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Soya Onion Pakoda

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Crispy Soya Onion Pakoda: A perfect snack for any time, these pakodas combine the goodness of soya and the crunchiness of onions, seasoned with spices and fried to golden perfection.


Soya Onion Pakoda is a delicious Indian snack that combines the rich flavors of soya flour, Bengal gram flour, and rice flour with the crunchiness of onions and the warmth of spices. These pakodas are perfect for a rainy day or a cosy evening with family and friends. Whether paired with a cup of tea or served as an appetizer, Soya Onion Pakoda offers a unique and tasty twist on traditional pakodas, making them a favourite in many households.

About the Recipe

Soya Onion Pakoda is not just another snack; it’s a delightful blend of textures and flavours. The combination of Bengal gram flour, soya flour, and rice flour creates a crispy exterior while keeping the inside soft and flavorful. The spices, including aniseed, dhania powder, and red chilli powder, add a warm and aromatic touch. Cashew nuts provide a nutty crunch, giving each bite a flavour. This recipe is easy to follow and perfect for those looking to add a nutritious twist to their snacking options. Serve these pakodas with chutney or ketchup for an irresistible treat.

Why You Will Love This Recipe

You will love Soya Onion Pakoda for its incredible flavour and ease of preparation. The mix of spices and herbs creates a mouthwatering aroma, while the combination of flours ensures a perfect crunch. The addition of soya flour not only enhances the taste but also adds a healthy protein boost. These pakodas are versatile and can be enjoyed hot and fresh or stored for later snacking. They are perfect for impressing guests or simply indulging in a delicious homemade snack.

Soya Onion Pakoda

Soya Onion Pakoda

Cooking Tips

For the best Soya Onion Pakoda, ensure the oil is hot but not smoking before frying. This helps achieve a crispy texture without making the pakodas greasy. When mixing the dough, add water sparingly to prevent it from becoming too wet. Use a slotted spoon to turn the pakodas while frying to ensure they cook evenly on all sides. If you prefer spicier pakodas, add extra green chilies or a pinch of black pepper.

Cultural Context

Soya Onion Pakoda is a popular snack in Indian cuisine, often enjoyed during monsoon seasons or festive gatherings. It’s a versatile dish that can be found in street food stalls as well as homemade kitchens. The use of soya flour adds a modern twist to the traditional pakoda, reflecting the evolving nature of Indian culinary practices.

Serving and Storing Suggestions

Serve Soya Onion Pakoda hot with green chutney or ketchup. This recipe makes about 4 servings and takes roughly 30 minutes to complete. Let the pakodas cool entirely and place them in an airtight container to store. They will stay crispy for up to 2 days. Reheat them in an oven or air fryer to restore their crunchiness.

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Nutrient Benefits

Soya flour is rich in protein, making these pakodas a nutritious snack. Bengal gram flour adds fibre and essential vitamins, while onions provide antioxidants. The spices used enhance the flavour and offer various health benefits, such as improved digestion and anti-inflammatory properties.

Soya Onion Pakoda
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Soya Onion Pakoda

Crispy Soya Onion Pakoda: A perfect snack for any time, these pakodas combine the goodness of soya and the crunchiness of onions, seasoned with spices and fried to golden perfection.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Snack
Cuisine: Indian


  • 1 cup Bengal Gram Flour
  • 1/2 cup Soya Flour
  • 1/2 cup Rice Flour
  • 2 cups Onion (cut lengthwise)
  • 2 Green Chillies (cut lengthwise)
  • 1/2 tsp Aniseed
  • 10 Cashew Nuts (broken)
  • 2 tbsp Coriander Leaves (finely cut)
  • 2 tbsp Curry Leaves (finely cut)
  • 1/2 tsp Dhania Powder
  • 1 tsp Ginger Paste
  • 1 tsp Red Chilli Powder
  • 1 1/2 tsp Salt
  • 2 tsp Ghee
  • 2 pinches Cooking Soda
  • Oil for deep frying


  • Sift together the Bengal gram flour, soya flour, rice flour, salt, red chilli powder, dhania powder, and aniseed in a large bowl.
  • On a small plate, mix the ghee and cooking soda with your fingertips until frothy.
  • Add the flour mixture to the ghee and soda blend, mixing well.
  • Incorporate the onions, green chillies, coriander leaves, curry leaves, and ginger paste into the mixture.
  • Heat oil in a kadai (deep frying pan) over medium heat.
  • Divide the flour mixture into three portions. Sprinkle a little water on one portion to make a thick dough.
  • Take small portions of the dough, crumble them into large pieces, and drop them directly into the hot oil.
  • Fry the pakodas, turning occasionally, until they are golden and crisp.
  • A slotted spoon transfers the pakodas to a colander to drain excess oil.
  • Let them cool slightly and store them in an airtight container.

Frequently Asked Questions

What makes Soya Onion Pakoda different from regular pakodas?

Soya Onion Pakoda stands out due to the inclusion of soya flour, which adds a unique flavour and a protein boost. This recipe also includes cashew nuts for an added crunch and aniseed for a subtle hint of sweetness. The combination of Bengal gram flour, soya flour, and rice flour creates a distinct texture that’s both crispy and soft, making these pakodas a delightful variation of the traditional pakoda.

Can I make Soya Onion Pakoda ahead of time?

Yes, you can make Soya Onion Pakoda ahead of time. Once fried, allow them to cool completely before storing them in an airtight container. They will stay fresh and crispy for up to two days. To enjoy them hot again, reheat them in an oven or air fryer, which helps restore their original crunch without making them greasy.

What can I serve with Soya Onion Pakoda?

Soya Onion Pakoda pairs wonderfully with a variety of dips and sauces. Green chutney, made from fresh coriander and mint, is a classic choice. Tamarind chutney adds a tangy sweetness, while ketchup offers a familiar comfort. For a more indulgent option, you can serve these pakodas with a side of yogurt-based raita, which balances the spiciness with its excellent, creamy texture.

Can I customize the Soya Onion Pakoda recipe?

Absolutely! You can easily customize this recipe to suit your taste. Add more green chillies or a pinch of black pepper for extra heat. Swap cashew nuts with peanuts or almonds for a different nutty flavour. If you prefer a gluten-free version, replace the Bengal gram flour with chickpea flour. You can also experiment with adding other vegetables like spinach or grated carrots for a more colourful and nutritious pakoda.

Is Soya Onion Pakoda healthy?

Soya Onion Pakoda can be considered a healthier snack option due to the inclusion of soya flour, which is high in protein and beneficial for muscle repair and growth. Onions add antioxidants and vitamins, while the spices used offer anti-inflammatory and digestive benefits. However, as the pakodas are deep-fried, they should be enjoyed in moderation as part of a balanced diet.

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