This whole recipe is perfect and the pakoras look fab .. but but but if there is a small addition you can make , it's definitely adding a bit of rice flour for crunchiness AND AJWAIN ! No pakora is complete without a half a tsp of AJWAIN (caraway seed / bishop weed) crush it in your hand and add to the batter .. it makes the pakoras light , easy to digest , easy on the stomach and is the number one way to avoid bloating from eating too much fried goodies. Amazing job btw !
Pakora are made so many different ways here in India. Some places don't use yoghurt. Many have a more wet batter. Some will only use onions. And then there's the eggplant pakora which is my favourite. Others will have less salt in the batter because people like to sprinkle the salt on the pakora went done. You can even add coriander leaves to the batter. You can really go so many different ways with this.
I would like to say Marion you open the new world of cuisines for us. You try and share with us recipes from around the world. I always wanted to try Thai and Vietnamese food but was finding it hard to follow. You made everything easy and creative. And dared me to try these recipes. Thank you so much
Pakoras are staple dish of ramzan platter and in monsoon too . Like after breaking the fast with date the next thing to please your palate is with pakoras, Next time do try slice red onion , chopped green chillies, some finely chopped spinach and coarsely crushed coriander seeds. Sprinkle chaat masala on top of it.... Rest love your recipes Love from Pakistan ❤️❤️ 🇵🇰🇵🇰
Hi Marion! excited to see one of the most popular and go-to recipe in India being featured. To enhance the crunchiness, rice flour should be used in the batter. Also, u can always add onion and nuts to the veggies that gives a nice texture the pakoras. And green chillies and curd are a must for the green chutney to enhance the taste. Love from India!😃😃
Hi Marion, I love your recipes. I am a Muslim, its Ramadan these days and pakoras are an essential on the table when we break our fast here in Pakistan. Can’t wait to try your recipe for them ❤️
Just to add to Nisha, everywhere I go where there is a Pakistani/Indian muslim community, I always find pakora for iftar. This vid so brings back lots of memories of being in all those places... I guess that's the power of food and its flavours. Thanks Marion!
Yumm Marion! Such perfect timing. With the monsoon season just around the corner, some pakoras with masala chai is going to be the go-to for many of us
The batter needed a tbsp of rice flour to make it crunchy n get that sound when u bite it . U could also add some yogurt to the chutney and mix it too make dip for kebabs....😊
Yes, we do add little rice powder to give those pakoras perfect crunch, but we can add 2 tsp of warm oil in the batter. This too gives the same result 😊
Love love love..kudos Marion🖐..let me tell you, during lockdown after long hours of con calls in wfh I was not able cook proper lunch meals. So I'll take whatever veggies are available in the fridge, chop in a processor, make delicious mix-veg pakodas with dal tadka or tempered yogurt with hot steaming rice..ah heaven😄
Wow Marion I like the 2 new ingredients i have not tried, curd and sweet potato. I make these with a little different process. I slice Onions and potatoes keep them in a bowl add roasted cumin powder, red chilli flakes and Ajwain (carom seeds) they help in digestion of the chickpea flour.. A bit of ginger garlic paste. Now add 2 tbsp Rice Flour and about 4 -5 tbsp Chick pea flour and add salt to taste, let the batter sit, mix thoroughly. If required add a bit of water or curd (my new learning). Fry on medium. They taste awesome. TFS Marion.
These little beauties turned out superb...I messed up a bit by using a half cup of yogurt instead of 1/3 cup (my eyeballs arn't what they use to be) the batter perhaps was a little looser but it all came together great. I julienned yellow potato, sweet potato, onion, and zucchini it was a yummy combination and I fried in avocado oil. Only one thing I would do differently next time though is cut back on the salt by a 1/2 to 1 tsp in the batter as it was a bit too salty for my palette and sprinkle on some salt when they're done frying. Thanks Marion for an awesome recipe I'm sure I will over my dinner guests with this lovely savory appetizer.😋
My mom thinks coriander (cilantro) is a death herb, but she LOVES this green chutney. So try it, even if you think you won't like it. It's delish! Thanks Marian, for another lovely video!
