Chetna, thank you for this video! I've thrown away SO many dough-y, oily pakoras in the past. But this recipe and technique made all the difference. Love the ginger and garlic and minced coriander. They came out perfect! Now the challenge will be not to make and eat them every day. I also made your Aloo Gobi yesterday and that was perfect, too. These are going in my handwritten journal of favorite recipes. Thank you so much.
My mother would add all the spices, salt to the onion, massage it well and leave it for a approx 10 mins. The onions would have leached water then she would add the besan/ gramflour. The pakoras would be crispy.
@@avivagros9222 You should flatten the balls of chickpea flour, it should be like an alu tikki. Then you should not put it in too hot oil cos then the outside gets cooked and insides will remain kaccha.
@@avivagros9222 Deep frying pakora in oil is very very very easy. You don't need any fancy equipment to deep fry. You just need a deep pan, oil and a heat source. Heat the oil, I test the temperature pretty crudely like my mom did. I place a miniscule amount of batter in the oil. If it sinks and remains at the bottom then the oil needs to heat up. If the batter rises to the top too rapidly and colours then the oil is too hot. You need to scoop the batter in your hand, flatten into a disc and then drop it gently in the oil. You need to either press the pakora down a bit after it is a bit firm or use a spoon to move the hot oil on top of it. Now turn the bhajiya once and let it remain for a few secs . Then remove the pakoras to a tissue lined plate/ bowl.
@Akanksha Patwari thank you for your detailed reply. I do everything you say. I have a special fryer with temperature control but next I will try your mums/your method of dropping a bit of batter in because the only problem I can think of is that there's something wrong with the temperature control and the oil is hotter than it says. Bless you, you're a good person :)
For the first time in my life, I made a pakora. Today I made it for my family exactly as you described it. I went to the supermarket to buy a white onions. My mother said to me no problem use red onions, that's ok. I told her the recipe called to use white onions.🤣My mother loved it very much and my family also, I think I will make it again tomorrow, best pakora recipe ever!! Thank you so much 💓 Update: I made it today again, We can't stop eating it, so crunchy !
Totally agree, they are the best, crispiest pakoras. I made it early and then warmed it in the oven before serving, came out crisp and yummy 😋 . Thank you
Awesome. Nothing beats pakoras and tea in the afternoons! Thank you for sharing the tips. The quantity of gram flour is always a challenge since it is tempting to add too much to cover up the onions.
Delicious! These Pakora were the hit of our recent get together. We had the Cricket Team over with their family's and they loved these. Thank you so much!
As kids we would always put tamarind chutney, coriander chutney AND ketchup on our plates with any pakora or samosas…I still do this as an adult. 😊 Those looks amazing! I find some people use way too much gram flour and then you’re eating mostly flour and not the onions… This is a perfect ratio 👍🏽
I have been watching many of your video's and most of all I love the way you eat it.. and I really thought you have to add egg .. to get that crispiness ... But saw it for my self .. Thank you so much for sharing ..
Wow! I made these last evening. Sooooooo deliiiiiicious! I could not stop eating them while I was cooking. Next time I will make a double portion so that I can have some for later...lol! An amazing recipe.
#SISTER_IN_HUMANITY THANKS FOR THE BEST PAKODA RECIPI 👏👏👏 #SISTER_YOU_BLESSED_WITH_A_MESMERISING_SMILE #I_PRAY_CREATOR_HELPS_YOU_ALWAYS_TO_DO_ALL_GOOD_YOU_INTEND_TO_DO
I just made these… two whole onions worth for my teenage daughter plus your coriander/ mint chutney. She ate almost all my of them and it is her new favorite Indian snack! And she really loved the chutney too.:)
I always struggle to make pakoras until I fellowed your recipe. It’s easy and it’s perfect. Thank you so much for teaching us how make the best pakoras 😊
Hi Chennai, I made your pakora ,nana bread and chicken tikka masala for my family they couldn’t believe I made it they thought it was amazing I’m 70 your never to old to learn 😊
Another cracking masterclass, Chetna! My pal and I were talking about our shared enjoyment of your recipes, and how we imagine ourselves on a stool in your kitchen with a cuppa while you show us how to cook. It's so relaxed, chatty and engaging! I'm banished to the kitchen now as the teens are watching a film, so I think I'll try my hand at them right now.
