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Spring Onion Pakora

I love a curry. However, I’m also a huge fan of the side dishes you can get at Indian restaurants, and I especially enjoy making them. A staple that I like to go to time and time again are these Spring Onion Pakora. You can get all sorts of varieties of pakora – Chicken, Cauliflower, Prawn, Paneer – these Spring Onion ones, based off a Hairy Bikers recipe, are a personal favourite. While they’re deep fried, they’re extremely light and very more-ish but a good kick from the red chilli and chilli powder. If you’re serving up an Indian feast any time soon, I recommend you give these a go!

Spring Onion Pakora

Print Recipe
Serves: 6 - 8 Cooking Time: 3 - 4 minutes


  • Bunch of Spring Onions
  • 1 Red Chilli
  • 100g Gram (Chick Pea) Flour
  • 100ml Water
  • 1tbsp Sunflower Oil
  • 1 tsp Hot Chilli Powder
  • ½ tsp Ground Cumin
  • ½ tsp Ground Coriander
  • ½ tsp Ground Tumeric
  • 1 tsp Salt
  • Sunflower Oil, for deep frying



Add the Gram Flour, Chilli Powder, Cumin, Coriander, Tumeric and salt to a large bowl and combine together.


Pour in the tablespoon of sunflower oil and the water and mix together well until you get a thick-ish batter.


Chop the spring onions into decent size pieces - not too chunky but not too fine either - and the red chilli as well.


Add the onion and chilli into the batter and mix together well until it's all pretty evenly distributed in the batter.


Add enough sunflower oil to a deep frying pan - or deep fat fryer if you have one - to be able to allow the pakora to be covered when you cook them. Bring the oil up to a heat of 180°C (350°F) - do not leave the oil unattended.


Using a tablespoon - or dessert spoon - scoop a portion into the batter and carefully add it to the oil. Repeat this a few times - you don't want to overcrowd the pan - and cook the pakora for around 3 minutes until they're a light golden colour. Remove from the oil with slotted spoon and place onto a plate with some paper towel to drain off the excess oil. Repeat this until all your pakora are cooked.


Leave to cool for a few minutes, and then place back into the oil for another minute and then remove and place on the paper towel again. I find this double frying gives them a little extra crispiness without being overcooked.


Serve as part of a meal, or with some lovely chutneys and raita for dipping.

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