Onion Pakora Recipe

                           
                                                       

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

Onion Pakora is a 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 make 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 that you can serve to your unexpected coming guests :)  

                                

Tips to make the best Onion Pakora:

1. Gram flour: using good quality gram flour or besan is very important to 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 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 are 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 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:

Laddu path

Vada pav

Potato cheese balls

Chicken nuggets

Gobi vada

Chicken spring rolls

Crispy khajoor

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

If you have tried this Onion Pakora Recipe, 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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Firstly cut the onion slices to moderately thin and add them to the mixing bowl keep aside.

                            

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

                      

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.

At the end add baking soda along with chopped green chilies and coriander leaves Stir to mix up very well. 

                      

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

                                               

And cover with the plate. 

Once the Onion leaves enough moisture

                                

Then add gram flour, cornflour, and more salt if needed.

                               

         

Mix everything well to coat the onions with the flour mix the flour to make a moist mass of dough.

                       

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

                          

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

                                     

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

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

                            

Fry them till they turn crisp and golden.

                     

       

Then transfer them with a ladle to an absorbing 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 onion pakora to the serving dish.

                        

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.

                       

Lahori Laddu Peethi Recipe

                              

Lahori Laddu Peethi || Laddu Peethi Recipe || How to Make Laddu Peethi with Step-by-step Photos and Video...

Laddu peethi is a delicious, savory, and mouth-watering evening food street veggie snack, originating from Punjab Pakistan, this spicy and lip-smacking snack is widely available in the city where the vendors would mostly sell it on the carts or would push their 'Rairees' through different streets and allies while calling out 'Ladoo Karara which means the Laddus. 

They sell spicy and tasty food in the Punjabi language.

Laddu teeth are prepared with a blended mix of lentils and then deep-fried, which is known as a laddu. When assembled, green chutney, sweet and sour aloo Bukhara chutney, laddu balls, grated mooli, and sliced onion are added with a thick yogurt mixture.
                                                

Laddu teeth can also be prepared at Iftar time. As you know, all my respectable readers, Ramzan is almost coming, so this is a great menu for Iftar. Well, you can make it at any event, like a party, Eid, or even for the guests. For it, you keep all the chutneys to prepare before serving. You can also prepare a dal mixture along with grated onion or reddish. When they come, just fry and assemble. 

Actually, I prepared this recipe in February but due to some engagements I could not upload my recipe right away hence now the summer season has started it’s hard to find seasoning reddish

You even skip Reddish if it is still getting in your area then must be used so let the go-ahead to know how to make laddu peethi, i will share soon Imli and aloo Bukhara chutney recipe in another post 

My Latest Video Laddu Peethi:

Recipe Tips:

1. To prepare this recipe soak the lentils for at least 2 hours before blending 
2. Dal mixture consistency should be not rainy otherwise it will be soggy while frying.
3. Laddu can be had alone with tea or coffee after frying 
4. Laddu peethi can be stored in an airtight jar for up to 2 weeks by keeping it in the freezer                    

If you have tried this Laddu Peethi Recipe, 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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To make laddu peethi firstly soak lentils at least for two hours and Prepare both veggies onion and radish. 

                                       

                                                               

Beat the yogurt with cornflour until it becomes creamy. Then add chaat masala, Chinese salt, and regular salt, stir well, and transfer to a serving bowl. Set aside until required.

                                      

Grind both lentils in a chopper mixer by adding spices, just splash some water over the dal and then blend till turns to a fine smooth texture.

                         

Beat it well until the dal mixture turns fluffy and light.

                  

Next, add garlic powder, baking soda, crushed cumin, and salt Mix them well. 

Heat the oil in a wok on medium heat.

Take one portion around a tennis-sized ball or as the desired size. Put laddu balls in hot-medium oil and fry them on high-medium heat.

                              

Fry each side of laddu for about 2-3 minutes till turns to a nice golden brown color.

                                       

                           

Once laddu gets golden brown in color drain them out from the oil.

                                  

 Transfer all laddu to the paper towel to remove excess oil. 

                

                 

Place 3-4 laddoos in a single serving or as desired. Crack them open from the center to allow the sauces to properly absorb into the laddoos, making them juicy.

                                       

Drizzle all three sauces and add veggies_Keep assembling by adding more sauces over laddu peethi

                     

In the end, sprinkle some chat masala. 

                          

Now Laddu Peethi is ready to serve

Smoky Qeema Samosa Recipe With Folding Techniques

                                                    

Smoky Keema Samosa Recipe || Samosa Recipe || How to Make Qeema Samosa with step-by-step photos and video

Smoky Qeema Samosa is a delicious smoky BBQ flavor deep-fried snack that is prepared with maida dough wrapper and smoky spiced mince and then fried. personally, I am a huge fan of Qeema samosa though I have earlier posted the KEEMA SAMOSA recipe on my blog. now I made another version of Keema Samosa

Here I’ll even tell 5 folding techniques of samosa. which will make you so special before your family and friends due to your expertise in cooking.

Across the world where are living Muslims for them a great recipe for keema samosa for their iftar and iftar parties. this smoky qeema samosa are extremely mouthwatering samosa recipe that you would not control your hand to eat again and again  

                                

My Latest Video Qeema Samosa Recipe:

Here I made Keema samosa with beef mince, which can be prepared with mutton, lamb, or chicken. The uses for this recipe are not limited to samosas and spring rolls – use them as a filling for parathas, and sandwiches, use them in pasta and salads – the list is never-ending! Use this recipe as a template and add whatever else you like – sweetcorn, peas, potatoes, beans, spinach – see what I mean? The list really is never-ending!

