Crispy Onion Pancake Recipe | Easy & Delicious Street Food Style

Onion Pancake | Crispy, Savory & Full of Flavor

 Hello friends, welcome back to PabsKitchen! Today, we’re making a simple yet incredibly flavorful Onion Pancake. This recipe is perfect when you have fresh, new onions with their green stems — they bring a sweet, mild flavor that pairs beautifully with a spiced chickpea and rice flour batter. It’s crispy on the outside, soft on the inside, and absolutely delicious with your favorite dipping sauce.

Cooking time- prep 10 and large size pancake takes 6 to 7 minutes 

Serves 6 to 8 as a snack

Ingredients

For the Pancakes

• 300 g new onions with green stems

• 3–4 tbsp olive oil (for 4 large pancakes)

To Make the Batter

• 1 cup chickpea flour (besan)

• ½ cup rice flour

• 1 tbsp grated garlic

• ¼ tsp turmeric powder

• 1 tsp chili powder (or to taste)

• 1 tsp coriander powder

• 1 tsp curry powder

• ¼ cup chopped fresh coriander

• 2 eggs

• Salt and black pepper to taste

• 1–1.5 cups water (enough to make a smooth batter)

Instructions

Step 1 – Make the Batter In a large mixing bowl, add all the batter ingredients — chickpea flour, rice flour, grated garlic, turmeric, chili powder, coriander powder, curry powder, chopped coriander, eggs, salt, and pepper. Add water gradually, a little at a time, stirring with a fork until you get a smooth, pourable batter. You may need slightly more or less water, so adjust as needed. Once done, set the batter aside.

Step 2 – Prepare the Onions Remove any wilted or damaged parts of the new onions. Trim off the tips and any tough parts where the bulb meets the green stems. Wash thoroughly under running water, then pat dry. If the green stems are large, shred them lengthwise before cutting into ½-inch pieces. Slice the onion bulbs thinly.

Step 3 – Combine Onions & Batter Add the chopped onion bulbs and green stems into the prepared batter. Mix well so that every piece is coated evenly. Divide the mixture into portions depending on the size of pancakes you want — smaller pancakes will cook faster.

Step 4 – Cook the Pancakes Heat 1 tbsp olive oil in a non-stick pan over medium heat. Add one portion of the pancake mixture and spread it evenly and thinly with your hand or spatula. Cook for 3–4 minutes until the bottom is golden and caramelized. Flip carefully and cook for another 2–3 minutes, or until fully cooked through. Keep the heat at medium — lower slightly if needed to avoid burning. Repeat with the remaining batter, adding more oil as needed.

Step 5 – Serve & Enjoy Transfer the pancakes to a plate, slice them into bite-sized pieces, and serve with your favorite dipping sauce — ketchup, mayonnaise, or spicy sriracha all work beautifully.

And there you have it — crispy, savory onion pancakes that are simple yet so satisfying. If you enjoyed this recipe, don’t forget to subscribe, hit the like button, and ring the bell icon so you never miss a new dish from PabsKitchen. Thank you so much for watching, and I’ll see you in the next recipe!