Onion pakode

Growing up, all I knew was curry balls and yes I am well aware that the proper name is chilli bites and everytime I mention curry balls it gets a laugh because all our minds go straight to the gutters.

When I came across this recipe I was a bit sceptical to try it at first, not because it was a complicated recipe or anything, but simply for the sliced onions.

My mother hates onions with a passion, she will eat it in her food if she doesn’t visible see big chunks of it, but if she can see the onions, you can bet your last dollar she is not going to touch her plate. Yes she does throw mini tantrums when it comes to meal times, you see what I have to put up with, no wonder I am going grey at an alarmingly fast rate.

Against my better judgement, I decided to give this recipe a try and see if it was any good and how well it would go down with my critics.

The recipe itself is super easy to make, just whisking everything together in one bowl and with the help of a mechanical ice cream scoop I manage to perfectly rounded pakodes.

The verdict, my mother actually enjoyed it, my dad kept telling me that I left the spinach out of the curry balls and I had to keep reminding him that they were not curry balls they were pakode… two completely different things.

Oh well, when you are old school it is very difficult to change your taste buds.


  • 80g x chick pea flour.
  • 2 x tbsp. semolina.
  • 2 x onions, thinly sliced.
  • 1 ½ x tsp cumin seeds.
  • 2 x chillies, finely chopped.
  • 1 x tsp fennel seeds.
  • ½ x tsp turmeric powder.
  • ¼ x tsp chilli powder.
  • 3 x tbsp. coriander. Chopped.
  • Oil for deep frying.


  • In a bowl whisk together the chick pea flour and semolina.
  • Mix in the remaining ingredeints.
  • Add roughly 70ml water and mix.
  • Heat the oil in a pot.
  • Drop spoonfuls of the batter into the oil and deep fry till lightly golden brown.
  • Remove with a slotted spoon and drain on paper towel for a few seconds before serving.

Tell me what you think of this recipe