28+ Mouthwatering Spring Onion Pakoda Recipes to Try Today

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Spring onions are a versatile and flavorful ingredient, and when paired with chickpea flour (besan) and a blend of spices, they make for a crispy, savory snack loved by many.

Pakodas, a popular Indian street food, are deep-fried fritters made from a variety of ingredients, with spring onions being a key star.

Whether you’re hosting a party, enjoying a rainy day snack, or simply looking for something quick and delicious, spring onion pakodas are a fantastic choice.

The refreshing taste of spring onions combined with an array of spices offers a delightful twist on the traditional fritter.

This article features 28+ different spring onion pakoda recipes that range from spicy and tangy to sweet and savory, providing options for every taste preference.

With each recipe offering unique variations, you’ll be able to experiment with flavors and enjoy these crispy bites in countless ways.

28+ Mouthwatering Spring Onion Pakoda Recipes to Try Today

Spring onion pakodas offer a delicious and satisfying snack that’s perfect for any occasion.

Whether you prefer them with a burst of spices or a milder, more herbaceous flavor, these fritters are sure to delight your taste buds.

The variety of recipes included in this blog ensures that there’s something for everyone to enjoy.

Pair your pakodas with a chutney or dip of your choice for the perfect finishing touch.

These crispy, golden treats are sure to become a favorite in your kitchen, and you’ll find yourself reaching for them again and again whenever you need a quick snack or appetizer.

So go ahead, explore the different variations, and savor the delicious flavors of spring onion pakodas!

Crispy Spring Onion Pakoda

These crispy spring onion pakodas are a delightful snack for tea time, offering a perfect blend of crispy texture and savory flavor. The spring onions bring a mild onion taste that contrasts beautifully with the crunchiness of the pakodas. Ideal for a light appetizer or a quick snack, these fritters are perfect for serving with chutney or ketchup.

Ingredients:

1 bunch of spring onions (chopped)
1 cup chickpea flour (besan)
1/2 cup rice flour (for extra crispiness)

1 tsp carom seeds (ajwain)
1/2 tsp cumin powder
1/2 tsp red chili powder

1/2 tsp turmeric powder
Salt to taste
Water (as required)

Oil for frying

Instructions:

Heat oil in a deep frying pan over medium heat.

In a large mixing bowl, combine chopped spring onions, chickpea flour, rice flour, carom seeds, cumin powder, red chili powder, turmeric, and salt.
Add a little water to form a thick batter. The batter should not be too runny.
Drop small spoonfuls of the batter into the hot oil.

Fry the pakodas in batches, turning them occasionally to ensure they turn golden brown and crispy.
Once fried, remove pakodas and place them on paper towels to absorb excess oil.

These crispy spring onion pakodas are the epitome of comfort food, offering a satisfying crunch with every bite. The combination of spring onions and chickpea flour creates a deliciously savory treat that’s perfect for any time of the day. Serve them hot with green chutney or tamarind sauce for a truly flavorful experience. Whether you’re entertaining guests or enjoying a quiet evening, these pakodas are sure to be a hit!

Spicy Spring Onion Pakoda with Ajwain

This recipe adds an extra punch to the traditional spring onion pakoda by incorporating ajwain (carom seeds), which brings an aromatic spiciness to the dish. The crispy pakodas, packed with bold flavors, are a perfect accompaniment to a hot cup of masala chai. The combination of the pungent spring onions and the unique taste of ajwain elevates these fritters to a whole new level.

Ingredients:

1 bunch of spring onions (finely chopped)

1 cup chickpea flour (besan)
2 tbsp rice flour
1 tsp ajwain (carom seeds)

1 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp garam masala

Salt to taste
A pinch of hing (asafoetida)
Water (as needed)

Oil for frying

Instructions:

Heat oil in a deep frying pan on medium flame.

In a large bowl, mix together the chopped spring onions, chickpea flour, rice flour, ajwain, coriander powder, red chili powder, garam masala, salt, and hing.
Add a small amount of water at a time to make a thick batter. Ensure that the batter sticks to the onions and isn’t too runny.
Carefully drop spoonfuls of the batter into the hot oil, making sure not to overcrowd the pan.

Fry the pakodas in batches, stirring occasionally until they are golden brown and crispy.
Remove from the oil and place them on a paper towel to drain excess oil.

These spicy spring onion pakodas with ajwain pack a flavorful punch with every bite. The blend of spices, along with the slightly bitter taste of ajwain, enhances the natural sweetness of the spring onions. The crispy texture and bold flavor make them an irresistible snack. Perfect for rainy days or as an appetizer for any gathering, these pakodas will surely be a crowd-pleaser.

