This recipe is very simple and tasty, and you can make it easily at your home. Pakodas are a favorite in Indian cuisine and are a traditional snack that you can enjoy with hot tea or during the rainy season. Made with chopped onions and gram flour, perhaps one of the oldest pakora recipes in existence. It is a widely used Indian recipe for a deep-fried snack that can be made for different occasions, which also affects the way it is made. In most cases, this snack is prepared as pakodas layered with a thin layer of spicy gram flour batter, but it can also be made like pakodas without the multiple layers of onion.
A common evening snack recipe for deep fried pakodas known as pakoda or pakora. Although these salty...
This recipe is very simple and tasty, and you can make it easily at your home. Pakodas are a favorite in Indian cuisine and are a traditional snack that you can enjoy with hot tea or during the rainy season. Made with chopped onions and gram flour, perhaps one of the oldest pakora recipes in existence. It is a widely used Indian recipe for a deep-fried snack that can be made for different occasions, which also affects the way it is made. In most cases, this snack is prepared as pakodas layered with a thin layer of spicy gram flour batter, but it can also be made like pakodas without the multiple layers of onion.
A common evening snack recipe for deep fried pakodas known as pakoda or pakora. Although these salty snacks are very simple and easy to make, they can be challenging if some basic steps and instructions are not followed. This post on how to make crispy and flaky Pyaz Ke Pakore Recipe, also known as kanda bajji, aims to teach you five basic techniques.
I published this recipe previously, but I'm republishing it with additional tips. To put it another way, I'm trying to post videos more thoroughly this time. I have tried to describe the steps rather than make assumptions. So to put it simply, with this recipe, you will get a fresh and flaky onion. These pakodas can be served as starters and in curry recipes and also as pakodas for evening snacks. These pakodas are such a snack which can be used in many things. They can also be used as a filling between pavs to make bhajji pav, which is my favorite dish. I wrote a separate post about it, but you can also use this recipe. Besides, I have also made crispy namkeen by mixing rice flour and gram flour. Rice flour adds crunch to the snack while gram flour is essential for this recipe. The crispiness of the pakodas can be increased by adding more rice flour.
Furthermore, some additional tips, additions and changes to the Pyaz Ke Pakore Recipe. First of all, be extremely careful while adding water or moisture to the gram flour and onion mixture. In most cases, the moisture in the onion slices is enough for coating, but if you feel you need more water, add it in less quantity. Secondly, you can use cornflour in place of rice flour for the same purpose. As a result the pakodas become slightly crispier, but the taste does not change much. As a result, if you have rice flour, use it for better results. finally, the pakora should be fried on low to medium flame so that the heat is evenly distributed and it cooks evenly. Also, low flame makes the texture more brittle and crispy.
