CRISPIEST ONION PAKORA(BETTER THAN RESTAURANT) | Onion Bhaji (VEGAN) | Pakora recipe
Crispiest Onion Pakora Recipe With Tips And Tricks (Vegan Recipe) - How To Make Restaurant Style Onion Bhaji At Home - Pakora Recipe
Pakora is a very popular street food of India. There are countless varieties of pakoras made with different type of vegetables out of which onion pakoda is one of them. Onion bhajis are also very commonly made at all homes served as a tea time snack or appetizer or even as a side along with rice and dal. I very frequently have them as a side with rice and dal. They are irresistibly delicious so make a large batch if you will be serving a crowd as they disappear in seconds. Serve them with any dip according to your choice but I like them as is. You can keep them warm in a 180 degree F oven while frying the rest ( if you are doing a large batch) or fry them partially and plunge them again later in hot oil for a few seconds to make them crispy just before serving as they taste the best when served hot.
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Ingredients for making onion bhaji - Makes 8 to 10 small pakoras
* 1 large red or yellow onion sliced moderately thin
* 1/2 of a medium green bell pepper (capsicum), totally optional
* 3 to 4 green onions (spring onion) or 1/2 a cup of chopped coriander leaves(cilantro) or any herbs according to your preference.
* 1 green chilli (optional) finely chopped
* 1/2 teaspoon level salt
* 4 heaped tablespoon of gram flour(besan). You can substitute besan for garbanzo bean flour (flour made from chickpeas). Chickpea flour may require a little sprinkle of water later as it is thicker in texture compared to gram flour hence absorbs more water. Please note that the texture of gram flour varies from brand to brand so you may need more than the proportion mentioned above. Add a tablespoon at a time and stop adding when you see all have come together satisfactorily. Adding too much of gram flour will make the pakoras dense and heavy.
* 1 tablespoon heaped rice flour or cornflour or potato starch (1 tablespoon level)
* 1 teaspoon level baking powder. You can even add just a pinch of baking soda (1/4th teaspoon) instead of baking powder.
* 1/2 teaspoon curry powder (totally optional or you can use any seasoning according to your preference)
* 1 teaspoon dried thyme finely crushed or 1/2 teaspoon carom seeds (ajwaiin)
* sprinkle some water if you see mixture is too dry but do not add too much.
* oil for deep frying or you can even shallow fry them in a frying pan.
Please note you must fry the pakoras on medium low heat to get a golden color & do not overcrowd the pan (fry in batches).
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Nisha Katona's Deliciously Simple Onion Bhajis | This Morning
No curry night would be complete without them! Nisha Katona’s showing you how to make deliciously simple onion bhajis.
Broadcast on 17/08/22
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How to make Onion Bhajees at Home! (BIR style)
Hello my wonderfully inspired fans! This time I'm showing you how to make a classic Indian restaurant starter or side, in a way that you could make in your own kitchen! I hope you follow my tips closely as this dish is a little bit of an art more than a science...
Ingredients:
makes 25 onion bhajees
4 medium sized onions - sliced
half a green pepper - sliced
2 green chillies - sliced
1 peeled red potato - any waxy potato will do, thinly sliced
2 tablespoons red split lentil - soak for 20 mins - remove water
1 heaped table spoon of combined garlic and ginger paste
1 teaspoon of salt
2 teaspoons of fennel seeds
4 medium eggs
4 tsp of curry powder (mix powder)
2 cups of gram flour (chickpea flour)
handful of fresh coriander
plenty of vegetable oil to fry with
Method:
before you start make sure you prepare your vegetables as shown above, so slice all of them nice and thin but not too thin like shown in the video.
Step 1, get a large mixing bowl mix all ingredients and spices except the salt and gram flour, give it a thorough mix for 5 minutes until you can see the onions all coated fully in spices
once that is done get a large wok or appropriate pan and add enough oil to cover the onion bhajee's comfortably. put on medium heat.
Step 2, just before it goes in add your salt and gram flour and shape the mix into balls slightly bigger than a golf ball and smaller than a tennis ball.
make sure you DO NOT Squish them, just form the rough round shape without forcing them into the ball shape. just enough force to come together and hold the shape.
The gram flour and egg dough should be sticky enough for it to keep its shape.
once you have the shape add to the oil and continue to turn it over every few minutes.
once golden and caramelized after about 8-10 minutes or until your preference it should be ready!
you CAN double fry them for that authentic BIR crunchy taste, an extra 3-4 minutes after removal from the oil should do the trick.
serve with mint yoghurt and salad with a garnish of corainder and a wedge of lemon to enjoy this dish authentically!