@@FoodwithChetna I made them! First batch too dark as I tried to clear up while they were cooking. Rookie error. The rest - while very fragile! - are absolutely delicious ❤ Husband has taken some upstairs with his curry to watch England V Wales. Son and I are in the living room with ours and a movie. Will definitely make these again soon, thanks so much!
What fun…been eating pakodas since childhood…and making them too. But never thought so much thought could go into making the perfect onion pakoda.The crunch at the end….yummmmm😂
I had the problem of the mixture not cooking all the way through, so your tip about medium heat is helpful. Also I spooned them into the oil but you method of dropping them in more loosely also will help them to cook through I think.
Amazing recipe 🤩 Thank you Chetna, these were absolutely delicious! ❤️ Wowza! I made mine a bit too big so had to finish them off in the oven - will make them a bit smaller next time 😁
I love your recipies. The one I use for pakora is from the Birmingham Balti reciepie book, whole carriander seeds are a must, cover the bowl with clingfilm and leave for an hour after mixing all the ingredients, no water is necessary, the liquid from the onions is released and makes perfect consistency.
WOW! I think this is the most authentic recipe. I have grown up seeing my grandmother and my mother making it exactly this way except my grandmother also used to add finely chopped cilantro or coriander leaves to it. I don't think it will make a huge difference to the taste but coriander leaves or cilantro adds a distinct flavor to it.
Hi Chetna, i am a first timer to your videos, I agree with every tip you mentioned. Like you mentioned about the variations, one thing I do different from your style, is replace chilli powder with chopped green chillies, usually medium hot varieties, that gives a mini punch here and there. Loved you style of delivery. Cheers
My mouth is watering! Am gonna make this and definitely enjoy them! Talking of kids am sure mixing some grated potatoes in this dish will go down well with them!! I’ll try it!
Thsnk you. I have been wanting to make these for a while and today I did. I used the red onions 🌰 as those were the only one available at the time. They came out great 👍. I only used 50 gm of flour and it covered the onions well.
Just the crunch makes my mouth water. I'm not familiar with this season that you put inside and sprinkled on top how do you Spell it so that I can find it at the market
Very good demo with less rehtorics, clear cut nd simple. Thanks. I was always aprehensive about the amount of oil as to what n where can the remaining oil be used. Sharr if you have tips. Your background music is also authentic nd relevant. yes i like this video
Chetna, thank you for this video! I've thrown away SO many dough-y, oily pakoras in the past. But this recipe and technique made all the difference. Love the ginger and garlic and minced coriander. They came out perfect! Now the challenge will be not to make and eat them every day. I also made your Aloo Gobi yesterday and that was perfect, too. These are going in my handwritten journal of favorite recipes. Thank you so much.
My mother would add all the spices, salt to the onion, massage it well and leave it for a approx 10 mins. The onions would have leached water then she would add the besan/ gramflour. The pakoras would be crispy.
I do that but they dont cook properly inside :(
@@avivagros9222 You should flatten the balls of chickpea flour, it should be like an alu tikki. Then you should not put it in too hot oil cos then the outside gets cooked and insides will remain kaccha.
@@akankshapatwari4167 thank you! I make them so small and cook them at 320f. How do British I dian chefs make such big bhajis successfully!!
@@avivagros9222 Deep frying pakora in oil is very very very easy. You don't need any fancy equipment to deep fry. You just need a deep pan, oil and a heat source. Heat the oil, I test the temperature pretty crudely like my mom did. I place a miniscule amount of batter in the oil. If it sinks and remains at the bottom then the oil needs to heat up. If the batter rises to the top too rapidly and colours then the oil is too hot. You need to scoop the batter in your hand, flatten into a disc and then drop it gently in the oil. You need to either press the pakora down a bit after it is a bit firm or use a spoon to move the hot oil on top of it. Now turn the bhajiya once and let it remain for a few secs . Then remove the pakoras to a tissue lined plate/ bowl.
@Akanksha Patwari thank you for your detailed reply. I do everything you say. I have a special fryer with temperature control but next I will try your mums/your method of dropping a bit of batter in because the only problem I can think of is that there's something wrong with the temperature control and the oil is hotter than it says. Bless you, you're a good person :)
For the first time in my life, I made a pakora. Today I made it for my family exactly as you described it. I went to the supermarket to buy a white onions. My mother said to me no problem use red onions, that's ok. I told her the recipe called to use white onions.🤣My mother loved it very much and my family also, I think I will make it again tomorrow,
best pakora recipe ever!! Thank you so much 💓
Update: I made it today again, We can't stop eating it, so crunchy !
