MASTERCLASS IN ONION PAKORA | How to make the crispiest best onion bhajis ever | Food with Chetna
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
Her third book 'Chetna's Healthy Indian' came out in Jan 2019.
Her fourth book 'Chetna's Healthy Indian Vegetarian' came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Vegetable Pakora | The Best Spinach & Potato Pakora Recipe
I love Pakoras especially when they are crispy and crunchy, and when I take my first bite and they are super soft and fluffy on the inside. Pakoras are not only eaten on special occasions, but can be enjoyed any time of the day and my perfectly spiced Spinach & Potato Pakoras are a wonderful accompaniment to a hot cup of chai, or as a starter for a nice meal for guests.
Make these to enjoy with family and friends, during a meal, as a snack, or as a festive feast served up during the month of Ramadan, these will go down a treat.
See below how I make mine
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Prep time -10 mins
Cooking - 20-30mins
Makes approx. 40-48 depending on size
Ingredients:
2 mugs of Gram flour (500g)
150g baby spinach roughly chopped
2 medium potatoes, peeled and sliced like chips
1 medium white onion finely sliced
2 tablespoons yoghurt
water in a jug
1 teaspoon of:
salt
chilli powder
coriander powder
garam masala
dried chilli flakes and fenugreek leaves
1/2 teaspoon turmeric powder
1 heaped tablespoon of:
cumin seeds and coriander seeds coarsely crushed
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Mix Vegetable Pakora - By Vahchef @ vahrehvah.com
Vegetable Pakora recipe is an easy to make Indian starter prepared with mixed vegetables, chickpea flour and carom seeds. Goes as evening snacks.
Ingredients:
Coriander seeds 1 tb
Fennel seeds ½ tb
Ajwain (carom seeds) 1 ts
Chickpea flour 1 c
Salt
Oil for deep-fry
Kasoori methi 1 ts
Potato juliennes 2 n
Bell pepper 1 n
Onions 2 n
Carrot 1n
Eggplant 2 n
Spinach 1 b
Methi leaves 1 b
Spring onions ½ cup
Chopped coriander 1 b
Chilly powder 1 tb
Paneer ¼ cup
Method:
Take some coriander seeds, fennel seeds; make a coarse powder in mortar pestle,
Take a bowl add powder of coriander & fennel seeds, add ajwain, chickpea flour, salt, oil, kasoori methi and mix them till sandy texture , add potato juliennes, bell pepper, carrot, eggplant, spinach, methi leaves(optional), spring onions, paneer, onions, chopped coriander, chilly powder, rest for 5 minutes, and sprinkle some water and make a dough,
Heat oil in a pan and deep-fry the pakora,
Serve this hot with chutney.
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Crispy Pakora Recipe | Potato, Onion and Spinach Bhaji | Authentic Punjabi Style
In this video I show you how to make the perfect Pakora. There is no need for baking powder, or baking soda as you will find in many recipes these days. The recipe is very versatile and can be adapted to suit any vegetable or even chicken and meat. Keep it plain with just onions to make onion bhajis, or make it the traditional Punjabi way with potatoes and spinach. Either way still tastes delicious!
Ingredients: Makes approx. 25-30 Pakoras depending on size
4 Medium Potatoes – finely diced
4 Large Onions – Finely sliced
1 Bowl of Fresh Spinach – finely chopped
¼ Tsp Carom Seeds
Salt to Taste (Recipe used 1 Tbsp)
2 Tbsp Basaar Mix
1 Tsp Chilli Flakes
1 Tsp Tandoori Masala
1 Tsp Garam Masala
1 Tsp Chaat Masala
1 Tsp Coriander Powder
2 Green Chillies
2 Tbsp Full Fat Yogurt
160g Gram Flour
1 Tbsp Water
Oil For Frying
Method:
1. In a bowl add the potatoes, onions and spinach. Mix until they are all combined.
2. Add in the carom seeds, salt, basaar mix, chilli flakes, tandoori masala, garam masala, chaat masala, coriander powder, green chillies and yogurt. Mix well until all the spices are evenly coated on the vegetables.
3. Add in the gram flour, and mix until you have a dry thick batter. At this point add in the water and leave to rest for 10 mins. (See tips section for more information)
4. Heat oil on a medium flame, before adding in the Pakoras turn the heat down to its lowest.
5. Using a tablespoon carefully spoon in each Pakora making sure that they are around the same size.
6. Fry on a low heat for approximately 10 -15 mins, making sure you turn occasionally to evenly brown the Pakoras.
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Tip: It’s important to have a thick batter if you feel your batter is too wet, you can add more gram flour in. On the other hand if your batter is not coming together easily and is very dry, you can add 1 more tsp of water.
It’s important to let the batter to rest as this will naturally allow the batter to come together.
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A young British Pakistani Cook, with a passion to cook and inspire others.
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Crispy Onion Pakora Recipe By ijaz Ansari | پیاز کے پکوڑے بنانے کا طریقہ | Teatime Snacks |
asslam o alaikum dosto
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Mixed Vegetable Pakora Recipe
Pakora is a dish that has always been tied very closely to fond childhood memories for Jyneelle. Her grandmother’s family may have come from humble roots and growing up they may not have had much, but full plates and full hearts were always a must. This versatile dish uses any vegetable that they have or might have grown themselves to make a tasty snack that the entire family eats during family gatherings or outings together.
Jyneelle recalls her first memory of eating pakora at seven years old with her Aunty Pony, (her favorite of her grandmothers sisters, shhh don’t tell anyone). While she is uncertain who made that particular batch on that day, the memory of how good it tasted is something that stuck with her. Since that day it has been one of her favorites, picky eater or not, it’s one thing she would always rush for!
Nan teaching Jyneelle this pakora recipe has more than sentimental significance, it also means that now she has the knowledge to share this joy with her friends and family in the future and so can you.
#PAKORA
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