Vegan Spring Onion Pakoda

A healthier version of the traditional pakoda, this vegan spring onion pakoda uses no dairy and still delivers a crispy, delicious treat. With the richness of chickpea flour and the freshness of spring onions, these vegan pakodas are simple yet flavorful. They are a perfect choice for those who prefer plant-based snacks without compromising on taste.

Ingredients:

1 bunch of spring onions (chopped)

1 cup chickpea flour (besan)
1/4 cup rice flour (optional, for extra crispiness)
1 tsp mustard seeds

1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder

1 tbsp ginger (grated)
Salt to taste
Fresh cilantro (chopped, optional)

Water (to bind the mixture)
Oil for frying

Instructions:

Heat oil in a deep frying pan over medium flame.
In a bowl, combine the chopped spring onions, chickpea flour, rice flour, mustard seeds, cumin seeds, turmeric, red chili powder, ginger, and salt.
Add water little by little to form a thick batter, ensuring all ingredients are well-coated.

Drop spoonfuls of the batter into the hot oil. Fry in batches, turning the pakodas occasionally to achieve an even golden-brown color.
Once fried, remove pakodas and let them rest on a paper towel to absorb excess oil.

These vegan spring onion pakodas are a great option for those seeking a healthier, plant-based alternative without sacrificing flavor. The aromatic mustard and cumin seeds add depth to the dish, while the spring onions provide a satisfying crunch. They are perfect for serving at parties, gatherings, or enjoying as a light snack. Whether you’re vegan or just looking for a tasty treat, these pakodas will certainly satisfy your cravings!

Fluffy Spring Onion Pakoda with Yogurt Dip

This version of spring onion pakoda incorporates a touch of fluffiness, making it soft on the inside while maintaining its crispy exterior. The addition of a tangy yogurt dip elevates the flavors, making this a perfect snack for a relaxed evening or a festive gathering. The delicate flavor of the spring onions, combined with the richness of the dip, makes this recipe a crowd favorite.

Ingredients:

1 bunch spring onions (finely chopped)

1 cup chickpea flour (besan)
1/2 cup rice flour
1 tsp fennel seeds

1/2 tsp cumin powder
1/2 tsp black pepper
Salt to taste

1/4 tsp baking soda (for fluffiness)
Fresh coriander leaves (chopped)
Water (as needed)

Oil for frying

For the Yogurt Dip:

1/2 cup plain yogurt

1 tbsp mint leaves (chopped)
1/2 tsp cumin powder
Salt and pepper to taste

Instructions:

Heat oil in a pan for frying.
In a large bowl, mix the chopped spring onions, chickpea flour, rice flour, fennel seeds, cumin powder, black pepper, salt, and baking soda.

Add water slowly to create a thick batter. The batter should hold its shape but not be too dry.
Drop spoonfuls of the batter into the hot oil and fry in batches until they turn golden brown and crispy.
For the yogurt dip, combine the yogurt, chopped mint, cumin powder, salt, and pepper in a small bowl. Stir well.

Once the pakodas are done, place them on a paper towel to remove excess oil.
Serve the pakodas hot with the yogurt dip on the side.

These fluffy spring onion pakodas, paired with a refreshing yogurt dip, create the perfect balance of flavors and textures. The lightness of the pakodas contrasts beautifully with the tangy, cooling yogurt dip, making each bite a delightful experience. They are a great choice for a snack that’s both comforting and refreshing, and the dip adds an extra layer of flavor that enhances the crispy pakodas. Serve these at your next gathering for a guaranteed hit!

Sweet and Spicy Spring Onion Pakoda

If you love a combination of sweetness and heat, this sweet and spicy spring onion pakoda recipe is for you. The sweetness from the sugar balances out the heat from the chili and spices, creating a complex flavor profile that will tantalize your taste buds. This pakoda is perfect for those who enjoy a unique twist on a traditional snack.

Ingredients:

1 bunch spring onions (chopped)

1 cup chickpea flour (besan)
1 tbsp cornflour
1/2 tsp red chili powder

1/2 tsp turmeric powder
1/4 tsp black pepper
1 tbsp sugar

1 tsp ginger (grated)
1 tbsp sesame seeds
Salt to taste

Water (as needed)
Oil for frying

Instructions:

Heat oil in a pan for deep frying.
In a mixing bowl, combine the chopped spring onions, chickpea flour, cornflour, red chili powder, turmeric, black pepper, sugar, grated ginger, sesame seeds, and salt.
Gradually add water to form a thick batter, making sure all the ingredients are well-coated.

Drop small spoonfuls of the batter into the hot oil. Fry in batches, turning occasionally until the pakodas are crispy and golden brown.
Remove the pakodas from the oil and place them on paper towels to absorb excess oil.
Serve hot as a snack with your favorite dipping sauce.