India mein red onion mein hi banta hai pakoda
@@pziro405 👍🏼👍🏼👍🏼
FINALLY I have learned to make crispy delicious pakors. Thank you so much. 🎉
I've only recently discovered Chetna. She is amaaaaaazing!!...🙏
Thanks so much and welcome to the channel
She really is isn’t she 😊
Can you believe that I have never heard of this dish? I will definitely be trying this. Thank you very much.
Many thanks for the well explained onion pakora recipe!!
Yeah!
These came out perfect. Taste like the ones I had in Delhi 25 yrs ago. The ginger and garlic really amp it up from good to great.
yum
Been cooking for 30 years and didn't know you could heat pakodas in the oven! Super classy delivery by the way Chetna. Subscribing❤
My Mum make this snack on New Year's Day.She used one and a half kgs of onions.
It was a Great hit.None left.
Thank you so much.Amazing flavours.
East or West chetna is the best 👌. I hv tried. So yummmmy
Oh yeah lovely pakora. I can already smell it over the video. Thanks for sharing your recipe
Such a helpful video! I can't wait to make it! I love you channel and your books!
Thank you for this recipe! Can't wait to try!
Hope you like it!
I made this today with chai.. it was amazing!!
Totally agree, they are the best, crispiest pakoras. I made it early and then warmed it in the oven before serving, came out crisp and yummy 😋 . Thank you
Awesome. Nothing beats pakoras and tea in the afternoons! Thank you for sharing the tips. The quantity of gram flour is always a challenge since it is tempting to add too much to cover up the onions.
Delicious! These Pakora were the hit of our recent get together. We had the Cricket Team over with their family's and they loved these. Thank you so much!
Your grater is from IKEA. I’ve had the same one for years! Love your recipes ✌️
I love love this recipe thank you 🙏🏼
My pleasure 😊
I love your videos & your talking about your precious mother. I also love onion pakoras.
Thank you so much
Must try these. The look delicious!! Thank you.👉🙏
👍🏼👍🏼
Looking Yummy. I learn a new thing of mashing the flour to the ingredients. Thank You so much
My pleasure 😊
Yes dear, 🤗 this video is definitely useful and I need the recipe from so long.thank you ❤️ so much.
Wonderful and easy recipe. Thank you so much!
Vry ncy. I like ur recipe
Thankx for ur video 👍🙂♥️
Thanks 🙏👍 for sharing tips for proper pakodas great 👍
As kids we would always put tamarind chutney, coriander chutney AND ketchup on our plates with any pakora or samosas…I still do this as an adult. 😊
Those looks amazing!
I find some people use way too much gram flour and then you’re eating mostly flour and not the onions…
This is a perfect ratio 👍🏽
Onion Pakora yum my favorite, thanks.
So damn good
I have been watching many of your video's and most of all I love the way you eat it.. and I really thought you have to add egg .. to get that crispiness ... But saw it for my self .. Thank you so much for sharing ..
Thank you. Amazing masterclass! Can't wait to try them...
Enjoy Gina
Absolutely fantastic 🙏🏾🙏🏾🙏🏾❤️❤️❤️
Thank you 🙌
Wow! I made these last evening. Sooooooo deliiiiiicious! I could not stop eating them while I was cooking. Next time I will make a double portion so that I can have some for later...lol!
An amazing recipe.
Wonderful!
They are amazing ❤so light, sweet and very moreish thank you 💝🏴
#SISTER_IN_HUMANITY THANKS FOR THE BEST PAKODA RECIPI 👏👏👏
#SISTER_YOU_BLESSED_WITH_A_MESMERISING_SMILE
#I_PRAY_CREATOR_HELPS_YOU_ALWAYS_TO_DO_ALL_GOOD_YOU_INTEND_TO_DO
Thanks
Love your recipe. Simple & easy. Can't wait to try it. Thanks so much
Enjoy
@@FoodwithChetna My family loved your recipe. Have made it many more times since then. Thanks so much
So sweet and humble of you to mention your grater is 15 years old!! Beautifuly explained ! Thank you! Im from sri lanka 😊
Thanks Sharron
Thank-you m making them at this moment so excited to try.
enjoy
I just made these… two whole onions worth for my teenage daughter plus your coriander/ mint chutney. She ate almost all my of them and it is her new favorite Indian snack! And she really loved the chutney too.:)
Wonderful!
