Ever craved something crispy, savory, and just a little spicy to go with your afternoon tea?
These Onion Vadas— Ulli Vadas or Kanda Bhajis—deliver exactly that. Thinly sliced onions are coated in a trio of flours and bold spices, deep-fried to golden perfection, and served hot with chutney or ketchup. One bite, and you’ll see why Kerala’s street vendors can’t keep them in stock!
Onion vadas are a staple of South Indian street food—especially in Kerala, where evening chai is incomplete without these onion-packed fritters. Their simplicity is deceptive: fresh curry leaves, green chilies, and ginger elevate the humble onion into something truly addictive. Over the decades, they’ve become the go-to teatime treat across India and beyond.
First, toss sliced onions with chopped chilies, ginger, curry leaves, and coriander in a large bowl. Sprinkle in turmeric, chili powder, asafoetida, and salt—mix so every strand glistens with spice. Fold in chickpea, all-purpose, and rice flours, then let the mixture rest for 10 minutes. This pause helps the flours hydrate and cling to the onions.
Heat oil in a deep pan until it shimmers, then drop small patties of the mixture carefully into the hot oil. Fry on medium heat, flipping once, until each vada is a perfect golden brown. Remove to a paper-lined plate, garnish with a few crispy fried curry leaves, and serve immediately.
💡 Pro Tip: Keep oil temperature steady—too hot and the outside burns before the inside cooks; too low and the vadas absorb excess oil.
Arrange the vadas on a platter with small dipping bowls of coconut chutney and ketchup. Garnish with a sprinkle of chopped coriander for color. Serve hot so the exterior stays crisp and the interior stays tender.
Onion Vada (Ulli Vada) features thinly sliced onions mixed with green chilies, ginger, curry and coriander leaves, bound in a blend of chickpea, all-purpose, and rice flours, then deep-fried until golden and crispy. Serve hot with coconut chutney or ketchup for a savory, teatime snack that’s quick, flavorful, and vegetarian-friendly.
Peel and thinly slice onions.
In a bowl, combine sliced onions, chopped chillies, ginger, coriander, curry leaves, salt, turmeric, chilli powder, and asafoetida. Mix well.
Add besan, maida, and rice flour to the onion mix. Stir thoroughly, then let it rest for 10 mins.
Gently drop the pakoda mixture into small-sized patties. into the oil. Fry until golden brown, flipping once.
Serve immediately with tomato ketchup or coconut chutney.Servings 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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