The sweet and spicy spring onion pakodas bring a unique balance of flavors that will surprise and delight your palate. The subtle sweetness from the sugar contrasts perfectly with the heat from the spices, creating an exciting burst of flavors in every bite. These pakodas are ideal for anyone looking for a snack that’s both bold and satisfying. Enjoy them with a cup of tea or as a standalone treat during any occasion.

Spring Onion Pakoda with Paneer Filling

This recipe takes spring onion pakodas to the next level by stuffing them with a paneer filling. The creamy, slightly tangy paneer complements the crispiness of the pakodas, providing a delightful contrast in texture and flavor. A great choice for anyone who enjoys a fusion of classic ingredients, these stuffed pakodas will be a hit at any event.

Ingredients:

1 bunch spring onions (finely chopped)
1 cup chickpea flour (besan)
1/4 cup rice flour (optional)

1 tsp cumin seeds
1/2 tsp coriander powder
1/2 tsp red chili powder

Salt to taste
1/2 tsp turmeric powder
Water (as needed)

Oil for frying

For the Paneer Filling:

1/2 cup crumbled paneer (cottage cheese)

1/2 tsp garam masala
1 tbsp chopped cilantro
Salt to taste

1/2 tsp lemon juice

Instructions:

Start by preparing the paneer filling. In a bowl, mix the crumbled paneer, garam masala, cilantro, salt, and lemon juice. Set aside.

In a separate bowl, mix the chopped spring onions, chickpea flour, rice flour, cumin seeds, coriander powder, red chili powder, turmeric powder, and salt.
Gradually add water to form a thick batter.
Take a spoonful of the batter and flatten it in your palm. Place a small amount of the paneer mixture in the center and fold the batter around it, sealing the edges.

Heat oil in a pan for deep frying. Drop the stuffed pakodas into the oil and fry in batches until golden brown and crispy.
Once done, remove the pakodas from the oil and place them on paper towels.
Serve these hot, as they are best enjoyed fresh.

These spring onion pakodas with paneer filling offer a wonderful combination of crispy exterior and soft, flavorful interior. The creamy paneer adds a rich and indulgent element, making them a perfect snack for special occasions or a casual treat. Pair these pakodas with a tangy chutney or simply enjoy them on their own. Either way, they’re sure to be a crowd favorite!

Garlic Spring Onion Pakoda

If you’re a fan of garlicky flavors, this garlic spring onion pakoda will become your go-to recipe. The combination of fresh spring onions and roasted garlic adds a rich, aromatic punch to the crispy pakodas. This flavorful snack pairs perfectly with chutneys or dips, and its bold taste makes it a wonderful treat for garlic lovers.

Ingredients:

1 bunch spring onions (finely chopped)
1/2 cup chickpea flour (besan)
1/4 cup rice flour (for extra crispiness)

1 bulb of garlic (finely chopped)
1/2 tsp cumin powder
1/2 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp garam masala
Salt to taste
Fresh cilantro (chopped)
Water (as needed)
Oil for frying

Instructions:

Heat a small pan and lightly roast the chopped garlic until it becomes fragrant and golden brown. Remove from heat and set aside.
In a large bowl, combine the spring onions, chickpea flour, rice flour, roasted garlic, cumin powder, red chili powder, turmeric powder, garam masala, and salt.
Add a little water at a time to form a thick batter that holds together well.
Heat oil in a deep frying pan over medium heat.
Drop spoonfuls of the batter into the hot oil, frying in batches until the pakodas are golden and crispy.
Once fried, remove the pakodas and drain on paper towels to absorb excess oil.
Serve the garlic spring onion pakodas hot, garnished with chopped cilantro and accompanied by your favorite dipping sauce.

Garlic lovers will truly appreciate the depth of flavor in these garlic spring onion pakodas. The roasted garlic infuses the pakodas with a rich aroma, while the crunch from the chickpea flour and rice flour gives them a satisfying texture. Perfect for a snack with tea or as an appetizer, these pakodas are bound to leave a lasting impression on your taste buds. Serve them fresh, and they’ll be gone in no time!

Crispy Baked Spring Onion Pakoda

If you’re looking for a healthier alternative to deep-fried pakodas, this crispy baked version of spring onion pakodas is a great choice. Baked to golden perfection, these pakodas maintain their crispy texture while being lower in oil. With the same irresistible flavors of spring onions and spices, this recipe is perfect for those who want to indulge guilt-free.