My family adds onions of course, thinly sliced potatoes but not julienne like yours, coriander leaves and green chilies into the batter. I'm taking note for the yogurt/oil/water, garlic and rice flour!!!
I love onion Bhaji 🥰 need to make a veggie version. I love them and have a recipe as well actually 💖It's a vegan one 😃 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
This looks really delicious and very easy to make. I can't help noticing your Asian knife and how handy it is in chopping up those vegetables. Will love to know which brand it is?
Hola Marion thank you so much for your the most delicious Recipe and thank you for your beautiful video 🔵🔵🔵🌹🌹🍁🍁🌹🌹🍁🔴🔴🔴🔴🔴🔴🎈💕🥰💕♦️🟥💗♥️♥️🌺🌺🌺💌🟣💞💞🌻💓🌼😍😍😘⬜️❤️❤️🟨🟨🎋🎋🎋🎋🎋🟨🟨🟢🟢🟨🟨🟨❤️🟧❤️❤️😘😍😍😍😍🌼🌼🌼🌼💓💓🌻🌻🌻💞🌷🌷🌷🌷🪸🪸🟣💌💌🌺🌺🌺🌺🌺🌺🌺🌺🌺🟥🟥🟥♥️🟥♥️🟥💌♦️💕💕🥰🥰
There are different ways to make pakoras ,like the method u showed by adding all small chopped veggies to thick batter at once , another method is dip and add which is my favourite it is like tempura ,u did large and thin sized vegetables and cheese in batter and drop it one by one . Another tip for crispy pakoras is to add rice flour , u can also use all purpose flour too in pakoras , and also re frying pakoras too make them crispy which mostly hawker stands do
Hey Marion thanks for this must have Street food of India. BTW there is also a very soft only besan pakora which is beaten with hand to make it fluffy. Thanks again
I have a recipe which I like, take the whole capcicum dip it in the besan batter (batter must be of cream constancy) fry it, cut thin slices of cabbage and onion. After frying cut the capcicum in half add cabbage and onion over it and some chatt masala and enjoy.
I just love your channel. I am back to cooking Southeast Asian again, Do the sauces and curry pastes and soy sauces need to be refrigerated after opening? They are taking up a lot of real estate in my refrigerator.
Marion what little food processor are you using in this video? I have been looking for one for ages - this one blends so well! Can you please share what brand and model it is? Great recipe- we love pakora and anything Indian in this Aussie household xx
Cuisinart Mini Prep Pro, priced at around AUD$120.00. It does look like a handy gadget, not only for this but countless other little jobs. If I were to use this, I'd add the the bulb shallot (quartered), garlic (whole) & green chilli (halved) and give it a buzz first, before the herbs, saving even more time.
Made these tonight, first time. We don't do a lot of deep-ish oil frying here (excepting empanada now and again). I used the shredder disc (first time) on the food processor. Everything was uniform, but I think perhaps too fine. They were delicious but more like potato pancake/latke in that they were flat and had to be flipped to cook on each side. I used 1 sweet potato, which yielded quite a lot, 1 small white potato, 1/2 carrot, 1 celery stalk, and bit of grated onion. Next time, I will hand cut the veggies, make less, and totally submerge when frying.
This whole recipe is perfect and the pakoras look fab .. but but but if there is a small addition you can make , it's definitely adding a bit of rice flour for crunchiness AND AJWAIN ! No pakora is complete without a half a tsp of AJWAIN (caraway seed / bishop weed) crush it in your hand and add to the batter .. it makes the pakoras light , easy to digest , easy on the stomach and is the number one way to avoid bloating from eating too much fried goodies. Amazing job btw !
