Looking for an easy, vegan, gluten-free snack to enjoy your tea time? These crispy Kerala Shallots Fritters, also known as Ulli Pakoda or Cheriya Ulli Pakoda, are a classic South Indian tea-time snack perfect for busy weekdays, rainy evenings, or festive gatherings. The natural sweetness of shallots combined with spices gives these onion fritters their signature taste and irresistible crunch.
Kerala shallots fritters
It is made with small onions (shallots), gram flour, rice flour, aromatic spices, and fresh curry leaves. They are perfectly tender on the inside, and bursting with authentic Kerala flavors.
This easy Kerala shallots fritters recipe requires simple pantry ingredients and comes together in under 30 minutes. Pair this with tea or coffee, or enjoy them with coconut chutney and I’m sure it will become a family favorite. Follow the step-by-step instructions below to make perfectly crunchy Kerala shallots fritters every single time.
How to make shallots fritters
Ingredients used
For detailed ingredients measurements, check the recipe card.
Method
1. Make the batter. In a mixing bowl, combine the gram flour, rice flour, asafoetida, red chili powder, and salt. Stir in a teaspoon of hot oil, then add water gradually, mixing as you go, until you reach a batter that’s neither too thin nor too thick — it should coat the back of a spoon.
2. Prep the aromatics. Roughly chop the shallots into small pieces. Slit the green chilies, scrape out the seeds, and chop finely. Fold the shallots, green chilies, and chopped curry leaves into the batter until evenly combined.
| Tip: Removing the seeds from the green chilies keeps the fritters flavorful without too much heat — adjust to your spice preference. |
3. Fry to golden perfection. Heat oil in a deep pan or kadai. Once it’s very hot, lower to medium flame. Drop a spoonful of the batter directly into the oil. Alternatively, you can also drop small quantities of batter by your hand. Frying on medium heat is key — it allows the fritters to cook through evenly without burning on the outside. Fry until golden brown and crisp, then drain on paper towels.
Serve warm with hot chai.
FAQ
Can I use regular onions instead of shallots?
Yes, you can. If you don’t have shallots, you can chop regular onions roughly and follow the other steps.
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Recipe to make Shallots fritters
Kerala Shallots fritters
Equipment
- Bowl
- Pan
Ingredients
- 1/2 Cup Gram flour/ Besan
- 1 Tbsp Rice flour
- Shallots 10 to 15 roughly chopped
- 1 Green chili slit, seeded, and finely chopped
- Curry leaves few chopped
- 1 tsp Red chili powder
- Asafoetida a generous pinch
- Salt as required
- Water less than 1/2 cup
- Oil to deep fry
Instructions
- Mix gram flour, rice flour, asafoetida, red chili powder, and salt in a bowl.
- Add a teaspoon of hot oil in the flour mixture and mix it with a spoon.
- Now add water little by little to make the batter. It should not be very thin or very thick.
- Chop shallots roughly into small pieces. Slit green chili, remove the seeds, and chop it finely. Removing the seeds makes the chili less spicy.
- Add shallots, green chili, and chopped curry leaves to the batter and mix it.
- Heat oil in a pan.
- When the oil is really hot, turn to medium flame.
- Drop the batter in a spoon or hand in small amounts.
- Make a note to cook it in medium flame so that it cooks inside and out evenly. Fry the fritters till it turns golden.
- Serve warm with hot chai.
Notes
- Removing the seeds from the green chilies keeps the fritters flavorful without too much heat — adjust to your spice preference.
- You can add finely chopped ginger to add flavor.
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This post is originally published on August 2016, Now updated with new pictures and more details.
This reminds me the little snack box in the tea shops. Though never tried with the shallots. Beautiful share Lathiya. By the by our rasam is ready!
True..whenever I make this, it never stays for me to serving formally in the plate..haha..I’m sure you will love this when you try.Thank you. I’m eager to see how you presented Rasam.
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Would like to try this small onion pakodas:))
Glad you like this.. thank you?
This looks yummy. Perfect for a rainy evening 🙂
Thank you dear?…
Never tried small onions pakoda. This is nice.
Thank you Vidhya?…