How To make Pakoras (Savory Fritters)
1/2 c Besan
5 oz Warm water
1/4 ts Red pepper
3/4 ts Salt
1/2 ts Garam Masala
Paprika (optional) 1 sm Onion
1 Potato
Few spinach leaves Oil for deep frying 1. In a bowl put the besan and half the water and stir until it becomes
a thick batter. Beat hard for 5 minutes. gradually add the rest of the water and leave to swell for 30 minutes. Add salt and pepper and Garam Masala and beat again. 2. Wash peel and slice onion and potatoes.
3. Wash and pat dry spinach leaves.
4. Heat Oil till smoking hot and dip the vegetables in the batter and deep
fry till golden brown. 5. Serve hot.
Recipe By : Somesh Rao
How To make Pakoras (Savory Fritters)'s Videos
Do not eat any bread! Try this easy and quick sweet potato recipe!
TITLE:
Do not eat any bread! Try this easy and quick sweet potato recipe!
INGREDIENTS:
1 sweet potato in slices.
2 eggs
3 tablespoons of honey
2 tablespoons of grated coconut
Winter Bread Pakora | Savoury Bread Fritters to beat the winter chills
Hot pakora with mint chutney on a chilling winter morning is heavenly. Heres how to prepare pakoras on a winter holiday at home.
Egg and Bread savory fritters (#Bajji #pakora #bonda)
Egg and Bread savory fritters (Bajji or Pakora or bonda)
#vegan #bonda #glutenfree #gourmetsambarpowder #streetchaatmasala #coconutchutney #greenchutney
Batter recipe for both egg and bread fritters is same. The same recipe can be used for plantain (raw banana) fritters
Bajji or pakora or bonda is a savory fritter that is very popular in the Indian subcontinent. Chickpeas flour which is gluten free is used to make the batter. There are many recipes for the batter but this is one of my favorites. It brings nostalgic memories of our many trips and drives to Ooty a very popular hill station in Southern India.
The drive from Coimbatore to Ooty is one of a kind. There are 14 hairpin bends and it takes almost 3 hours. We take longer because we make sure to stop on the way at a street side food vendor who serves one of the world’s best egg pakoras.
They serve with thin spicy coconut chutney.
We can actually smell the pakoras a mile away and always wondered how they could be so flavorful. Once on our trip, the place was less crowded and I ended up having a conversation with the guy who was making the pakoras. He revealed that he adds paste of small onions, ginger and garlic(similar to pearl onions) in the batter!!! I have since then stuck to this recipe.
I have used rice flour but you can skip it if you prefer a softer shell, which is what is popularly called bonda.
Follow the ratio of besan of the mixture mentioned in the recipe if you are making egg pakoras for the first time.
The trick with egg bajji/pakoras/bonda is to prevent it from spluttering or bursting and also to have the batter consistency perfect so that it coats the egg and remains intact. If you choose to prepare with whole eggs, make sure to make a few slits, never fry whole egg.
For vegans, you can use bread or raw plantain instead of egg.
Ingredients
6 boiled eggs
3/4 cup besan (chickpea flour)
3 tsp rice flour (optional)
1.5 to 3 tsp gourmet sambar powder
1 tsp salt
1/4 tsp turmeric
Grind the following to a coarse paste
3 pearl onions
2 or 3 garlic cloves
1/4 inch fresh ginger
cilantro
curry leaves
Method
Slice eggs into halves
For every 2 eggs, use 1 pearl onion
for every 2 eggs, use a small clove of garlic
for every 2 eggs, use a peanut size ginger
for every 2 eggs, 1 thai chilli
few cilantro and curry leaves
grind to a coarse paste
To prepare batter, in a mixing bowl, add the following
for every 2 eggs, 1/4 cup chickpea flour
for every 2 eggs, 1 tsp rice flour(this is optional-it makes the fritters crispy)
for every 2 eggs, 1/2 tsp gourmet sambar powder
1 tsp salt
add turmeric
mix the dry ingredients
add ground paste
use 1/4 cup water to rinse the blender jar and add to flour mix
add water gradually
consistency of batter should neither be too thick nor runny
Heat oil to deep fry
dip eggs in batter and coat evenly
gently slide the coated eggs into oil and deep fry
make sure batter coats the egg, else egg tends to splutter
once the bottom turns golden brown, turn and cook the other side
once done, remove and place in a plate lined with paper towel to drain excess oil
bread fritters can be made with same batter recipe
cut bread slices into desired shape, dip in batter and fry
sprinkle street chaat masala and serve hot
remove, place in a plate lined with paper towel to drain excess oil
serve with ketchup or coconut chutney or green chutney
5 Tips to make Layered Crispy Onion Pakoda or Kanda Bajji with Dahi Chatni | Lachedar Pyaj Ke Pakode
full recipe:
onion pakoda recipe | kanda bajji | pyaj ke pakode | onion pakora with detailed photo and video recipe. perhaps one of the traditional and ancient pakora recipes made with sliced onion and chickpea flour. it is a popular deep-fried snack recipe across india and is prepared for various occasions which also affects the way it is prepared. generally, the most common way to prepare this snack is to have a thin coating of spiced besan batter to form layered fritters, but it can also be prepared like a dumpling without many onion layers.
onion pakoda recipe | kanda bajji | pyaj ke pakode | onion pakora with step by step photo and video recipe. pakoda or pakora recipes are a common deep-fried fritters snack recipe prepared as an evening snack. these are a very easy and simple savoury snack to prepare, yet it can be tricky if certain basic steps and processes are not followed. this recipe post tries to cover 5 basic tips and tricks to prepare a crispy and layered onion pakoda recipe also known as kanda bajji.
Music:
#hebbarskitchen
Chicken Pakoras (INDIAN Chicken Fritters)
We are making South Asian Chicken fritters today, called Chicken Pakoras
OR Chicken Pakodas...
these are super quick and simple to make and they fly off the plate!
Great for the month of Ramadan, or as a tea time snack!
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vegetable pakora recipe | pakora | pakawra | vegetable fritters | afghan recipe | ep.30
deep fried savory & spicy fritter. Vegetables coated in spiced batter & fried till crispy & brown. Crispy on the outside & fluffy on the inside. Best served hot as a snack or appetizer.
SERVES: 30 pieces
INGREDIENTS:
-500g (2 lrg) white potato
-190g (1 lrg) brown onion
-80g (5 stalks) spring onion
-10g (1 sml) green cayenne chilli
-20g (1 handful) fresh coriander
-3 cup chickpea flour
-2 tsp salt
-2 tsp coriander seeds ground
-2 tsp cumin seeds ground
-2 tsp cumin seeds
-1 tsp turmeric powder
-1 tsp red chilli powder
-1 cup water
-1L vegetable oil (enough for deep frying)
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