Thank you for this pakora explanation! I have been such a fan of yours since bakeoff!
Awesome! Thank you!
Brilliant and simple... Chapeau 🙏🇮🇳
thanka rahul
Oh mouth mothering. I must try your recipe. Thanks
I always struggle to make pakoras until I fellowed your recipe. It’s easy and it’s perfect. Thank you so much for teaching us how make the best pakoras 😊
Like the way you explain, very clear 👌👌
I'll be absolutely delighted to check out your other masterclasses! Thanks so much for sharing the expertise and food love!
Thanks James
P
These are so delicious! Thank you for passing this on to everyone 💕💕
Love the simplicity of this recipe. Now I understand why some pakoras taste so soggy. Its all to do with the flour ratio. I will make these tomorrow.
Yessssss
Good to see someone actually using their hands to mix up the mixture and to drop the mixture into the oil. The good old traditional way
yes
Nice recipe 👍🏻👍🏻👍🏻
Ohmy.. amazing.. never done them before so tried a very small batch.. eaten already😻
yeah
Pakora is my favourite, snack but I do not know how to make it, so this is a great recipe for me to try. Thank you.
Superb. Very simple and quick to cook recipe. Thx for sharing. Ramesh Gandhi Lonavala.
thanks Ramesh
It is very interesting to listen to this master class. The way you made seems to be very nice and we are ready to try
thanks
I'm from Islamabad Pakistan. Yummy. Eye catching. Will try. Thanks
Just saw a vid of Padma Lakshmi making pakora but she didn't share the recipe. I'm craving for it and very happy with your recipe 👌
Hi Chennai, I made your pakora ,nana bread and chicken tikka masala for my family they couldn’t believe I made it they thought it was amazing I’m 70 your never to old to learn 😊
Another cracking masterclass, Chetna! My pal and I were talking about our shared enjoyment of your recipes, and how we imagine ourselves on a stool in your kitchen with a cuppa while you show us how to cook. It's so relaxed, chatty and engaging! I'm banished to the kitchen now as the teens are watching a film, so I think I'll try my hand at them right now.
Thats very kind of you and thanks for all the support! hope your family will love these
@@FoodwithChetna It went a bit wrong when I realised I had every ingredient EXCEPT onions - Will try again Tuesday to go with the jalfrezi I've made.
@@FoodwithChetna I made them! First batch too dark as I tried to clear up while they were cooking. Rookie error. The rest - while very fragile! - are absolutely delicious ❤
Husband has taken some upstairs with his curry to watch England V Wales. Son and I are in the living room with ours and a movie.
Will definitely make these again soon, thanks so much!
@@FoodwithChetna hey dear, new to your channel. If possible share some quick microwave recipes ( meal/ dessert). Thanks in advance.
I think for festive season the British people would like traditional snacks such as mince pies and not bloody foreign food such as pakoras 😂😂
Thank you so much for this recipe. They look amazing! By far one of my favorite foods!
Hope you will enjoy them,
Such a simple, easy to follow recipe. And so damn delicious. Thanks for being my guide to fantastic accessible Indian foods Chetna. Big fan. 🤍
Thanks
I can't wait to make these tomorrow for a dinner party. Can a little spinach be added and the remainder of the recipe remain the same? Thank you!
Superb teaching thank you
you are welcome
Thank you Chetana Ji for that tip of using garlic and ginger.
My pleasure 😊
What fun…been eating pakodas since childhood…and making them too. But never thought so much thought could go into making the perfect onion pakoda.The crunch at the end….yummmmm😂
yes and for people who have never cooked them these tips are very helpful
Nicely explained thanks
You are welcome
I look forward to making some very soon. I'm making spicy butter chicken today for our 44th anniversary. Thanks for sharing.
I had the problem of the mixture not cooking all the way through, so your tip about medium heat is helpful. Also I spooned them into the oil but you method of dropping them in more loosely also will help them to cook through I think.
Thank you so much for sharing this recipe… very well explained
My pleasure 😊
Amazing recipe 🤩 Thank you Chetna, these were absolutely delicious! ❤️ Wowza! I made mine a bit too big so had to finish them off in the oven - will make them a bit smaller next time 😁
I love your recipies. The one I use for pakora is from the Birmingham Balti reciepie book, whole carriander seeds are a must, cover the bowl with clingfilm and leave for an hour after mixing all the ingredients, no water is necessary, the liquid from the onions is released and makes perfect consistency.
