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Crispy Onion Pakoda Burgers

  • Author: Sheenam
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 3-4 burgers 1x
  • Category: Appetiser
  • Method: Stove Top
  • Cuisine: Indian
  • Diet: Vegan


Quick, easy, delicious and vegan crunchy onion pakodas or fried fritters sandwiched in soft burger buns - turning your ordinary pakora appetiser into a delicious Indian style burger. So good, so easy and perfect for snacking.


  • 1 large or 2 medium red onion (thinly sliced)
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder or paprika
  • salt
  • 1 tbsp ginger garlic pasta
  • 1 cup besan (chickpea flour/ gram flour) 
  • 4 tbsp coriander (chopped)
  • 1 tsp baking soda (check notes)
  • 1/2-2/3 cup water
  • Burger Buns
  • Mayonnaise
  • Lettuce
  • Tomatoes


  1. To a large mixing bowl, add onions, turmeric, salt, chilli, coriander ginger garlic paste, chickpea flour (besan)and lightly toss the mixture. Make sure your onions are sliced very thinly - Thinly sliced onions will result in crispier pakodas.
  2. Add water little by little until a very sticky mixture is formed just until everything is well combined and looks easy to be scooped out with the help of a cookie scooper or holds its shape when trying to pick with hands.
  3. Add about 2-3 tbsp of mixture to hot oil and deep fry until golden brown (read notes to see how to keep them crispy)
  4. Assemble your burgers by adding some mayo to the grilled/ toasted burger buns, lettuce, tomatoes and 2-4 pieces of onion fritters. Serve hot & enjoy with garlic fries or sweet potato fries


  • Onions: Make sure you slice the red onions very very thinly to ensure that you have very fine cut pieces instead of thick slimy undercooked onions post frying. Thinly sliced onions will result in crispier pakodas.
  • Soda: This recipe calls for a teaspoon of baking soda. This is very important if you want to have seriously crispy insanely crunchy pakodas. If you do not have baking soda, use cold soda water instead of water.
  • How to keep pakodas crispy? To prevent the pakoras from getting soggy, my number one trick is to transfer the pakodas straight from the wok (kadhai) to a baking sheet and into a preheated oven at 100 degree celsius while the remaining pakodas are cooking. You absolutely do not need to fry the pakodas twice to help them stay crispy.
  • How to reheat pakodas? My number one method is air fryer - but if you have some more time in hand, then baking them at 180 degrees for 15 mins makes them crunchy again.
  • Can I make these pakodas ahead of time? Yes! If you have guests coming over, make them in advance (or even a day prior) and cook them only upto the point where the fritters mixture hit the hot oil and start taking shape and just begin to change from yellow to brown colour. Transfer to an air tight container into the fridge until 15 mins before serving, when you add them to hot oil to finish the cooking until golden brown in colour. Pakodas are best enjoyed when double fried! - there, I said it...

Keywords: vegan, vegetarian, pakodas, indian, snack, appetizer, starter

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