Onion
Pakoda| Onion Fritters || How to make onion fritters with step-by-step photos
Onion Pakora is a crispy, delicious, and deep-fried snackmade 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 accompanied by green chutney, though I am not crazy about having onion pakora over 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 quick deep-fried snack that you can serve
to your unexpected guests :)
Tips to make the best Onion Pakora:
Gram
flour: Using good-quality gram flour or besan is very important, as store-bought gram flour goes rancid very quickly and turns bitter within a few
months. So, always taste test the gram flour before using.
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 a moderately thin size.
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.
The temperature of the 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 the onion pakora will brown outside but will not get cooked inside.
Frying
pakora:Pakora has to be fried on a medium-high flame; frying them on a low flame will make them hard, and frying them on a high flame
will burn them from the outside without cooking them inside
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 into moderately thin slices and add them
to the mixing bowl; keep aside.
Dry roast coriander and cumin seeds for a minute on a low flame. Crush them in the motor, besides adding black peppercorns.
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, which 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 neededflip 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 with red or green chutney or sprinkle some chaat masala.
Pulao Kabab Recipe
|| Beef Kabab || How to Make Pulao Kababwith Step-by-Step Photos and Video**
Pulao kababs are a flavorful and delicious meat dish made
with beef, Bengal gram, and a blend of essential seasonings and herbs. While
they are similar to shami kebabs, they differ slightly in preparation and are
quite crispy and tasty.
You
can serve these delectable kebabs independently, but they pair wonderfully with
pulao, creating a tempting meal. I have started posting a new recipe every
week, and next week, I will share a pulao recipe that I have prepared to accompany
these kebabs.
I
am confident that you will enjoy it once you follow my instructions. Wouldn't
you want to make it again and again? I adopted this kabab recipe from a popular
restaurant on Peshawar Road in Rawalpindi, where many people come to enjoy
their delicious pulao biryani.
For detailed step-by-step recipes, watch my video.
My
Latest Video Pulao Kabab:
They
also have a commendable practice of providing free food to those in need, which
is truly admirable. Although I have never visited the restaurant, I have
attempted to recreate their recipe at home, and my family loves it when I serve
it to them.
Recipe Note:
It’s best to use thigh or leg meat to make juicy and soft kebabs. Whether you’re
preparing kababs with mutton, beef, or chicken, the ratio of chana dal to meat
should be 1:3. Using too many lentils in this recipe may result in dry and hard
kababs, while this particular pulao kabab recipe aims for juicy and tender
kababs.
Be careful not to add too much water to the kabab mixture while cooking, as this can make them too soft and prevent them from holding their shape during frying.
I prefer to grind all the meat and lentils together in a food processor, but you can also choose to grind the lentils and spices separately and shred the cooked meat to create a more flavorful and textured kabab. The choice is yours.
In
this pulao kabab recipe, there’s no need to use eggs or breadcrumbs to coat the
kababs. Simply shape them as desired and shallow fry them in ghee instead of
oil.
Additionally,
these beef kebabs can be enjoyed with parathas and can also be made into bun
kebabs or sandwiches.
If
you plan to eat the kebabs later, you can freeze them for future use.
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How to make Pulao Kababs?
Begin the recipe by soaking the chana dal (Bengal gram) for 30 minutes.
While the dal soaks, chop the ginger, garlic, and green chilies to add to the kebab mixture.
In a pan, add the beef and roast it until the
meat loses its
Unpleasant odor and the moisture evaporate.
Keep stirring while adding the chopped ginger, garlic, and
green chilies, along with bay leaves, dry red chilies, black peppercorns, black
cardamom, cinnamon, green cardamom, cloves, coriander seeds, cumin seeds, and
salt.
Stir
well, then add turmeric powder and chili flakes, mixing everything thoroughly.
Once the moisture from the meat is gone, add the soaked chana dal and mix
again.
Follow my recipe step by step, and make sure to watch my video for
detailed guidance.