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Jalandhar by Kevin MacLeod (
License: CC BY (
Onion Bhajis Crispy coated soft centered Onion Bhajis Easiest Recipe Ever!
This has to be the easiest Onion Bhaji Recipe ever! Crispy Coated outside with a soft centered bread like interior, onions and spice all the way through. Perfect as a snack or light meal.
No sliced potato
No sliced peppers
No egg
I'm not making a vegetable pakora - I make my Onion Bhajis as Onion Bhajis!!
There are way too many copycat recipes around all the same - you can make a superb Onion Bhaji at home using this recipe!
Do not fry too high - 1st fry
Do not fry too high - 2nd fry
Do Not Squeeze too tight - they will hold together
Perfect crispy coated outside full flavour with a soft bread-ish type interior.
These can be made in advance and shoved in the freezer. Freeze very well up to 12 months. To reheat defrost flash fry or oven cook - 180 degrees for about 10 mins
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Ingredients
2 - 3 Large onions sliced
1 heaped garlic/ginger paste
1 tsp Salt
2 Tbsp Curry powder
Handful of chopped coriander/cilantro – leave out if you do not like
1 tsp chili powder
1 tsp cumin seeds
1 cup besan / gram flour
½ cup semolina
½ cup rice flour
1 level tsp baking soda
1 tsp fennel seeds or powder
Squeeze of lime optional
Water enough to make a batter
Yoghurt dip
2 small cartons plain yoghurt
2 tbsp mango chutney
1 tsp Colman’s garden mint sauce
½ tsp garam masala
If you want to add a colour up to you.
Music
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Super Easy Onion Bhajis - Plain Flour Recipe
Crispy, chewy, salty, it’s the onion bhaji. These glorious takeaway superstars have long been a favourite of mine. They’re such a delicious side to have with a curry. Like most Indian food they’re naturally vegan and so great! Don’t be intimidated by how intricate they look. Onion bhajis are really easy to make, and I’ve made it even easier with this plain flour recipe.
Full recipe here:
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Timecodes
0:00 - Intro
0:36 - Prepping onions
1:24 - Mixing the batter
5:00 - Shaping the bhajis
6:38 - Shallow frying the bhajis
11:19 - Plating up
11:36 - Outro
How to cook takeaway style Onion Bhajis at home in less than 10 minutes | Makes 8 Bhaji
Cook these crispy onion bhajis as a snack with chutney or riata or alongside a homemade curry
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## Ingredients##
-for 8 Bhaji
4 medium onion (brown/white)
2 green chilli (sliced finely)
1 small coarsely grated potato (50g )
1 tablespoon split red lentils
1 teaspoon salt
1 teaspoon fennel seeds
1 egg (whisked) (optional)
1 tablespoon mix powder or curry powder
8-12 tablespoons gram flour (or 50/50 gram flour/rice flour for a crispier bhaji)
1/4 cup fresh/chopped coriander
1 tablespoon garlic paste
1 tablespoon ginger paste
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon fenugreek leaves / kasoori methi
water (as required)
## Method ##
to begin heat a fryer, or a pan half full with oil at 170 Celsius. You want to use a thermometer to keep this temperature around this point so the bhaji cook thoroughly but do not burn
rinse the lentils in a cup and allow them to soak in water for around 10 minutes to soften
Slice the onions in half, remove the skins and then slice again into strips about 5mm wide and place them in a bowl
finely slice the green chillies and coarsely grate the potato and add them to the onions
add the the salt, fennel seeds, egg, mix powder, gram flour, fresh chopped coriander, garlic paste, ginger paste, turmeric powder, coriander powder, cumin powder and dried fenugreek leaves to the onions
mix thoroughly and allow to sit for 5 minutes to allow the salt to start extracting some moisture from the onions and for the spices to penetrate
now start by adding around 6 tablespoons of the gram flour to the onions and mix well but carefully with your fingers
continue to add more gram flour a tablespoon at a time until the mix becomes really sticky and clumps together
wet your hands slightly (it stops the batter sticking), take a small handful of onions and mould them gently into the size of a small tennis ball. Don't press too hard as the middles will be unable to cook.
Gently place each bhaji ball into the oil and allow to cook, stirring carefully frequently for around 6-8 minutes until golden and crispy
remove and drain and serve with mango chutney or as part of your meal
mango chutney recipe:
red poppadum onions:
mint, mango and coriander yoghurt raita dip:
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