Crispy Onion Pakoda Recipe | Pyaj ke Pakode | Street Food #shorts #pakoda
3 هزار بار بازدید -
ماه قبل
-
Crispy Onion Pakoda Recipe |
Crispy Onion Pakoda Recipe | Pyaj ke Pakode | Street Food #shorts #pakoda
Crispy Onion Pakoda Recipe -
Ingredients:
2 large onions, thinly sliced
1 cup gram flour (besan)
2 tablespoons rice flour
1-2 green chilies, finely chopped
1 teaspoon cumin seeds
1 teaspoon carom seeds (ajwain)
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
1/4 teaspoon baking soda (optional, for extra crispiness)
Salt, to taste
Fresh coriander leaves, chopped
Water, as needed
Oil, for deep frying
Instructions:
Preparation:
In a large mixing bowl, add the sliced onions and sprinkle a little salt over them. Let them sit for 10-15 minutes. This helps the onions release moisture.
Mixing the Batter:
After 10-15 minutes, add gram flour, rice flour, green chilies, cumin seeds, carom seeds, red chili powder, turmeric powder, garam masala, and baking soda (if using) to the onions.
Mix everything well. The moisture from the onions will help in binding the batter. If necessary, sprinkle a little water to get a thick batter consistency. The batter should coat the onions well but should not be too watery.
Add chopped coriander leaves and mix again.
Frying:
Heat oil in a deep frying pan or kadai over medium-high heat.
Once the oil is hot, drop small portions of the batter into the oil. You can use your fingers or a spoon to do this.
Fry the pakodas until they are golden brown and crispy. Turn them occasionally to ensure even frying.
Once done, remove them using a slotted spoon and place them on paper towels to drain excess oil.
Serving:
Serve the crispy onion pakodas hot with mint chutney, tamarind chutney, or ketchup. Enjoy your tea-time snack!
Tips:
For extra crunch, you can add a few crushed cornflakes or breadcrumbs to the batter.
Adjust the spices according to your taste preference.
Make sure the oil is hot enough before frying; otherwise, the pakodas may absorb too much oil and become soggy.
Crispy Onion Pakoda Recipe -
Ingredients:
2 large onions, thinly sliced
1 cup gram flour (besan)
2 tablespoons rice flour
1-2 green chilies, finely chopped
1 teaspoon cumin seeds
1 teaspoon carom seeds (ajwain)
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
1/4 teaspoon baking soda (optional, for extra crispiness)
Salt, to taste
Fresh coriander leaves, chopped
Water, as needed
Oil, for deep frying
Instructions:
Preparation:
In a large mixing bowl, add the sliced onions and sprinkle a little salt over them. Let them sit for 10-15 minutes. This helps the onions release moisture.
Mixing the Batter:
After 10-15 minutes, add gram flour, rice flour, green chilies, cumin seeds, carom seeds, red chili powder, turmeric powder, garam masala, and baking soda (if using) to the onions.
Mix everything well. The moisture from the onions will help in binding the batter. If necessary, sprinkle a little water to get a thick batter consistency. The batter should coat the onions well but should not be too watery.
Add chopped coriander leaves and mix again.
Frying:
Heat oil in a deep frying pan or kadai over medium-high heat.
Once the oil is hot, drop small portions of the batter into the oil. You can use your fingers or a spoon to do this.
Fry the pakodas until they are golden brown and crispy. Turn them occasionally to ensure even frying.
Once done, remove them using a slotted spoon and place them on paper towels to drain excess oil.
Serving:
Serve the crispy onion pakodas hot with mint chutney, tamarind chutney, or ketchup. Enjoy your tea-time snack!
Tips:
For extra crunch, you can add a few crushed cornflakes or breadcrumbs to the batter.
Adjust the spices according to your taste preference.
Make sure the oil is hot enough before frying; otherwise, the pakodas may absorb too much oil and become soggy.
ماه قبل
در تاریخ 1403/04/12 منتشر شده
است.
3,065
بـار بازدید شده