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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Crispy Onion Pakoras (Fritters)

Kanda Bhaji

(31 reviews)
"

These were our go-to on monsoon evenings in Mumbai. My brother and I would fight over the crispiest ones while Amma stood over the stove, frying and smiling.

"
Crispy Onion Pakoras (Fritters)
Prep time:10 mins
Cook time:20 mins
Total time:30 mins

Protein

6g

Carbs

28g

Fat

20g

Calories

320 kcal

Servings:
4
VegetarianVeganGluten Free

Ingredients

onions2 large
(thinly sliced)
gram flour (besan)1 cup
green chili1
(finely chopped)
fresh cilantro2 tbsp
(chopped)
saltto taste
wateras needed
(to bind)
oilfor frying

Spices

carom seeds (ajwain)0.50 tsp
red chili powder0.50 tsp
turmeric powder0.25 tsp

Directions

Prepare the Batter

  1. Place sliced onions in a bowl with salt. Let sit for 10 minutes to release moisture.
  2. Add green chili, cilantro, carom seeds, red chili powder, turmeric, and gram flour. Be sure to stir thoroughly so the ingredients are evenly mixed.
  3. Mix by hand to coat onions, then sprinkle in water a tablespoon at a time until a thick, sticky batter forms.

Fry the Pakoras

  1. Heat oil in a deep pan on medium heat. Wait until the oil is hot but not smoking before proceeding.
  2. Drop small clusters of batter into the oil without overcrowding.
  3. Fry 3–4 minutes on each side until deep golden and crisp.
  4. Drain on paper towels.
Chef's tip: Fry in batches and keep the oil temperature steady for best texture.

Serve

  1. Serve hot with mint chutney and masala chai.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.