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 !
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!
I have been making bajiya for years, and just followed what everyone else did. I love this recipe, its different from the usual. The family loved the extra large onions. Will be making it again going forward. From Port Elizabeth, South Africa
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
#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
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.
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.
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.
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!
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 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.:)
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 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 😊
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.
I like with home made courgette chutney or raita, and yes, tomato ketchup is acceptable, only if home made with no chemicals. Also thin slices of green bell peppers add a twist to the mix.
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 😊
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.
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 😁
Thank you so much Chetna, I really really enjoyed watching you creating these amazing and delicious Pakoras!!!!!!! I’m definitely going to try these out and also share the recipe too. Please stay safe and well too xxx Mags
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
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.
Here in Cape Town we can buy a box (of chilli mix - chick pea flour and all the spices) Then add water, spinach and make a stiff batter, spoonfuls are fried off. We used to call them dhaaltjies, now it's called chilli bites. Don't ask me why. I have in the past coated thinly sliced carrots, onions and other veggies in the batter. I am going to buy graam flour and do your delicious recipe Chetna. It makes so much more delicious sense. Do you have a recipe for potatoes warras? or is it wadas?
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
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 :)
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
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. 🎉
Can you believe that I have never heard of this dish? I will definitely be trying this. Thank you very much.
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.
Many thanks for the well explained onion pakora recipe!!
Yeah!
Been cooking for 30 years and didn't know you could heat pakodas in the oven! Super classy delivery by the way Chetna. Subscribing❤
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!
I have been making bajiya for years, and just followed what everyone else did. I love this recipe, its different from the usual. The family loved the extra large onions. Will be making it again going forward. From Port Elizabeth, South Africa
so glad you enjoyed it
I've only recently discovered Chetna. She is amaaaaaazing!!...🙏
Thanks so much and welcome to the channel
She really is isn’t she 😊
East or West chetna is the best 👌. I hv tried. So yummmmy
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
Looks so delicious. I will try this recipe and let you know. Watching you from New Jersey, USA. Thanks for sharing.
I made this today with chai.. it was amazing!!
#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
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.
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!
Must try these. The look delicious!! Thank you.👉🙏
👍🏼👍🏼
Thank you for this pakora explanation! I have been such a fan of yours since bakeoff!
Awesome! Thank you!
Such a helpful video! I can't wait to make it! I love you channel and your books!
Oh yeah lovely pakora. I can already smell it over the video. Thanks for sharing your recipe
Thank you for this recipe! Can't wait to try!
Hope you like it!
Your grater is from IKEA. I’ve had the same one for years! Love your recipes ✌️
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.
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 😂😂
I love your videos & your talking about your precious mother. I also love onion pakoras.
Thank you so much
Like the way you explain, very clear 👌👌
Looking Yummy. I learn a new thing of mashing the flour to the ingredients. Thank You so much
My pleasure 😊
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
They are amazing ❤so light, sweet and very moreish thank you 💝🏴
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 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!
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
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
I love love this recipe thank you 🙏🏼
My pleasure 😊
Wonderful and easy recipe. Thank you so much!
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 😊
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
I'll be absolutely delighted to check out your other masterclasses! Thanks so much for sharing the expertise and food love!
Thanks James
P
Thank you. Amazing masterclass! Can't wait to try them...
Enjoy Gina
Yes dear, 🤗 this video is definitely useful and I need the recipe from so long.thank you ❤️ so much.
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.
Wonderful!
Adding chat masala is something new for me but I tried it and it wasn’t bad tasted pretty good.
try it
Superb. Very simple and quick to cook recipe. Thx for sharing. Ramesh Gandhi Lonavala.
thanks Ramesh
I like with home made courgette chutney or raita, and yes, tomato ketchup is acceptable, only if home made with no chemicals. Also thin slices of green bell peppers add a twist to the mix.
yum
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
Onion Pakora yum my favorite, thanks.
So damn good
Thank you Chetana Ji for that tip of using garlic and ginger.
My pleasure 😊
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.
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
Oh mouth mothering. I must try your recipe. Thanks
Made many pakoras . But this is the best it’s a must 😊
Thanks 🙏👍 for sharing tips for proper pakodas great 👍
Superb teaching thank you
you are welcome
It looks way too good…love the crispy crunchiness to the pakora…now I’m drooling. Will definitely make it this weekend ❤
enjoy
Absolutely fantastic 🙏🏾🙏🏾🙏🏾❤️❤️❤️
Thank you 🙌
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 😊
Brilliant and simple... Chapeau 🙏🇮🇳
thanka rahul
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
These are so delicious! Thank you for passing this on to everyone 💕💕
Ohmy.. amazing.. never done them before so tried a very small batch.. eaten already😻
yeah
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
I look forward to making some very soon. I'm making spicy butter chicken today for our 44th anniversary. Thanks for sharing.
Nicely explained thanks
You are welcome
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
Thank you so much for sharing this recipe… very well explained
My pleasure 😊
Thanks for the visual and aural detail, Chetna. Always so helpful for fine tuning while I cook… love your channel.
Thank you so much 🙂
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 😁
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
Interesting lady.
welcome to the channel
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.❤
Vry ncy. I like ur recipe
Thankx for ur video 👍🙂♥️
I'm from Islamabad Pakistan. Yummy. Eye catching. Will try. Thanks
Thank you so much Chetna, I really really enjoyed watching you creating these amazing and delicious Pakoras!!!!!!! I’m definitely going to try these out and also share the recipe too. Please stay safe and well too xxx Mags
Thanks Mags
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
Excellent video, Chetna! Thank you so much.
You're most welcome!
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.
Thank you so much. My absolute favourite food.
Very nice! Half a teaspoon of ajwain seeds do wonders in a pakora mix and also make it easier to digest
fab
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 👌
Goodness O can almost feel the calm emanating from you Chetna, I just happened across you. Love the hair too, thank you for the recipe. Stay well.
😊 thank you and welcome to the channel
Great video. Thanks.
Here in Cape Town we can buy a box (of chilli mix - chick pea flour and all the spices) Then add water, spinach and make a stiff batter, spoonfuls are fried off. We used to call them dhaaltjies, now it's called chilli bites. Don't ask me why. I have in the past coated thinly sliced carrots, onions and other veggies in the batter. I am going to buy graam flour and do your delicious recipe Chetna. It makes so much more delicious sense. Do you have a recipe for potatoes warras? or is it wadas?
That sounds great, hope you will enjoy this version too. Yes have a potato vada recipe on the channel
Nice recipe 👍🏻👍🏻👍🏻
Ur kitchen so luxuries mam.
Thanks a lot
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
First time I watched u n I fell in love with Ur onion pakoras n U love from Malaysia
Thank you
Fantastic video as always. You're the real deal. Been following you since the British Bake Off. Thank you for your knowledge.
They way you doing mh mh mh your in India right now love you chetna
Thanks
Thanks Chetna for your recipe,my mouth is watering right now.God bless you .
Lovely Easy Recipe. Thnx Dearest Chetna. Luv 4rm Karachi, Pakistan 🇵🇰 ♥ ❤ 😍 💙 😄 🇵🇰
Thanks so much
Lovely, just made the first batch adding (can't leave a recipe untouched!) some carrot juliennes. I shall be making more.....
Those are the best classic onion bagiars ever.Thank you and God bless
Thank you so much for this recipe. They look amazing! By far one of my favorite foods!
Hope you will enjoy them,
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
Looks and sounds so crunchy.Must try.Thank you very much.