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Thool pakoda
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Thool Pakoda recipe

Deep fried onion fritters, a perfect tea time snack and also pairs well with meal too.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Snack
Cuisine: Indian
Keyword: Gluten free,, monsoon recipes, tea time snacks
Servings: 4
Author: Jeyashri suresh


  • 3 medium sized onions
  • ½ cup rice flour
  • ½ cup gram flour | besan | kadalai maavu
  • 2 green chili
  • 1 tsp ghee
  • A small piece ginger
  • Curry leaves few
  • Oil for deep frying
  • Salt to taste
  • 2 pinches Asafoetida


  • Pulse the chili and ginger in a mixie or using a mortar and pestle.
  • In a wide bowl add rice flour, gram flour, salt, asafoetida, curry leaves, ground chili ginger mix and sliced onions.
  • Mix everything well using clean hands and keep it aside for 15 minutes.
  • The onions and salt will ooze out little water and make the mixture moist.
  • If it is dry, sprinkle little water and mix well.
  • If you hold this in your hands, you should able to hold this well.
  • And when you break it is should break easily. This is the perfect consistency for making the thool pakoda.
  • Heat oil for deep frying.
  • Once oil is hot bring the flame to medium.
  • Take a portion of the onion mixture and sprinkle this into the oil.
  • Deep fry on both sides till it becomes golden brown.
  • Once done take out and drain in a kitchen towel.
  • Repeat the same for the rest of the onion mixture.
  • Crispy Thool pakodas are ready.
  • You can serve this as a tea time snack or with any lunch meal.



  1. Usually sombu or garlic is not added in this Thool pakoda. But if you want you can pulse 3 cloves of garlic and ½ tsp of fennel seeds with green chili and ginger.
  2.  Thool pakoda stays crisp and good in an airtight container for 2 days.