Ingredients:

1 bunch spring onions (chopped)
1 cup chickpea flour (besan)
1/4 cup rice flour (optional for crispiness)
1 tsp cumin powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp garam masala
Salt to taste
1 tbsp olive oil (or any oil of choice)
Water (as needed)
Fresh coriander (optional)

Instructions:

Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
In a large bowl, mix the chopped spring onions, chickpea flour, rice flour, cumin powder, red chili powder, turmeric, garam masala, and salt.
Add olive oil and mix well. Gradually add water to form a thick batter that sticks together.
Spoon small portions of the mixture onto the prepared baking tray, flattening each one slightly to form small patties.
Bake in the preheated oven for 15-20 minutes, flipping halfway through to ensure the pakodas become golden and crispy on both sides.
Once baked, remove the pakodas from the oven and let them cool slightly. Garnish with fresh coriander if desired.
Serve the crispy baked spring onion pakodas with a tangy chutney or dip.

These baked spring onion pakodas offer the same delightful crunch as their deep-fried counterparts, but with far less oil. They’re perfect for those looking for a healthier snack option without sacrificing flavor. The spices and spring onions shine through beautifully, and the baked version makes them lighter and more satisfying. These pakodas are perfect for a guilt-free snack or a healthy appetizer at your next gathering.

Masala Spring Onion Pakoda

A twist on the traditional spring onion pakoda, this masala version packs in more bold flavors from a medley of spices. The deep, rich spices combined with the freshness of spring onions make these pakodas a hearty snack. They are perfect for any time of day, especially when you’re craving something with a bit more heat and zest.

Ingredients:

1 bunch spring onions (finely chopped)
1 cup chickpea flour (besan)
1/4 cup semolina (rava)
1 tsp cumin seeds
1/2 tsp red chili powder
1/2 tsp garam masala
1/4 tsp hing (asafoetida)
Salt to taste
Fresh cilantro (chopped)
Water (as needed)
Oil for frying

Instructions:

Heat oil in a pan for frying.
In a large bowl, combine the chopped spring onions, chickpea flour, semolina, cumin seeds, red chili powder, garam masala, hing, and salt.
Add water little by little to form a thick batter that sticks to the spring onions.
Heat the oil and drop spoonfuls of the batter into the hot oil.
Fry in batches, stirring occasionally, until the pakodas are golden brown and crispy on the outside.
Remove from oil and drain on paper towels to remove excess oil.
Garnish with fresh cilantro and serve hot with a side of green chutney or tamarind sauce.

These masala spring onion pakodas are full of flavor with a delightful heat and spice that will satisfy any cravings. The use of semolina adds an extra crispness, and the spices give the pakodas a warm, rich flavor. The spring onions provide the perfect balance, and the addition of cilantro brings a fresh, herbaceous touch. Whether you’re enjoying them as an appetizer or a snack, these pakodas will definitely spice up your day!

Cheesy Spring Onion Pakoda

For a twist on the classic, the cheesy spring onion pakoda brings an indulgent melt-in-your-mouth experience. The combination of gooey cheese with the fresh, aromatic spring onions creates a delectable fusion of flavors. This recipe is perfect for cheese lovers who want to add a savory touch to their traditional pakodas.

Ingredients:

1 bunch spring onions (finely chopped)
1 cup chickpea flour (besan)
1/4 cup grated cheese (cheddar or mozzarella)
1 tsp cumin seeds
1/2 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp garam masala
Salt to taste
Fresh coriander (chopped)
Water (as needed)
Oil for frying

Instructions:

In a mixing bowl, combine the chopped spring onions, chickpea flour, grated cheese, cumin seeds, red chili powder, turmeric powder, garam masala, salt, and chopped coriander.
Gradually add water to form a thick batter. The cheese should be evenly distributed in the batter.
Heat oil in a frying pan over medium heat.
Drop spoonfuls of the batter into the hot oil, ensuring the pakodas are spaced out evenly.
Fry until golden brown and crispy on both sides, about 4-5 minutes per side.
Once done, remove from the oil and place on paper towels to drain excess oil.
Serve hot, garnished with a sprinkle of fresh coriander and accompanied by a dip of your choice.

The cheesy spring onion pakodas are a delightful treat that combines the crispy exterior of the traditional pakoda with the rich, gooey center of melted cheese. The spring onions add a fresh burst of flavor, while the cheese creates a comforting, indulgent snack. Whether served as a party appetizer or enjoyed as a cozy evening snack, these pakodas are sure to satisfy cheese cravings and are perfect for sharing with friends and family.

Crispy Corn and Spring Onion Pakoda

For a slightly sweeter and crunchier twist, this corn and spring onion pakoda introduces the natural sweetness of corn along with the sharp, tangy flavor of spring onions. The corn adds texture and helps balance the spice, making this version a unique and tasty alternative to traditional pakodas. It’s the perfect snack to enjoy during the rainy season or as an appetizer at any gathering.

Ingredients:

1 bunch spring onions (chopped)
1 cup sweet corn kernels (boiled or canned)
1 cup chickpea flour (besan)
1/4 cup rice flour (for extra crispiness)
1/2 tsp red chili powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
Salt to taste
Fresh coriander (chopped)
Water (as needed)
Oil for frying

Instructions:

In a large bowl, combine the chopped spring onions, boiled corn kernels, chickpea flour, rice flour, red chili powder, cumin powder, turmeric powder, salt, and chopped coriander.
Gradually add water to form a thick batter, ensuring that the corn kernels are evenly distributed.
Heat oil in a deep frying pan over medium heat.
Drop spoonfuls of the batter into the hot oil, frying them in batches to prevent overcrowding.
Fry until the pakodas are crispy and golden brown, about 3-4 minutes on each side.
Once fried, remove the pakodas and place them on paper towels to absorb excess oil.
Serve these crispy corn and spring onion pakodas hot, with a side of green chutney or tamarind sauce for dipping.

The crispy corn and spring onion pakodas are a delightful combination of sweet and savory flavors with a satisfying crunch. The natural sweetness of the corn enhances the sharpness of the spring onions, creating a balanced and tasty snack. The use of rice flour makes them extra crispy, while the chickpea flour provides structure. These pakodas are perfect for anyone looking for a creative and delicious take on the traditional pakoda.

Spicy Tamarind Spring Onion Pakoda

The tangy kick of tamarind combined with the spice of spring onions makes this variation of pakoda an irresistible treat. The tamarind adds a delightful tartness, and the spicy seasoning perfectly complements the deep-fried crispiness of the pakodas. This snack is perfect for those who love bold, flavorful combinations.

Ingredients:

1 bunch spring onions (chopped)
1 cup chickpea flour (besan)
1/4 cup rice flour (optional for extra crispiness)
1/2 tsp cumin seeds
1/2 tsp red chili powder
1/2 tsp turmeric powder
1 tsp tamarind paste
Salt to taste
Fresh coriander (chopped)
Water (as needed)
Oil for frying

Instructions:

In a bowl, combine the chopped spring onions, chickpea flour, rice flour, cumin seeds, red chili powder, turmeric powder, tamarind paste, and salt.
Gradually add water to form a thick batter that can hold its shape when dropped into the oil.
Heat oil in a frying pan over medium heat.
Drop spoonfuls of the batter into the hot oil and fry until they are golden brown and crispy, about 4-5 minutes per batch.
Once fried, remove the pakodas and place them on paper towels to drain excess oil.
Garnish with fresh coriander and serve with a side of tamarind chutney or your favorite dipping sauce.

The spicy tamarind spring onion pakodas bring an exciting tangy and spicy flavor profile that sets them apart from regular pakodas. The tamarind paste adds a unique twist, infusing each pakoda with a burst of tartness, which balances perfectly with the heat from the chili powder and cumin. These pakodas are ideal for those who enjoy strong, bold flavors and are great for serving as an appetizer or an afternoon snack with a cup of chai.

Vegan Spring Onion Pakoda

This vegan spring onion pakoda recipe is a guilt-free version of the traditional snack that’s just as delicious. With no dairy or eggs, these pakodas are packed with the freshness of spring onions and seasoned with the right balance of spices to bring out a savory, crispy texture. Perfect for vegan diets or anyone looking to enjoy a healthier alternative, this pakoda makes for a great party snack or an evening treat with tea.

Ingredients:

1 bunch spring onions (finely chopped)
1 cup chickpea flour (besan)
1/4 cup rice flour (optional for extra crispiness)
1 tsp cumin powder
1/2 tsp red chili powder
1/2 tsp turmeric powder
Salt to taste
Fresh coriander (chopped)
1 tbsp sesame oil (or any oil of choice)
Water (as needed)
Oil for frying

Instructions:

In a large bowl, combine the chopped spring onions, chickpea flour, rice flour, cumin powder, red chili powder, turmeric powder, and salt.
Add the sesame oil and mix well. Gradually add water to form a thick batter.
Heat oil in a deep frying pan over medium heat.
Drop spoonfuls of the batter into the hot oil and fry until golden and crispy on both sides.
Remove from the oil and drain on paper towels to remove excess oil.
Garnish with fresh coriander and serve hot with a vegan chutney or dip.

The vegan spring onion pakoda brings all the familiar flavors of the classic recipe without the use of dairy or eggs. The crispy exterior and the savory spring onions make this snack just as enjoyable as its traditional counterpart. It’s perfect for those on a plant-based diet, and its simple, wholesome ingredients mean you can enjoy a snack that’s both healthy and flavorful. Serve them as an appetizer or enjoy them with your favorite dip for a satisfying vegan treat.