Recipe Notes:

Samosa Sheet: to make a samosa first need to samosa sheet. which is available in stores easily OR make a homemade SAMOSA SHEET also on my blog. but here I prepared samosa with an all-purpose dough sheet. either you can make a samosa sheet (manda sheet) or a dough sheet 

Kneading Dough: kneading samosa dough is tricky neither too soft nor too hard. The dough should be firm and elastic

Mince filling: I prepared mince filling with beef ground meat you can use as per your preference. but I would recommend not skipping charcoal smoke from this recipe   

Folding techniques: here I use 5 folding techniques for samosa you don't have to follow my all folding methods whatever you like you can pick it up

                                                               

Frying Samosa: to fry, samosa must maintain the heat flame to make it crispy and nicely golden brown. if you keep the flame to low samosa will soggy and if you flame it high then the samosa gets burnt from the outer crust.            

CAN SAMOSA BE FROZEN FOR A LONG TIME?   

Yes, prepared raw samosa can be stored by keeping it in an air-tight container for a maximum of 15 days, taking out frozen samosa just before frying, and not leaving it outside before the time otherwise it can tear after being soft    

You Might Like These:

Macaroni samosa

Veggie samosa

Aloo samosa

Chicken wonton

Chicken Spring roll

Qeema Samosa

If you have tried this Smoky Keema Samosa 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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For detailed recipes step by step watch my video!

                                            

How to Make Smoky Qeema Samosa? 

Cut and chop the onion, green chilies, mint, and coriander leaves.

In a pan add water along with minced meat to the pan, and combine with water

                                   

Next, add ginger garlic paste, and homemade chapli kabab masala and then stir to mix well. add more salt if required stir well and cook

Note: The chapli kabab masala link is available in the ingredient list  

                            

Once the water is evaporated add chopped onion, green chilies mint coriander leaves, and 1 tbsp chapli kabab masala then stir to mix well 

                                  

Add lemon juice and keep stirring until all moisturizer gets dried. next, give it to coal smoke  in keema to bring BBQ flavor

This keema filling can be used in many recipes like sandwiches, spaghetti, stuffed bun, and much more.  

                     

Take a bowl and combine all-purpose flour, ghee, ajwain, and salt.mix well flour until it gets gathered form, start kneading the dough by adding water little by little.                       

Samosa dough should be tight and smooth. Once the dough is formed transfer it onto the slab and knead it with the palm to bring the dough smooth and elastic.don’t use water at all. once the dough is kneaded rest it for around 15 minutes.

                                             

(In a video, you can better understand the recipe so must  watch and follow step by step)

Meanwhile, prepare the flour paste for binding the samosa.

                                

Work with one flattened ball at a time. Roll into 8 to 9 inches diameter circle the thickness of it should be medium not too thin not too thick. Use a large size cookie cutter or any sharp round lid to cut the wrappers   

                                                                     

Potli samosa: Take a wrapper place 1.5 tbsp filling in the center and apply some flour paste edges of the wrapper gather the edges from all sides and tie firmly from the top

                                                           

Wonton shape samosa: Scoop about 1 tsp chicken mixture and place close to the corner of the wonton wrapper, Startup folding and pinch the edges of the wonton wrapper. Connect the two lower points of the wrapper and moisten to seal and make a hat shape.

                                                               

Triangle shape samosa: Take one portion at a time and give it to ball shape. Press it then roll it about 2-3 inches in a round shape. Cut into half Now work with a half circle at a time apply the flour batter around the edges using a brush or fingertips_Now fold it into half as shown, and make the cone shape by folding the reminding half overlapping slightly pressing it, nd seal that part properly

                     

You can see the cone shape is ready with e two or three spoonfuls of stuffing in it don’t overstuff, Apply the water to the inside edges of the cone and press it to seal it properly  

                                       

Strips triangle samosa: Take one portion at a time and give it to ball shape. Press it then roll it about 2-3 inches in around shape. make slits towards the edges then overlap the slit sides with another side. place filling in the center and apply some flour paste around the wrapper then fold from both sides and seal properly    

                                                       

Ring Samosa: Take one ball and roll with the rolling pin into a medium-thickness square of around 6 inches_Place the filling close to the edges of the rolled roti. Might take two tablespoons or a little less

Start rolling it tightly up to half, Use a knife and make cuts all over. Roll it and join the ends_Apply some flour batter at both edges of the ring_And seal it with the help of a strip

                                    

Half moon shape samosa: take one ball and roll it around 5 inches thick and 3-4 inches in round shape. place some filling in the center cover the filling with another side press it slightly and seal the edges with a fork                                                

Frozen samosa for use later: at this stage you can preserve the prepared raw samosa in an air-tight container for a week.

                               

Heat the medium hot oil in the wok on medium flame_Check the oil temperature by putting the tiny dough ball if it comes up quickly on top your oil is too hot and samosas are required just medium hot oil while frying_Lower the flame and wait to be medium hot oil

                                                

Slide the 2-3 samosas in one batch don’t overcrowd the pan, and fry them on medium heat Until the samosa is evenly golden brown. Drain the samosa onto the kitchen paper to remove excess oil

                                                                     

Serve hot samosa with tamarind chutney and mint chutney with a hot cup of tea