Onion Bhajiya/Pakora (Non-Fried)

Onion bhajiya doesn’t need any introduction; even a thought of hot crispy bhajiya can make anybody drool! However, we all try to have them not too often because they are deep fried.

This recipe will let you enjoy your favourite bhajiya more often without feeling guilty as they can be prepared in a fraction of the amount of oil used for regular deep-fried bhajiyas and there is hardly any difference in taste!

Time: 15 minutes


Serves: Makes about 24 bhajiyas

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  1. 2 onions, thinly sliced
  2. 1 cup shredded spinach (can be replaced by methi or any other greens)
  3. 5 tablespoons besan (gram flour)
  4. 1/4 teaspoon baking soda
  5. 1 teaspoon garlic paste
  6. 1 teaspoon ginger paste
  7. 2 green chillies, finely chopped
  8. 1/2 teaspoon turmeric powder
  9. 1/4 teaspoon red chilli powder
  10. 1/2 teaspoon amchur (dried raw mango powder)
  11. 3 tablespoons oil
  12. Salt to taste


  1. Combine all the ingredients except oil in a large bowl and mix well.
  2. Heat 1 tablespoon oil on a non-stick tava (flat-pan) . Drop spoonfuls of pakora/bhajiya batter about an inch apart from each other. Cook on medium heat till they are golden brown on one side.
  3. Carefully flip them over using a spatula and cook on medium heat for 1-2 minutes or till golden brown from the other side as well.
  4. Repeat the same process for making pakoras with rest of the batter.
  5. Serve immediately with tomato ketchup or green chutney.

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