Spicy Onion Pakoda with a Hint of Ginger

This spicy onion pakoda, infused with the refreshing heat of ginger, offers a delightful twist on the traditional recipe. The ginger gives a fresh, zesty kick that perfectly complements the rich, crispy pakodas. Whether you’re craving a bold, flavorful snack or need an appetizer for a gathering, this recipe is bound to impress with its complexity and bold flavor.

Ingredients:

1 bunch spring onions (finely chopped)
1/2 inch ginger (finely grated)
1 cup chickpea flour (besan)
1/4 cup rice flour (for crispiness)
1/2 tsp cumin seeds
1/2 tsp red chili powder
1/2 tsp turmeric powder
Salt to taste
Fresh coriander (chopped)
Water (as needed)
Oil for frying

Instructions:

In a large mixing bowl, combine the chopped spring onions, grated ginger, chickpea flour, rice flour, cumin seeds, red chili powder, turmeric powder, and salt.
Add some fresh coriander to the mixture for added flavor.
Gradually add water to form a thick batter, making sure it sticks together without being too runny.
Heat oil in a frying pan over medium heat.
Drop spoonfuls of the batter into the hot oil and fry until the pakodas are golden brown and crispy on all sides, about 4-5 minutes per batch.
Once fried, remove the pakodas and drain them on paper towels.
Serve hot with a fresh coriander dip or spicy chutney.

The spicy onion pakoda with ginger is an exciting variation that enhances the traditional recipe with the fragrant heat of ginger. The combination of ginger and spices gives the pakodas a unique flavor that will elevate your snack game. These pakodas are perfect for anyone who loves bold and zesty flavors, offering a crispy, savory treat that pairs perfectly with chutneys or even yogurt dips. Ideal for a spicy snack during tea time or as a party appetizer!

Spring Onion and Potato Pakoda

Combining the sweetness of potatoes with the sharpness of spring onions, this pakoda recipe is a hearty, filling snack that brings together two beloved ingredients. The creamy texture of the potato inside the crispy pakoda makes every bite a delightful experience. With the added spices and spring onions, this recipe is perfect for those who enjoy their pakodas with a little extra richness.

Ingredients:

1 bunch spring onions (chopped)
1 large potato (boiled and mashed)
1 cup chickpea flour (besan)
1/4 cup rice flour (optional for crispiness)
1/2 tsp cumin powder
1/2 tsp red chili powder
1/2 tsp garam masala
Salt to taste
Fresh cilantro (chopped)
Water (as needed)
Oil for frying

Instructions:

Boil the potato until soft, then mash it well.
In a large bowl, mix the mashed potato with the chopped spring onions, chickpea flour, rice flour, cumin powder, red chili powder, garam masala, and salt.
Gradually add water to form a thick, sticky batter that holds together.
Heat oil in a deep frying pan over medium heat.
Drop spoonfuls of the batter into the hot oil and fry until golden and crispy, about 4-5 minutes per side.
Once crispy, remove the pakodas from the oil and drain on paper towels.
Garnish with fresh cilantro and serve hot with your favorite chutney or dip.

Spring onion and potato pakodas are an ideal blend of texture and flavor, with the soft, creamy potato complementing the sharpness of the spring onions. The addition of spices brings a wonderful complexity, while the crispy exterior adds a satisfying crunch. These pakodas are perfect for a filling snack or appetizer that will please everyone, especially those who enjoy a heartier version of the classic pakoda.

Mint and Spring Onion Pakoda

This mint and spring onion pakoda recipe infuses the classic crispy snack with a refreshing burst of mint. The mint adds a cool, aromatic flavor that beautifully complements the sharpness of the spring onions, making this variation a perfect treat for those who enjoy a refreshing twist on traditional pakodas. These pakodas are a fantastic option for summer parties or as a light snack during tea time.

Ingredients:

1 bunch spring onions (finely chopped)
1/2 cup fresh mint leaves (chopped)
1 cup chickpea flour (besan)
1/4 cup rice flour (for crispiness)
1/2 tsp cumin seeds
1/2 tsp red chili powder
1/4 tsp turmeric powder
Salt to taste
Fresh coriander (chopped)
Water (as needed)
Oil for frying

Instructions:

In a bowl, combine the chopped spring onions, mint leaves, chickpea flour, rice flour, cumin seeds, red chili powder, turmeric powder, and salt.
Add fresh coriander and mix everything together.
Gradually add water to form a thick batter that holds together.
Heat oil in a frying pan over medium heat.
Drop spoonfuls of the batter into the hot oil and fry until the pakodas turn golden brown and crispy on both sides.
Once fried, remove the pakodas and drain them on paper towels.
Serve the mint and spring onion pakodas hot with a tangy mint chutney or tamarind dip.

