming plate of pakoras with masala chai. The aroma that filled my kitchen was enough to brighten the entire day. But somehow, the recipe got buried in my drafts until now. With summer already making its presence felt in India, I realized it was high time to share it with you—before the season fully changes on my side of the world too.
Here are a few essential tips to ensure your hare pyaz pakoras turn out perfectly every time:
- Make a thick batter – Do not pour all the water into the flour mixture at once. Add it slowly, a little at a time, while mixing. The batter should coat the onions well without being runny.
- Fry on medium heat – High heat may cause the pakoras to brown too quickly on the outside while remaining raw on the inside. Maintaining medium flame ensures even cooking, giving you that perfect golden crunch.
- Avoid resting the batter too long – Once you’ve mixed everything, fry the pakoras immediately. Spring onions tend to release moisture if left sitting for too long, which can make the batter too thin and watery. This results in soggy pakoras that won’t hold their shape while frying.
Pair these crispy pakoras with mint chutney or tamarind dip and a hot cup of tea. You can also serve them with tomato ketchup if that’s your family favorite. They’re a great snack for small gatherings or even as an appetizer for a weekend dinner. You can place them on a serving tray with toothpicks to make a party-friendly finger food platter.
Ingredients
- 6 stalks or about 2 cups of finely chopped spring onions (also known as green onions or scallions) – Use both the white bulbs and green tops for best flavor and texture.
- ¾ cup of besan (gram flour) – This acts as the base of the batter and brings that earthy, nutty flavor.
- 1 tablespoon of rice flour – Helps in adding an extra layer of crispiness to the pakoras.
- 1 teaspoon of red chili powder – Adds a nice spicy kick; adjust to taste.
- ½ teaspoon of coriander powder – For a subtle citrusy undertone.
- ½ teaspoon of cumin powder – Adds warm, earthy depth to the flavor profile.
- – A fragrant blend that enhances the overall aroma and spice level.
- 2 teaspoons of white sesame seeds (til) – These add a delightful crunch and nutty aroma to the pakoras.
- 2 small green chilies, finely chopped – For that extra heat and freshness; you can deseed if you prefer milder heat.
- 1 teaspoon of fresh ginger paste or coarsely crushed ginger – Enhances the warmth and adds a touch of zing.
- 3 to 4 tablespoons of water (adjust as needed) – Just enough to bind the ingredients into a thick, spoon-droppable batter without making it runny.
How To Make Spring Onion Pakora?
1) Begin with fresh spring onions. Take around six small stalks of spring onions and wash them thoroughly under running water to eliminate any dirt or residue. It’s important to ensure they are clean as they often carry mud near the roots.
2) Finely chop the ingredients. Once cleaned, trim off the root ends and finely chop both the white and green parts of the spring onions. In addition, chop 2 small green chilies for a spicy kick and grate about an inch of fresh ginger. These ingredients will add layers of flavor and fragrance to the pakoras.
3) Prepare the dry mixture. In a large mixing bowl, combine approximately ¾ cup of besan (gram flour) and 1 tablespoon of rice flour. Add to this 1 teaspoon of red chili powder, ½ teaspoon each of cumin powder, coriander powder, and garam masala, a pinch of turmeric powder for color, salt to taste, and 2 teaspoons of white sesame seeds for an added nutty crunch.
4) Add in the aromatics. Now, add the chopped spring onions, chilies, and grated ginger to the spiced flour mixture. These fresh ingredients will release moisture as they sit, which will help bind the batter.
5) Mix thoroughly by hand. Using your hands, gently rub and mix everything together. Squeeze the mixture lightly so that the onions release moisture and the spices and flour cling to them evenly. This step ensures every bite of pakora is well-seasoned.
6) Form a thick batter. Gradually sprinkle water—a tablespoon at a time—into the bowl. Stir after each addition until a sticky, thick batter forms. The consistency should be tight and not runny, just enough to bind everything together. Too much water will make the batter soggy and difficult to fry.
7) Heat the oil for frying. Heat oil in a deep frying pan or kadai over medium flame. To test if the oil is hot enough for frying, drop a small bit of batter into it—if it instantly crackles and rises to the top, the oil has reached the perfect temperature.
8) Sear few pakora at a time. Do not over swarm them something else oil temperature will drop down and pakora will assimilate more oil.
9) Stir occasionally for even cooking. Let the pakoras cook for a few minutes, then gently turn them using a slotted spoon so they brown evenly on all sides. Maintain medium heat to ensure they cook through without burning on the outside.
10) Drain and serve hot. Once the pakoras are golden brown and crisp from all sides, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels. This helps absorb any excess oil, keeping the pakoras light and crunchy.
Serving suggestion:
Spring onion pakoras taste best when served piping hot, fresh out of the oil. Pair them with a variety of flavorful chutneys to elevate the experience—tangy green coriander chutney, refreshing mint chutney, or sweet and sour tamarind-date chutney all make excellent accompaniments. For a more familiar twist, you can even enjoy them with classic tomato ketchup. These crispy delights are perfect for a cozy tea-time treat or a light breakfast option. Serve them with a steaming cup of masala chai or freshly brewed coffee to create a comforting, satisfying combination that’s ideal for rainy afternoons, chilly mornings, or anytime you’re craving something crunchy and savory.
Instructions
- For this delicious spring onion pakora recipe, start by taking six small stalks of fresh spring onions. Rinse them thoroughly under running water to remove any dirt or impurities. After cleaning, finely chop the spring onions, including both the white and green parts, for a perfect balance of flavor and texture. Along with this, finely chop two green chilies and grate a small piece of fresh ginger to add a zesty and spicy kick to the pakoras.
- Next, in a mixing bowl, combine besan (gram flour) and rice flour as the base of your batter. To this dry mixture, add an array of aromatic spices: red chili powder for heat, cumin powder for earthiness, coriander powder for a subtle citrusy note, garam masala for warmth, turmeric powder to impart a lovely golden hue, salt to taste, and a handful of sesame seeds which lend a wonderful crunch and nutty flavor.
- Now, add the chopped spring onions, green chilies, and grated ginger to the spiced flour mixture. Using your hands, gently mix everything together. The tactile process helps coat the spring onions well with the flour and spices, ensuring every bite bursts with flavor. Slowly, incorporate water, one tablespoon at a time, and carefully blend it into the mixture until you achieve a thick, hearty batter that holds its shape but isn’t runny.
- Heat oil in a deep frying pan or kadai over medium heat, allowing it to reach the perfect temperature for frying—not too hot to burn the pakoras quickly, yet hot enough to cook them through evenly. Once the oil is ready, take spoonfuls of the batter and carefully drop them into the oil. Many prefer to use their hands for better control and to shape the pakoras, but if you prefer, you can use two spoons to do this safely.
- Fry a few pakoras at a time without overcrowding the pan. Gently stir them occasionally with a slotted spoon to ensure they brown evenly and develop a crisp, golden crust on all sides. Once the pakoras turn crispy and golden brown, remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve these piping hot spring onion pakoras immediately for the best taste and texture. They pair beautifully with tangy green coriander chutney, mint chutney, or sweet tamarind sauce, making them a perfect snack or appetizer for rainy days or cozy evenings.
