Those brackets are not decoration — they are Foodakl's own read of this photograph, drawn where the app found each part of the plate.
Onion pakoras
Also known as पकौड़ा · onion pakora · pyaz pakoda · kanda bhaji
Onion strands in spiced gram-flour batter, fried into craggy golden clusters. Eaten scalding, with mint chutney and chai.
Typical serving
380 kcal
usually 300–480 kcal
 Protein | 7 g |
|---|---|
 Carbs | 34 g |
 Fat | 24 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- oil for deep frying
Ingredients
Serves 2 · dimmer marks are storecupboard
- 70ggram flour — besan
- 3onions
- 3 tbspoil for frying
- 1 tbsprice flour — not traditional everywhere, and the reason they stay crisp
- 2green chillies
- 1 handfulcoriander
- 2 tspajwain, chilli powder and turmeric
Method
5 steps
chop · 6mOnions sliced along the grain into long strands, never into rings. Rings fall apart in the oil; strands lock together into a cluster.
fold · 12mOnions salted and left ten minutes, then the gram flour, rice flour, chilli, ajwain and turmeric worked in with a hand. Add no water until you have seen what the onions give up on their own — usually that is all it needs.
fry · 14mDropped in irregular clumps into medium-hot oil and left to set before they are touched. Neat balls fry into stodge; the craggy edges are the entire point. Pan a third full, and never lifted while the oil is hot.
- fry · 6m
Out, rested a minute, then back in briefly on higher heat. The second fry is what makes them crisp on the plate rather than for ten seconds.
finish · 2mDrained and salted while they are still steaming, with mint chutney and chai.
Worth knowing
India’s official rain snack — the first monsoon downpour reliably doubles pakora sales, a correlation nobody needs a study for.
More from the South Asian kitchen
Closest in calories
Browse macros for every South Asian dish Foodakl can log: South Indian · North Indian · Bengali · Pakistani · Sri Lankan · Nepali & Tibetan
Eaten it? Don't type it.
Point the camera at the plate. Foodakl names what's on it, counts what matters, and keeps the record — no database, no dropdowns. Your photo is read, never kept by us.