My 4 year old girl loves your show!
She keeps saying she "wants to watch Marion aunty go 'mmmmm'.. " 🤣 You appeal to the next generation even! ❤️
pakoras are unbeatable. we make potato, onion and spinach. sprinkle chaat masala on it when cooked. serve with a cup of tea. superb.
Pakora are made so many different ways here in India. Some places don't use yoghurt. Many have a more wet batter. Some will only use onions. And then there's the eggplant pakora which is my favourite. Others will have less salt in the batter because people like to sprinkle the salt on the pakora went done. You can even add coriander leaves to the batter. You can really go so many different ways with this.
What kind of flour you guys use? Is that okay to use plain flour ?
@@viraadikari473no besan that's chick peas flour or peas flour
I would like to say Marion you open the new world of cuisines for us. You try and share with us recipes from around the world. I always wanted to try Thai and Vietnamese food but was finding it hard to follow. You made everything easy and creative. And dared me to try these recipes. Thank you so much
Pakoras are staple dish of ramzan platter and in monsoon too . Like after breaking the fast with date the next thing to please your palate is with pakoras,
Next time do try slice red onion , chopped green chillies, some finely chopped spinach and coarsely crushed coriander seeds.
Sprinkle chaat masala on top of it....
Rest love your recipes
Love from Pakistan ❤️❤️ 🇵🇰🇵🇰
I am Indian and we make pacoras all the time.
We also add some corn starch or corn flour to make it crunchy...
Another person said rice flour but I’m taking note of all the options.
Either corn starch or rice flour will work.
How much cornstarch do you add?
I adore Coriander. I didn't even know not liking it was a thing until recently.
woooow.....she stepped into Indian snacks arena and did it great.....kudos
Hi Marion! excited to see one of the most popular and go-to recipe in India being featured. To enhance the crunchiness, rice flour should be used in the batter. Also, u can always add onion and nuts to the veggies that gives a nice texture the pakoras. And green chillies and curd are a must for the green chutney to enhance the taste. Love from India!😃😃
Hi Marion, I love your recipes. I am a Muslim, its Ramadan these days and pakoras are an essential on the table when we break our fast here in Pakistan.
Can’t wait to try your recipe for them ❤️
Just to add to Nisha, everywhere I go where there is a Pakistani/Indian muslim community, I always find pakora for iftar. This vid so brings back lots of memories of being in all those places... I guess that's the power of food and its flavours. Thanks Marion!
Where I live, vegetable pakora is a staple here. You can add rice flower to it with bason. It will give a nice crunch to pakoras.
Yumm Marion! Such perfect timing. With the monsoon season just around the corner, some pakoras with masala chai is going to be the go-to for many of us
These are a Ramzan staple in Pakistan. One of the best vegan snacks that more of the world needs to appreciate!
Niice. I am going to take this as a Ramadan shout out. These are some of our staples when we break fast.
Can’t go wrong with anything fry!! Love your version, thank you !
The batter needed a tbsp of rice flour to make it crunchy n get that sound when u bite it . U could also add some yogurt to the chutney and mix it too make dip for kebabs....😊
Absolutely right, but she did begin by saying, "this is MY version....." Thus.......
Thanks for the tips.
@@antonydevadass4856 of course but this is just a suggestion for anyone that's making it and wanting more crunch ..
Yes, we do add little rice powder to give those pakoras perfect crunch, but we can add 2 tsp of warm oil in the batter. This too gives the same result 😊
Just add hot oil nothing else
Love love love..kudos Marion🖐..let me tell you, during lockdown after long hours of con calls in wfh I was not able cook proper lunch meals. So I'll take whatever veggies are available in the fridge, chop in a processor, make delicious mix-veg pakodas with dal tadka or tempered yogurt with hot steaming rice..ah heaven😄
Wow Marion I like the 2 new ingredients i have not tried, curd and sweet potato. I make these with a little different process. I slice Onions and potatoes keep them in a bowl add roasted cumin powder, red chilli flakes and Ajwain (carom seeds) they help in digestion of the chickpea flour.. A bit of ginger garlic paste. Now add 2 tbsp Rice Flour and about 4 -5 tbsp Chick pea flour and add salt to taste, let the batter sit, mix thoroughly. If required add a bit of water or curd (my new learning). Fry on medium. They taste awesome. TFS Marion.