Sounds great!
Thanks for the visual and aural detail, Chetna. Always so helpful for fine tuning while I cook… love your channel.
Thank you so much 🙂
Besides your excellent recipes and wonderful cooking and teaching skills, you are also absolutely darling Chetna 💕
Thank you so much 🙂 thats very sweet of you
Good tips. Only two additions I’d do are add a bit of crushed fenugreek leaves and dried anardana (pomegranate powder). Good pakoras are always Yum !
Thanks
Good. However. I wish the chef would keep description brief. Any one watching this probsbly knows basic cooking. Thanks
@jayamaya100 Never heard of this recipe until today.❤
WOW! I think this is the most authentic recipe. I have grown up seeing my grandmother and my mother making it exactly this way except my grandmother also used to add finely chopped cilantro or coriander leaves to it. I don't think it will make a huge difference to the taste but coriander leaves or cilantro adds a distinct flavor to it.
Chetna added coriander watch from 5:30
Thanks Prachi, I did add coriander too
@@FoodwithChetna oops! I missed that part. Sorry about that.
@@thelibraryismyhappyplace1618 Got it. Thank you for pointing that out.
It looks way too good…love the crispy crunchiness to the pakora…now I’m drooling. Will definitely make it this weekend ❤
enjoy
Thank you so much. My absolute favourite food.
I've just found your chanel Chetna.. Wonderful master class... ❤️
Thanks so much and welcome to the channel
Hi Chetna, i am a first timer to your videos, I agree with every tip you mentioned. Like you mentioned about the variations, one thing I do different from your style, is replace chilli powder with chopped green chillies, usually medium hot varieties, that gives a mini punch here and there. Loved you style of delivery. Cheers
Thank you so much 🙂 and yes I do add fresh chillies too when I have them
Great video. Thanks.
My mouth is watering! Am gonna make this and definitely enjoy them! Talking of kids am sure mixing some grated potatoes in this dish will go down well with them!! I’ll try it!
enjoy
Fantastic video as always. You're the real deal. Been following you since the British Bake Off. Thank you for your knowledge.
Adding chat masala is something new for me but I tried it and it wasn’t bad tasted pretty good.
try it
They look so nice can i freeze them and how to reheat them please . Just subbed x
yes you can and reheat in the oven
Thsnk you. I have been wanting to make these for a while and today I did. I used the red onions 🌰 as those were the only one available at the time. They came out great 👍. I only used 50 gm of flour and it covered the onions well.
lovely
New to your channel Chetna … super thumbs up for your masterclass for onion pakoras
Thanks and welcome to the channel
Excellent video, Chetna! Thank you so much.
You're most welcome!
بہت خوب مزے دار عمدہ ریسیپی ہے 👍
Thanks
Just love you Chetna. You are so brilliant in your recipes and your videos. This looks amazing---never even heard of Pekoras. Making them tomorrow!!!
Hope you will enjoy these
Just the crunch makes my mouth water. I'm not familiar with this season that you put inside and sprinkled on top how do you Spell it so that I can find it at the market
Nice! I made them last month. Your recipe looks better n less messy. Will try it. Thanks
Hope you enjoy
First time I watched u n I fell in love with Ur onion pakoras n U love from Malaysia
Thank you
Made many pakoras . But this is the best it’s a must 😊
A little bit of rice flour would also make it crispier 😊thank you for sharing this recipe! ❤
Lovely Easy Recipe. Thnx Dearest Chetna. Luv 4rm Karachi, Pakistan 🇵🇰 ♥ ❤ 😍 💙 😄 🇵🇰
Thanks so much
I am a foodie and a hotelier. Lemme confess your recipe is exceptionally simple, apt and spot on🌹
Wow Pakora looks delicious amazing very yummy 😋
Thanks
Delicious🙂
Thank you 😋
Very good demo with less rehtorics, clear cut nd simple. Thanks. I was always aprehensive about the amount of oil as to what n where can the remaining oil be used. Sharr if you have tips.
Your background music is also authentic nd relevant.
yes i like this video
Chetna,I love your channel,will you show us/me how to make samosas?
Sure 😊 already on the channel, another version coming soon
Nice masterclass!
Ur kitchen so luxuries mam.
Thanks a lot