Yummy Traditional : Snack and Fried

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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 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 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 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 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 with red or green chutney or sprinkle some chaat masala.

Pulao Kabab Recipe

Sana Rasheed Add Comment

Pulao Kabab Recipe || Beef Kabab || How to Make Pulao Kabab with 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.

Chicken Macaroni Samosa Recipe

Sana Rasheed Add Comment

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 samosa than 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!

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

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.