Perfect for Ramadan! Thanks for help with the batter! Mine is always thin and doesn't get crunchy.
Oh my goodness you just solved my mystery of why I could never get these correct. Thank you so very much I love your channel and all of your products
The goodness keeps coming!
Marionnnn good timing for Ramadan! Still a couple of days to whip up some proper pakoras!
Try it with onions spring onions or leeks to the mixchure so good 👌 thank you Marion ur recipes are so easy to follow ❤
Carrots in pakora my grandma just rolled in her grave!
I on the other hand loved your recipe!
Your shows are very educative
I love what you cook and how you cook it!!! Loving you and your mom from Spain... 😊😊😉😘😘😘
Yum. GREAT recipe. Thank you very much for sharing 💯👌
Lovely
Finally some veggie friendly recipes ❤️
Wonderful
Yummy indian food
Genius!
Can’t wait to try this recipe.
These looks delicious!
These little beauties turned out superb...I messed up a bit by using a half cup of yogurt instead of 1/3 cup (my eyeballs arn't what they use to be) the batter perhaps was a little looser but it all came together great. I julienned yellow potato, sweet potato, onion, and zucchini it was a yummy combination and I fried in avocado oil. Only one thing I would do differently next time though is cut back on the salt by a 1/2 to 1 tsp in the batter as it was a bit too salty for my palette and sprinkle on some salt when they're done frying. Thanks Marion for an awesome recipe I'm sure I will over my dinner guests with this lovely savory appetizer.😋
Awww thanks for sharing your feedback with us Dough! We're glad you like this recipe 😊 -Team Marion's Kitchen
Awesome
Wow
My mom thinks coriander (cilantro) is a death herb, but she LOVES this green chutney. So try it, even if you think you won't like it. It's delish!
Thanks Marian, for another lovely video!
Delicious
Oh wow these look so good😊need to defo try making these,thanks Marion🤗
awesome recipe ❤❤
My family adds onions of course, thinly sliced potatoes but not julienne like yours, coriander leaves and green chilies into the batter. I'm taking note for the yogurt/oil/water, garlic and rice flour!!!
Ellerinize saglik!Guzel👍👍👍👍olmus
I love onion Bhaji 🥰 need to make a veggie version. I love them and have a recipe as well actually 💖It's a vegan one 😃 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
This looks really delicious and very easy to make. I can't help noticing your Asian knife and how handy it is in chopping up those vegetables. Will love to know which brand it is?
Interesting meal
Cool
can't wait to try this recipe💥💥💥
wow
Very nice 👍 recipe 😋
You are such a legend!
Worked out really well, thanks
I made with onion and courgettes
I find it pleasing to stay. The gift of the day. this is. both standard buttons activated!.
Yes for coeliac friendly recipes!!!!
Hola Marion thank you so much for your the most delicious Recipe and thank you for your beautiful video 🔵🔵🔵🌹🌹🍁🍁🌹🌹🍁🔴🔴🔴🔴🔴🔴🎈💕🥰💕♦️🟥💗♥️♥️🌺🌺🌺💌🟣💞💞🌻💓🌼😍😍😘⬜️❤️❤️🟨🟨🎋🎋🎋🎋🎋🟨🟨🟢🟢🟨🟨🟨❤️🟧❤️❤️😘😍😍😍😍🌼🌼🌼🌼💓💓🌻🌻🌻💞🌷🌷🌷🌷🪸🪸🟣💌💌🌺🌺🌺🌺🌺🌺🌺🌺🌺🟥🟥🟥♥️🟥♥️🟥💌♦️💕💕🥰🥰
Looks so healthy 😍
I’ve got some pinto bean flour I might try subbing for the besan. This would be a great way to finally use that up.