The mint and spring onion pakodas offer a delightful balance of fresh, aromatic flavors with a crisp exterior. The mint adds a cooling effect, making these pakodas a perfect snack for warmer weather. Their refreshing taste, combined with the spices and crunchy texture, makes them a crowd-pleaser at any gathering. Pair them with a flavorful chutney for an extra punch of taste and enjoy this healthy, vibrant twist on the classic pakoda.

Spicy Spring Onion Pakoda with Besan and Rice Flour

If you’re in the mood for a truly spicy, crispy treat, this spring onion pakoda recipe with besan (chickpea flour) and rice flour is the perfect option. The addition of rice flour ensures an extra crispy texture, while the intense spices bring a fiery kick. These pakodas are a flavorful, bold snack for anyone who enjoys heat and crunch in their savory treats.

Ingredients:

1 bunch spring onions (finely chopped)
1 cup chickpea flour (besan)
1/4 cup rice flour (for extra crispiness)
1/2 tsp cumin seeds
1 tsp red chili powder (adjust to spice level)
1/2 tsp turmeric powder
1/2 tsp ajwain (carom seeds)
Salt to taste
Fresh coriander (chopped)
Water (as needed)
Oil for frying

Instructions:

In a mixing bowl, combine the chopped spring onions, chickpea flour, rice flour, cumin seeds, red chili powder, turmeric powder, ajwain, and salt.
Add fresh coriander and mix well to evenly distribute the ingredients.
Gradually add water to form a thick batter that sticks together.
Heat oil in a frying pan over medium heat.
Drop spoonfuls of the batter into the hot oil and fry, turning occasionally, until the pakodas are golden brown and crispy.
Remove the pakodas from the oil and drain on paper towels to absorb excess oil.
Serve the spicy spring onion pakodas hot with a cooling yogurt dip or chutney to balance out the heat.

The spicy spring onion pakodas are a fiery and flavorful variation of the traditional recipe, with a crispy texture that makes every bite enjoyable. The combination of chickpea flour and rice flour ensures that these pakodas have the perfect crunch, while the spice blend offers a kick that will satisfy heat-lovers. They are perfect for serving at parties or as an evening snack with a cool drink to counterbalance the spice. These pakodas will surely be a hit among those who appreciate bold and spicy flavors.

Spring Onion and Carrot Pakoda

This spring onion and carrot pakoda recipe is a vibrant and nutritious take on the classic. The sweetness of the grated carrots pairs wonderfully with the sharpness of the spring onions, creating a delightful flavor contrast. These pakodas are not only crispy and satisfying but also a great way to sneak in some extra vegetables. Ideal for a healthy snack or a colorful appetizer, this recipe is a hit with both kids and adults.

Ingredients:

1 bunch spring onions (finely chopped)
1 large carrot (grated)
1 cup chickpea flour (besan)
1/4 cup rice flour (for crispiness)
1/2 tsp cumin powder
1/2 tsp red chili powder
1/2 tsp coriander powder
Salt to taste
Fresh coriander (chopped)
Water (as needed)
Oil for frying

Instructions:

In a large mixing bowl, combine the chopped spring onions, grated carrot, chickpea flour, rice flour, cumin powder, red chili powder, coriander powder, and salt.
Add fresh coriander and mix well to combine all the ingredients.
Gradually add water to form a thick batter that holds together.
Heat oil in a frying pan over medium heat.
Drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan.
Fry the pakodas until golden brown and crispy, about 4-5 minutes per side.
Remove from the oil and drain on paper towels.
Serve hot with a tangy tamarind chutney or mint yogurt dip.

The spring onion and carrot pakodas are a healthy and flavorful option for anyone looking to enjoy a lighter version of this fried snack. The sweetness of the carrots complements the savory spring onions, resulting in a balanced and delicious combination. The pakodas are crispy on the outside and soft on the inside, making them a satisfying snack or appetizer. Perfect for anyone looking to enjoy a crunchy treat with a nutritional twist, these pakodas are a great way to incorporate more vegetables into your diet without compromising on taste.

Cabbage and Spring Onion Pakoda

For a crunchy, savory snack, this cabbage and spring onion pakoda recipe is a must-try. Combining finely shredded cabbage with spring onions creates a delightful texture that’s both crispy and soft inside. The addition of spices ensures that these pakodas are flavorful and aromatic. A perfect appetizer or snack for a rainy day, this variation of pakodas will be enjoyed by the whole family.

