Onions are readily available in almost every Indian kitchen, making pyaazi kebabs very economical and easy. This is a new and more delicious take on the traditional onion pakora. The kebab has a crispy exterior, while the inside is soft and full of spicy flavor. It requires very little time to prepare, making it a great option for unexpected guests or evening cravings. Let's learn its easy recipe without further ado.

Ingredients for making Pyazi Kebabs
3-4 medium-sized onions (finely chopped)
1/2 cup gram flour (gram flour)
1/4 cup rice flour (rice flour will make them crispy)
1 green chili (finely chopped)
1 teaspoon ginger-garlic paste (optional)
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon cumin seeds
1/4 teaspoon celery (good for digestion)
Salt to taste
Oil (for frying)

Mix all these ingredients thoroughly in a large bowl. Remember, you don't need to add extra water, as the onions already contain plenty of moisture. Let the mixture sit for 10 minutes so the onions release their moisture and the mixture thickens.

How to make Pyazi Kebabs
Take the mixture in your hands and shape it into small, flat, or round kebabs. Don't make them round like pakodas, but press them lightly to flatten them.

Next, heat oil in a pan over medium heat. The oil should be enough to completely submerge the kebabs.

When the oil is hot enough, slowly add the kebabs. Fry them over medium-low heat. This will ensure they are cooked through and crispy.

When the kebabs are golden brown and crispy, remove them from the oil.

Then, place them on a tissue paper to drain off any excess oil.

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