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Showing posts with label Hi-Tea. Show all posts
Showing posts with label Hi-Tea. Show all posts

Onion Pakora Recipe

                           
                                                       

Onion Pakoda| Onion Fritters || How to make onion fritters with step-by-step photos 

Onion Pakora is a quite crispy, delicious, and deep-fried snack made with gram flour, salt, spices, and main ingredients like onion or a vegetable. onion pakora is one of the most popular and much-loved snacks, especially during the monsoon and cold winters. These are very commonly prepared in most Pakistani homes for an evening snack and are served with a cup of masala chai or doodh patti chai

                                 



Onion pakora is also being sold in street stalls and restaurants, in most places onion pakora is served by sprinkling chaat masala and with green chutney_though I am not crazy about having the onion pakora than aloo pakora 

But sometimes I made onion pakora in the rainy season with roti and chutney or sometimes have it only with a hot cup of tea. A very easy and quickly deep-fried snack which you can serve to your unexpected coming guests :)  

                                
onion-pakoda-recipe


Tips to make the best Onion Pakora:
  1. Gram flour: using good quality gram flour or besan is very important_store bought gram flour goes rancid very quickly and turns bitter within a few months. so always taste test the gram flour before using
  2. Preparing onions: to get evenly fried crisp onion pakora, slice the onions uniformly to thin_some thick or some thin  won’t yield you crispy, the thicker slices don’t fry well leaving the pakora soft, so slice them to moderately thin sizes
  3. Flour: traditionally pakora are made with gram flour, however, additional ingredients like rice flour, semolina, or cornflour is added in the street style and restaurant styles as these ingredients keep the fritters, so do use 1-2 tbsp of this in the recipe
  4. The temperature of oil: the oil has to be moderately hot enough before adding the fritters. if the oil is not hot enough-the pakora will soak up the oil. if the oil is too hot, then onion pakora will brown outside but will not get cooked inside
  5. Frying pakora: pakora has to be fried on a medium-high flame flying them on a low flame will make them hard-frying them on a high flame will burn them from the outside without cooking them inside   

For more deep-fried snacks:


For the best result follow my detailed step-by-step photo instructions and tips

If you have tried this Onion Pakora Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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onion-pakoda-recipe

Firstly cut the onion slices to moderately thin and add them to the mixing bowl keep aside
                            
cut-the-onion-slices


Dry roast coriander, and cumin seeds for a minute on low flame. crush them in the motor besides adding black peppercorn 
                      
dry-roast-spices


Keep aside

                               
keep-aside


Now start adding spices to the mixing bowl with the onion slices such as salt, roasted ground spices, red chili powder, and red chili flakes


add-spies-to-the-onion

At the end add baking soda along with chopped green chilies and coriander leaves_Stir to mix up very well 
                      
add-herbs-and-soda-to-the-onion


Leave it aside for 10 minutes, this helps to onion to release some moisture
                                               


And cover with the plate 

cover-with-the-plate


Once the Onion leaves enough moisture

                                
onion-releases-its-water


Then add gram flour, cornflour, and more salt if needed
                               
add-gram-flour-to-the-onion
         
Mix everything well to coat the onions with the flour_And mix the flour to make a moist mass of dough

                       
mix-everything


Heat the oil in the wok or fry pan for  deep frying the pakoda_When the oil is hot enough to regulate the flame to medium-high

                          
heat-the-oil-in-the-wok



Take a small amount of dough and sprinkle it in the oil
                                     
take-small-amount-of-the-dough


Don’t add too many pakoras in the wok they should have some space in the wok to swim around and fry well

add-pakora-in-the-oil



While frying stir and if needed flip the onion pakora occasionally for even frying

                            


Fry them till they turn crisp and golden
                     
fry-pakora-until-crisp
       

Then transfer them with a ladle to an absorb tissue placed on a plate or on a colander_Continue to make more onion pakora in batches with the rest of the dough

                      
transfer-the-pakora

Transfer the onion pakora to the serving dish

                        
prepare-all-pakora


Serve onion pakora hot with a cup of tea or coffee_You can also serve them red or green chutney or sprinkle some chaat masala

                       
serve-hot-pakora

Chicken Puff Patties Recipe


                   
chicken-puff-patties-recipe-with-step-by-step-photos


Chicken Puff Patties | Puff Patties || How to Make Chicken Puff Patties with step-by-step photos

Chicken Puff Patties is a simple recipe that will take you back to the Desi chicken patties you used to get from the corner bakery. Crisp & flaky puff golden pastry filled with shredded chicken in a creamy white sauce.