After
mixing, pour in hot water, ensuring the water level is about an inch above the
kebab mixture. Bring it to a boil,
Cover it with a lid, and let it cook until the
meat is tender and the water has evaporated.
Once
cooked, grind the mixture using a mincer. If you don’t have a mincer, a meat
chopper will work as well. Add chopped onion, coriander, and chilies to the
mincer with the kebab mixture.
Then, incorporate 2 eggs and knead the mixture until it forms a dough. Kneading makes sure that the kebabs are soft inside and crispy outside.
Shape the kebabs into your desired form- oval, round,
square, or even skewers for seekh kebabs. For this recipe, I made simple
round-shaped kebabs using a kebab maker.
If you don’t have a kebab-shaping
tool, you can easily shape them by hand.
At this stage, you can freeze the kebabs if you wish to use them later.
Heat oil or ghee in a skillet (tawa) over medium heat.
Place the kebabs in the pan and fry them on both sides over a medium flame until
they are nicely golden brown.
Pulao kebabs are now ready to serve! If you prefer to
enjoy the kebabs on their own,
Chicken Samosa | Macaroni Samosa | How to Make Macaroni Samosa with step-by-step photos...
Chicken Samosa is a crispy, crunchy, and tasty
deep-fried savory snack. This recipe is prepared with a samosa sheet (manda patti)
along with a macaroni mixture that is filled in samosas, and after sealing the
edges, they are fried until golden brown.
Macaroni, chicken, and eggs are the main ingredients folded
inside these wonderful deep-fried samosas. The uses
for this recipe are not limited to samosas and spring rolls used as a
filling for parathas, and sandwiches, used 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.
This is one of my favorite snacks that I wanna have at
any time of the day, though this is full of calories. When samosas come in
front of me, I always forget my diet plan ;) And start eating like a baby,
I know this
is my childish habit, but I never compromised with my strict diet plan, as I
said before, I always forget, and I love to eat minced samosathan aloo
samosa or veg samosas.You can also check out these samosas on my blog.
The truth is I am a huge meat lover and I prefer to eat meat
samosas or rolls or in my dinner or lunch this habituate
transferred to me from my elders my parents were also meat lovers than veggies, this macaroni chicken samosa idea comes in my mind when I went to hydri market right there in the sweet shop.
I saw these samosas were being sold and I bought some and then checked the taste back home, since then I made a plan to make them at home, but due to time shortage I couldn't make it right away, so finally, that day has come
So let’s begin
If you have tried this Macaroni Samosa 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 prepare this recipe, first rinse and cut the chicken.
Then boil the chicken with salt and ginger garlic, let it cook until the water dries out, then shred the chicken and set it aside.
Boil the water with salt and oil, then add macaroni and stir well. Allow macaroni to cook for around 7-8 minutes on high heat, then drain into a colander and set aside.
Boil the eggs
Take all ingredients and prepare all veggies.
Take a medium-sized mixing bowl and add the chopped ingredients along with the spices.
Keep mixing till everything is well combined, transfer to the plate or bowl set aside until required.
Take one manda sheet to apply flour batter over it with the
brush or finger, place I tbsp macaroni mixture, fold it over the right and left
sides, and again apply the batter, then fold downward.
Close it up firmly, Samosa is ready.
In the second method, take one rectangular sheet and fold it over diagonally, then again turn it downwards. Apply the flour batter to stick well.
Now, put 1 tbsp of macaroni mixture into the samosa.
Again, apply batter and close it up firmly.
Repeat the same process with all remaining samosa sheets.
Medium heat the oil in the wok. Carefully slide the samosa.
Fry the samosa on medium heat. Don't disturb the samosas after putting them in oil for around 2
minutes.
Then flip the sides and keep on stirring around the wok
until you get an evenly golden color. Drain the samosas on kitchen paper.
Fry all remaining samosas.
You can see how beautifully golden brown the samosas are.