Onion Bread Pakoda : Bread turned into the ultimate street-style snack
Craving something crispy, comforting, and incredibly easy to make? Onion Bread Pakoda is the answer — a beloved Indian tea-time snack that’s both satisfying and quick to prepare. This version skips the stuffing and instead uses sliced onions mixed directly into a spiced gram flour (besan) batter. The batter is then spread over slices of bread, coating them front and back, before being deep-fried to golden perfection.
The result? A crunchy, flavorful pakoda with the sweetness of caramelized onions, the warmth of Indian spices, and the soft, comforting bite of bread inside. It’s the kind of snack that pairs perfectly with a cup of hot chai — especially on a rainy day.
Whether you’re cooking for guests or just indulging in a cozy evening treat, Onion Bread Pakoda is a must-try that never disappoints.
Table of Contents
What is Onion Bread Pakoda?
There’s something magical about Indian street food – especially when it involves something crispy, spicy, and comforting. One such snack that never fails to impress is the Onion Bread Pakoda – a humble yet incredibly flavorful treat that’s perfect with a hot cup of chai.
Unlike the stuffed bread pakodas you might be familiar with, this version is simpler – and honestly, even more addictive. It's made by dipping slices of bread in a spicy onion-gram flour (besan) batter and deep-frying them to golden perfection.
Main Ingredient of Onion Bread Pakoda:
Onion- 2 medium
Green Chilli- 1
Coriander- 1tsp
Turmeric powder- ½ tsp
Red chilli powder- ¼ tsp
Coriander powder- ½ tsp
Salt- to taste
Cumin- ½ tsp
Ajwain- ½ tsp
Hing- ¼ tsp
Besan- 3tbs
Bread- 3 slice
What Is So Special About Onion Bread Pakoda?
1. Crispy Outside, Soft Inside
As the pakoda fries, the onions caramelize slightly and crisp up, while the bread inside stays soft — creating the perfect textural contrast in every bite.
2. Packed with Flavor
The sliced onions mixed into the batter add natural sweetness and crunch. Combined with Indian spices like ajwain, red chili powder, and turmeric, every bite is full of warm, savory goodness.
3. Zero-Waste & Budget-Friendly
Got leftover bread? Onion Bread Pakoda is a great way to use it up. It turns pantry staples into something truly crave-worthy — no fancy ingredients needed.
4. Instant Comfort Food
Whether it’s a rainy day, a late-night craving, or a quick fix before guests arrive, this pakoda delivers instant comfort — especially when served hot with chutney and chai.
5. Street Food Vibes at Home
This pakoda is a staple in Indian homes and roadside tea stalls alike. Making it at home brings that cozy, nostalgic street food vibe right to your kitchen.
Meyer Select Stainless Steel Kadai 22cm
Quick and Easy Onion Bread Pakoda:
1. Minimal Ingredients
All you need is bread, sliced onions, gram flour (besan), and basic Indian spices — all of which are likely already in your kitchen.
2. No Filling, Stuffing, or Layers
Unlike traditional bread pakoras that need a filling (like mashed potato), this version skips the extra work. You just dip the bread in the batter — no sandwiching, stuffing, or sealing required.
3. Quick Batter Prep
The batter takes just 5 minutes to mix — toss in sliced onions, spices, and besan with water, and it’s ready.
4. Fast Frying Time
Each pakoda fries up in just 2–3 minutes per side. You can make a batch in under 15 minutes from start to finish.
5. Perfect for Leftovers
It’s also a great way to use up leftover bread, meaning less waste and less planning.
How to make
1. Make the Onion Batter
In a bowl, mix:
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3tsp besan (gram flour)
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2 sliced onion
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Green chilies (optional)
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Chopped coriander
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Spices (ajwain, turmeric, red chili powder, salt)
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Add water gradually to form a thick batter — it should be spreadable, not pourable.
💡 The consistency should be thick enough to sit on the bread without dripping.
2. Prepare the Bread
Cut the bread slices in halves or quarters (as you like). Slightly stale bread works even better, as it holds the batter well.
3. Spoon and Spread the Batter
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Place a bread piece on a plate.
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Use a spoon to scoop the batter and spread it evenly over one side.
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Flip the bread and coat the other side the same way.
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Make sure some sliced onions stick to the surface — this gives it that classic crispy texture.
4. Fry the Pakodas
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Heat oil in a deep pan on medium heat.
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Gently place the spoon-coated bread slice into the hot oil.
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Fry until golden brown and crisp on both sides.
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Remove and drain on kitchen paper.
Expert Tips
1. Use Slightly Dry or Day-Old Bread
Fresh bread can become soggy quickly. Slightly stale bread holds the batter better and fries up crispier without soaking too much oil.
2. Keep the Batter Thick
A thick, spoonable batter is key. It should coat the bread well without dripping. If the batter is too thin, the pakodas will turn greasy and messy.
3. Let the Batter Rest
Let the batter sit for 5–10 minutes before using. This helps the onions release some moisture, softening them slightly and enhancing flavor.
4. Spoon the Batter Generously
Instead of dipping the bread, spoon the onion batter onto both sides. This ensures more control, better coating, and even crispiness — especially if your batter has lots of onions.
5. Control the Oil Temperature
Fry on medium heat. If the oil is too hot, the outside will brown too fast while the inside stays raw. Too low, and the pakodas will absorb excess oil.
6. Don’t Overcrowd the Pan
Fry in small batches so the temperature of the oil stays stable and the pakodas cook evenly.
7. Customize the Flavor
Feel free to add:
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Chopped green chilies for extra heat
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Chaat masala for tang
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A pinch of baking soda for extra fluffiness (optional)
8. Serve Immediately
Onion Bread Pakodas are best served hot and fresh. They tend to lose their crispiness as they sit, so fry just before serving.
Recipe Card
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