Delicious❤️
Try this on a rainy day, folks! You won't regret it haha
wowsuper amazing👍 👌🌹💖
There are different ways to make pakoras ,like the method u showed by adding all small chopped veggies to thick batter at once , another method is dip and add which is my favourite it is like tempura ,u did large and thin sized vegetables and cheese in batter and drop it one by one . Another tip for crispy pakoras is to add rice flour , u can also use all purpose flour too in pakoras , and also re frying pakoras too make them crispy which mostly hawker stands do
Nice tip thank you! Are they okay to freeze and fry up again ?
Nice one
Hey Marion thanks for this must have Street food of India. BTW there is also a very soft only besan pakora which is beaten with hand to make it fluffy. Thanks again
I have a recipe which I like, take the whole capcicum dip it in the besan batter (batter must be of cream constancy) fry it, cut thin slices of cabbage and onion. After frying cut the capcicum in half add cabbage and onion over it and some chatt masala and enjoy.
She just won't disappoint my expectations...
You are super woman thankyou for the recepie 😍🥰❤️❤️❤️❤️❤️❤️
Tamarind sauce is so good with them
I just love your channel. I am back to cooking Southeast Asian again, Do the sauces and curry pastes and soy sauces need to be refrigerated after opening? They are taking up a lot of real estate in my refrigerator.
So nice 💯
Good
Looks so yummy
As always you have me drooling at 1am 😂😂😂😂
❤ all your video's mam👍
I made it, my wife loved it❤️
Marion what little food processor are you using in this video? I have been looking for one for ages - this one blends so well! Can you please share what brand and model it is?
Great recipe- we love pakora and anything Indian in this Aussie household xx
Cuisinart Mini Prep Pro, priced at around AUD$120.00. It does look like a handy gadget, not only for this but countless other little jobs. If I were to use this, I'd add the the bulb shallot (quartered), garlic (whole) & green chilli (halved) and give it a buzz first, before the herbs, saving even more time.
try it bare hand for preparation that's the essence of indian food
One of my favourite snacks !! 😋😋😋😋
Look great, how much chickpea flower and water do you use please?
U can also make it solely with onion. Just only add onion to the batter. It tastes amazing.
Nation’s kitchen nice
Yummy
More vegetarian receipes please ♥️
Delish😊😊
SAMBAR. YOU SHOULD DEFINITELY MAKE SAMBAR NOW. ! ❤️
Nice dear👌
I would suggest that you add carom seeds (ajwain) whenever u are making pakoras. It gives a nice spicy aroma and is also good for digestion.
Waoooo 🤤
Expert.
nice
You are an AMAZING person ❤ 💕
Made these tonight, first time. We don't do a lot of deep-ish oil frying here (excepting empanada now and again). I used the shredder disc (first time) on the food processor. Everything was uniform, but I think perhaps too fine. They were delicious but more like potato pancake/latke in that they were flat and had to be flipped to cook on each side. I used 1 sweet potato, which yielded quite a lot, 1 small white potato, 1/2 carrot, 1 celery stalk, and bit of grated onion. Next time, I will hand cut the veggies, make less, and totally submerge when frying.
Oh I have missed Marion kitchen for a while now
Make pakora with chives.... It's the best
Yummo
Can I please suggest a video on Tom Yam Goong Kha Gai? Or Asian breakfast dishes?
Is there a reason you did not include onions?
I know 😮
Please do a video for Kimchi Jjigae!
Just a a bit of rice flour, to make it crunchy and a bit of roughly crushed coriander seeds and mix the batter in butter milk....Vola .
Accurate
🔥🔥🔥🔥