Ingredients:

1/2 small cabbage (finely shredded)
1 bunch spring onions (finely chopped)
1 cup chickpea flour (besan)
1/4 cup rice flour (for crispiness)
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp garam masala
1/2 tsp red chili powder
Salt to taste
Fresh coriander (chopped)
Water (as needed)
Oil for frying

Instructions:

In a large bowl, mix the finely shredded cabbage and chopped spring onions.
Add chickpea flour, rice flour, cumin powder, coriander powder, garam masala, red chili powder, and salt to the mixture.
Add fresh coriander and mix well. Gradually add water to form a thick, sticky batter.
Heat oil in a frying pan over medium heat.
Drop spoonfuls of the batter into the hot oil, frying in batches to avoid overcrowding the pan.
Fry the pakodas until golden brown and crispy, about 4-5 minutes per side.
Remove from the oil and drain excess oil on paper towels.
Serve hot with a spicy chutney or tangy tamarind dip.

The cabbage and spring onion pakoda is a delicious and nutritious variation of the classic fried snack. The crunchy cabbage adds a refreshing texture, while the spring onions enhance the flavor profile with their sharpness. Together, they create a flavorful and satisfying treat that’s perfect for any occasion. Whether you’re hosting guests or enjoying a quiet evening snack, these pakodas will bring joy with their crispy exterior and savory inside.

Spring Onion and Cheese Pakoda

This spring onion and cheese pakoda offers a delicious fusion of the crispiness of pakodas and the creamy richness of cheese. The spring onions add their signature sharpness, which is wonderfully complemented by the melted cheese inside. This recipe is ideal for cheese lovers and perfect for a decadent snack that’s a little different from the traditional pakoda.

Ingredients:

1 bunch spring onions (finely chopped)
1/2 cup grated cheese (cheddar, mozzarella, or a blend)
1 cup chickpea flour (besan)
1/4 cup rice flour (for crispiness)
1/2 tsp cumin powder
1/2 tsp red chili powder
Salt to taste
Fresh coriander (chopped)
Water (as needed)
Oil for frying

Instructions:

In a bowl, combine the chopped spring onions, grated cheese, chickpea flour, rice flour, cumin powder, red chili powder, and salt.
Add fresh coriander and mix well. Gradually add water to form a thick batter.
Heat oil in a frying pan over medium heat.
Drop spoonfuls of the batter into the hot oil, making sure the cheese is well incorporated in each pakoda.
Fry the pakodas until golden brown and crispy, about 4-5 minutes per side.
Remove the pakodas from the oil and drain them on paper towels.
Serve the cheesy spring onion pakodas hot with a side of ketchup, chili sauce, or your favorite dip.

The spring onion and cheese pakoda is a delightful fusion snack that combines the crispy crunch of pakodas with the creamy, melty goodness of cheese. The sharp spring onions balance out the richness of the cheese, making each bite a flavorful experience. These pakodas are perfect for a special treat at a party or a cozy snack at home. Whether you serve them as an appetizer or a snack, they’re sure to be a crowd-pleaser.

Garlic and Spring Onion Pakoda

For those who love the bold, aromatic flavor of garlic, this garlic and spring onion pakoda is a must-try. The garlic imparts a rich, savory taste, perfectly complementing the crispiness of the pakoda and the sharpness of the spring onions. This version of the pakoda is ideal for garlic lovers who want a snack with a bit more depth and a whole lot of flavor.

Ingredients:

1 bunch spring onions (finely chopped)
4 cloves garlic (minced)
1 cup chickpea flour (besan)
1/4 cup rice flour (for crispiness)
1/2 tsp cumin powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
Salt to taste
Fresh coriander (chopped)
Water (as needed)
Oil for frying

Instructions:

In a bowl, combine the chopped spring onions, minced garlic, chickpea flour, rice flour, cumin powder, red chili powder, turmeric powder, and salt.
Add fresh coriander and mix well. Gradually add water to form a thick batter.
Heat oil in a frying pan over medium heat.
Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy, about 4-5 minutes per side.
Remove the pakodas from the oil and drain on paper towels.
Serve hot with a garlic chutney or spicy tomato dip for extra flavor.

The garlic and spring onion pakodas are perfect for those who enjoy strong, aromatic flavors. The garlic adds an earthy, savory depth, while the spring onions provide their signature sharpness. The result is a flavorful snack that’s crispy on the outside and soft inside. These pakodas are ideal for an evening snack or as a flavorful appetizer at your next gathering. The garlic chutney or spicy dip enhances the flavor, making this an irresistible treat.

Note: More recipes are coming soon!

28+ Mouthwatering Spring Onion Pakoda Recipes to Try Today