Fresh from the bakery oven, these Desi chicken patties were (still are) one of my favorite childhood snacks. Crispy puff pastry that kept on flaking with every bite, the ‘milky’ chicken filling, and the top circle of puff pastry that we would eat plain or dip in tea. The round ones were always stuffed with chicken, and the triangle ones were usually stuffed with potatoes/vegetables.


                        
chicken-puff-patties

The trick to making delicious chicken patties are the white sauce – it’s what binds the shredded chicken together and gives it that characteristic bakery flavor that we all love it.

Start with rolling the puff pastry. Make sure you use a proper board or a rolling sheet. Sprinkle lots of flour. Don’t let the puff pastry stick to the board.

If you have tried this Chicken Puff Patties Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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chicken-puff-patties

Preheat the oven to 250 c, line the Butter paper over the baking tray


line-the-baking-tray


Place pan on flame pour oil and butter heat them well on low-medium, then add ginger garlic paste sauté them for a minute then add chicken mince. stir it well until water dries out from the mince. Now add chopped onions and stir them until well combined on medium flame.

Then add black pepper, salt, and plain flour, and then mix it well until aroma arose. at the end pour milk into the chicken and allow to cook for 2-3 minutes until the liquid dried out 

cooking-chicken-mince-for-puff-patties


Remove from the flame and transfer to another medium bowl let it cool down completely..keep aside


chicken-creamy-mince


Meanwhile, sprinkle flour dust over the slab and roll out puff pastry about 1 inch thick in a rectangular shape..


rolling-puff-sheet


Take any round cookies cutter/any aluminum cutter whatever you have available easily you can give any as the desired shape of patties. Cut out the pieces for patties. One puff pastry sheet can be made into 4 patties easily.

         
cut-puff-sheet


Now place the chicken mince in the center of 1 piece. wet edges with the egg with the help of the brush, now place another piece on top of the chicken filling.

place-chicken-filling
  

And seal both edges then press it slightly with another small round cutter or fork 

         
seal-the-edges-of-puff-patties


Then place it on a baking tray and brush it with the egg over the patties. now Bake it at 250 c for 30 minutes or until nice golden color 


baking-puff-patties


Now ready to hot serve with sauceketchup, and tea...

chicken-puff-patties-is-ready-to-serve

Doodh Patti Chai Recipe


doodh-patti-chai-recipe-with-step-by-step-photos


Doodh Patti Chai | Milk tea || How to Make Doodh Patti With step-by-step photos and videos with English subtitles

Doodh Patti is an art of its own. There are so many varieties of chai is all around the world that you probably haven’t even tasted a portion of them. But in Pakistan, there is one type of chai that ranks above all. The king of chai, the Pakistani Doodh Patti_This doodh Patti chai recipe is a different recipe. Instead of water, milk is the main ingredient. 

This is my old post now I put doodh Patti chai video in this post. and with some other essential editing


doodh-patti-chai


Ordinary Chai doesn’t contain Cardamom and this Chai contains Cardamom, this going to give a different taste to your chai. Perfect for a special guest or special person in your life. 




Doodh Patti Chai Video Recipe:
     


You might like this:

If you have tried this Doodh Patti Chai Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Like Our Videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

                 

doodh-patti-chai

Pour milk into the pot/saucepan 




Then pour water into the pot/saucepan




Bring it to boil


Stir occasionally



Here are 2 tea bags, green cardamom, and sugar




Now put all these ingredients



Mix them together very well 



Let it cook for around 2-3 minutes over low-medium flame



Now you can see start boiling in the doodh Patti




Stir well and allow to simmer for around 3-4 minutes over a low flame



Now that Doodh Patti tea is done, pour into the serving mugs




Serve hot with cookiessamosakababfrench fries 




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