Onion Cashew Pakoda

Ingredients

• 60 ml (½ cup)bajji mix
• 2 largeonions, sliced
• 20 g (⅛ cup)cashews, broken into pieces
• ¼ tspsalt
• A little, as neededwater
• For fryingoil

Instructions

1. 1

   Mix the ingredients

   Combine the bajji mix, sliced onions, cashews and salt. Add a little water and mix until the coating is sticky enough to cling to the onions and cashews; it should be neither too dry nor too runny.

2. 2

   Fry the pakoda

   Heat the oil well. Take a handful of the mixture, spread it out and carefully add it to the oil. Fry until roasted and golden, then transfer to a paper towel.

What is onion cashew pakoda?

Pakoda is a South Asian fried snack made by coating vegetables or other ingredients in a seasoned batter. This onion-and-cashew version fits the South Indian snack tradition, where crisp fritters are often served hot.

Onion: sliced onions form the bulk of each fritter and soften as their edges crisp. Cashews add a distinct nutty crunch, while the ready-made bajji mix provides the coating and seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 585 calories, 13g protein, 74g carbs, 29g fat.

The bajji mix supplies most of the carbohydrates, while cashews contribute some fat and protein. Onions add volume and some carbohydrates; the frying oil adds further fat, with the absorbed amount varying by cooking conditions. Pair a portion with salad or vegetables for a more balanced plate.

Getting the coating right

Bajji mix: the recipe uses a prepared mix, so its seasoning and texture may vary by brand. Add water gradually rather than all at once, since the sliced onions also release moisture.

Frying for a crisp finish

Oil temperature: heat the oil well before adding the mixture, as directed. If it is not hot enough, the fritters can absorb more oil instead of setting quickly.

Batches: fry handfuls without crowding the pan, so the pieces have room to cook. Keep the uncooked mixture together while you fry each batch.

How to judge doneness

Colour: look for a roasted, golden-brown surface, as described in the method. The outside should look crisp rather than pale and wet.

Texture: let a fritter drain briefly on paper towel, then check that the onion inside has softened. If the outside browns before the onion is tender, make the next handful a little looser and smaller.

Timing and serving

The stated total time is 25 minutes, including preparation and frying. The actual frying time depends on the size of each handful and how many batches you need.

Serve the pakoda hot, soon after frying, while the coating is at its crispest. It works as a snack or alongside a meal with a fresh salad or a simple yoghurt dip.

Choosing the onions and cashews

Onions: slice them evenly so they cook at a similar pace. Very thick slices can stay firm while the coating browns.

Cashews: broken pieces are easier to distribute through the mixture than whole nuts. Keep them in bite-sized pieces so they sit neatly in the fritters.

Recipe notes & tips

• Add the water a little at a time to avoid a runny coating.
• Mix until the batter clings to the onions and cashew pieces.
• Break the cashews into small, fairly even pieces.
• Fry the mixture in handfuls rather than crowding the pan.
• Drain each batch on paper towel and serve while hot.

Variations

• Add chilli: mix in finely chopped fresh chilli for extra heat.
• Add herbs: stir in chopped curry leaves for an aromatic note.
• Add spices: mix in a pinch of chilli powder if your bajji mix is mild.
• Change the nuts: use broken peanuts instead of cashews for a different crunch.
• Serve with dip: offer a yoghurt dip or chutney alongside the hot fritters.

Common mistakes to avoid

• Too much water: the coating slips off; add water gradually and stop once it clings.
• Mixture too dry: the ingredients do not hold together; add a small splash of water.
• Oil not hot enough: the fritters can turn greasy; heat the oil well before frying.
• Crowded pan: the pieces may cook unevenly; fry smaller handfuls with space between them.
• Uneven onion slices: thicker pieces may stay firm; slice the onions evenly.

How to store

For the best texture, eat the pakoda soon after frying. Refrigerate leftovers in an airtight container for up to 2 days, then reheat in an oven or air fryer until hot; they may be less crisp than freshly fried.

Frequently asked questions