Air Fryer Onion Pakora

Ingredients

• 2 onions, thinly sliced
• ½ cup gram flour (besan)
• 1 green chilli, chopped (optional)
• ½ tsp red chilli powder (optional)
• ¼ tsp turmeric (optional)
• 2 tbsp chopped coriander (optional)
• A few curry leaves, torn (optional)
• Salt, 1 tbsp oil, 2–3 tbsp water

Steps

1. Rub salt into the thinly sliced onions and let them rest for 5 minutes so they release water — you'll see the pile visibly wilt and pool at the bottom of the bowl.
2. Add the besan, red chilli powder, turmeric, green chilli, coriander and curry leaves to the onions.
3. Mix in only a splash of water at a time until you get a thick, sticky batter that holds its shape on a spoon rather than dripping off.
4. Line the basket with perforated parchment or grease it well.
5. Preheat the air fryer to 190°C.
6. Drop small clumps of the batter into the basket, leaving space between them so they don't merge.
7. Spray the tops with oil so they don't stay pale and floury.
8. Air fry for 6 minutes.
9. Flip each pakora over.
10. Air fry for a final 6 minutes, until deep golden brown and firm to the touch, with no raw besan smell left.

Tip: Air fryer pakoras need a thick batter. A runny one drips through the basket.

🖨 Print Recipe

Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage