Traditional Indian Recipes


Ulli Pakoda or Onion Pakoda is one of the popular Indian snack which is simple, easy and quick to prepare. It is a tasty, crispy and spicy snack which can be served with hot cup of tea especially during rainy days.

Today I am posting Ulli Pakoda prepared in Tamil style which was passed to me by our family friend Mrs. VIJAYA JAIRAM. It is really tasty, crispy and spicy snack. Do give it a try!!!



Besan / Channa dal powder                        2 cups

Rice powder                                                       ¼ cup

Onions (large)                                                    2

Coriander powder                                           1 ½ tsp

Red chili powder                                              1 ½ tsp

Jeera                                                                     1 tsp

Ginger – garlic paste                                       1 tsp

Curry leaves                                                       2 strands

Ghee                                                                     2 tsp

Baking soda                                                        a pinch

Salt                                                                         1 tsp

Water                                                                   2 cups

Oil for deep frying

Procedure for preparing Ulli Pakoda:

  1. Peel and wash the onions. Cut it into thin long strips.
  2. Chop the curry leaves.
  3. In a bowl add chopped onions, besan, rice powder, coriander leaves, red chili powder, jeera, ginger – garlic paste, chopped curry leaves, ghee, baking soda, salt and water and mix well and prepare the batter of pakoda consistency.
  4. Heat oil in a pan for deep frying. Once the oil is hot, add small portions of the onion mixture and fry on medium flame.
  5. Fry on both the sides till the onion pakoda turns golden brown. Drain them on a kitchen tissue paper.
  6. Fry onion pakodas in batches until you finish entire mixture.

Tasty, crispy and spicy Ulli Pakoda is ready to be served with hot tea on a rainy day.


  • Instead of using fine besan/channa dal powder you can use channa dal which is coarsely powdered to give a crunchier and crispy taste to the onion pakoda.
  • Onion pakoda batter should not be too watery.
  • U can increase or decrease the salt according to your taste.




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