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!
A Snack With Street-Food Roots
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.
Why You’ll Love These Onion Vadas
- Quick to make: Just 10 minutes of prep and 15 minutes of frying.
- Vegetarian & gluten-flexible: Swap in chickpea-only flour for gluten-free.
- Flavor explosion: Turmeric, chili, and asafoetida blend with fresh aromatics.
- Textural magic: Thin onion strands meet a crisp, golden crust.
Ingredient Breakdown: Flavor & Function
- Thinly Sliced Onions: Sweetness and crunch—your base.
- Green Chilies & Ginger: Fresh heat and zing.
- Curry & Coriander Leaves: Herbal brightness in every bite.
- Turmeric & Chili Powder: Earthy color and balanced heat.
- Asafoetida: A pinch adds deep umami and aids digestion.
- Chickpea, All-Purpose & Rice Flours: Trio of flours that bind, crisp, and keep moisture at bay.
- Salt: Essential seasoning to pull all flavors together.
- Oil for Frying: A neutral oil with a high smoke point ensures perfect crunch.
How It All Comes Together
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.
What Goes Along
- Coconut Chutney: Creamy coconut cools the spice.
- Tomato Ketchup: A sweet-tangy contrast.
- Tea or Coffee: Classic dunking companions for that perfect teatime pairing.
How to Serve
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.
Packing & Make-Ahead Tips
- Prep the batter: You can mix the onions and flours up to 3 hours ahead; keep covered in the fridge.
- Reheating: Re-crisp under a hot oven broiler or in an air fryer at 180 °C (350 °F) for 2–3 minutes.
- Travel friendly: Pack in an insulated container; include chutney in a separate leak-proof jar.
Onion Vada
Description
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.
Ingredients
Instructions
Prep Work
-
Slice Onions
Peel and thinly slice onions.
-
Chop Chillies & Ginger
Finely chop green chillies and ginger. -
Chop Herbs & Leaves
Finely chop coriander and curry leaves. -
Measure Spices
Gather salt, turmeric, chilli powder, and asafoetida. -
Stir Dry Flours
Measure out besan, maida, and rice flour in a bowl.
Method
-
Mix Aromatics & Spices
In a bowl, combine sliced onions, chopped chillies, ginger, coriander, curry leaves, salt, turmeric, chilli powder, and asafoetida. Mix well.
-
Add Flours & Rest
Add besan, maida, and rice flour to the onion mix. Stir thoroughly, then let it rest for 10 mins.
-
Heat Oil
Heat oil in a kadai until it’s hot but not smoking. -
Form & Fry Patties
Gently drop the pakoda mixture into small-sized patties. into the oil. Fry until golden brown, flipping once.
-
Drain & Garnish
Garnish with a few fried curry leaves. -
Serve Hot
Serve immediately with tomato ketchup or coconut chutney.
Equipment
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Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 1.2g6%
- Sodium 230mg10%
- Total Carbohydrate 18g6%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 4g8%
- Vitamin C 5 mg
- Calcium 30 mg
- Iron 1.1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.