PAKORA MASTERCLASS | How to make the perfect pakora | Only pakora video you need | Food with Chetna
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- Опубліковано 20 вер 2024
- 🔗 You can find the written recipe here; chetnamakan.co...
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
Her third book 'Chetna's Healthy Indian' came out in Jan 2019.
Her fourth book 'Chetna's Healthy Indian Vegetarian' came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
CHUTNEYS TO GO WITH THESE PAKORA _
Coriander chutney -
ua-cam.com/video/FCxteC9G3xU/v-deo.html
Tamarind chutney -
ua-cam.com/video/8WkM3dSJG2c/v-deo.html
*Today, I learned* that pakoras are more than just onion+gram flour+spices+water. Thanks for yet another educational video!
You bet!
Pakora+black tea+rain amazing combination, really miss monsoon
Yes perfect match
Black tea? Hmm interesting!
Are we talking black tea with milk and sugar? Or have I sinned by even suggesting this? 😆
Tip 1 - add some rice flour while mixing the batter. this gives added crunch or instead of rice flour a mix of plain flour and corn starch can be used.
Tip 2 - For the onion pakora add the spices to the sliced onions and cover it, once water from the onions is released then add the gram flour + rice flour. only add enough flour till the onion water gets absorbed and If need at a tsp more water. This gives better taste.
Tip 3 - longer the cilli less spicy it is, so you can add a boiled potato and spice mix (leftover mash) and fill in the slit chilli and then batter it and fry. you can also stuff these chillies with some mature cheddar and make pakoras out of it.
Tip 4 - You may add little hot oil 2 tsp or so while mixing the batter and before adding water. this also makes the bhajiya / Fritters crips and soak less oil while frying. (especially the potato ones soak too much oil at times)
Tip 5 - (sorry could not resist the recipes are too tempting ) you may avoid adding chat masala to the batter if its not fresh then it can give a bitter note. instead sprinkle some over the bhajiyas before serving
That’s lot of effort in a comment. Fair play. 😂😂
Swanand that was really helpful of you.. I learnt more from your comment than this video. Hight time start your own channel. Count me as the 1st subscriber... Way to go... Godspeed..
What a fantastic masterclass! Thank you so much for putting together such a great tutorial! Having only made pakoras once with medium success, I now want to try making them again-- thank you! :)
I have watched quite a lot of your videos and love your presenting style. This video has been brilliant, very informative. Thank you.
You're very welcome!
I enjoyed watching your channel. All the pakodas looked so delicious.
Must watch to the end! I almost stopped watching after seeing how to make the basic batter and potato and eggplant because I thought the rest would just show the same just different veggies. Nope. Different technique for both of my favorite pakoras (onion, spinach). No more cold pakora carry out for me. I may even try cauliflower pakora. Thank-you Thank-you thank-you!
I loooove pakora but I have never made them myself. Today I bought chicken because I wanted to make your amazing garam masalla and I thought to myself:"How great would it be to have some pakoras as well"? And I am so glad that I watched this video because I wanted to make onion and Spinach Pakora. Those are my favorites, because they are so lovely and crispy. Now I know the trick how to get them just right. Thank you Chetna ❤️. This will be a feast tomorrow (chicken still needs to marinade ☹️😅, I can't wait)
This is great! Love all the varieties of pakoras. I have never tried cauliflower ones. You have inspired me to make a batch of cauliflower, potatoes, and onion on the next rainy day 😁
Absolutely love pakoras❤️.
Tip: fry in mustard oil for better taste.
Its all about style
Thanks for teaching that we need not wash cauliflower while making pakoras.
Great special pakoras. No one canake such lovely pakoras angreji pakoras.
Great video. This is so helpful. Thanks.
Glad it was helpful!
My mouth is watering. My friends mom was visiting from India and made me a huge tray of pakora. Oh my yummy... She promised to teach me how to make them next time she visited. I can't wait to cook with her. I'm sure this masterclass will come in handy.
That's great
Shirley in Canada 🇨🇦
I’ve always wanted to know how to make pakoras… Thank you very much much for the lesson.
You are welcome
Your family is so lucky! Your pakora feast looks divine!
It was!
Dear Chetna. Your joy is infectious. You leave a bright path where you walk. Bless you. Thankyou. Liz.
Any chance of swinging an invitation to the next pakora party?
I have seen a few veggies together covered in batter for pakoras, not separated like you do it. Thanks for teaching us this way of making pakoras
My pleasure 😊
A masterclass indeed. Wow I have been making cake like onion pakoras, now I know what to do. Thank you Chetna x
My pleasure 😊
hi I love the video.Roughly what is the temperature of the oil?
Great video.
Thanks for the recipes and the effort U put in to show us.😊
Thanks a lot 😊
You make it so simple,now I am inspired,it’s all gluten free too,🙏
Those onions must have been strong, they were making my eyes water. Pakoras must be the most famous and desirable Asian snack as well as samosas. Yours do indeed look amazing, looking forward to trying them, I'm going to be very busy once the family find out.
hahaha
Oh my Chetna, you make it seem so easy. I bet the entire house smells gooooood. I love your videos!
My mom would use the final leftover batter and make kurmure out of it. We kids would love to pick on it. #delhidays
What do you do with last bit of leftover batter?
Looks great! I think you have made these very accessible. Thank you.
you are welcome Jean
I usually fry the small chillies in the left over as those last for a few days in the fridge and are great with a curry and rice
Food with Chetna great idea! Thanks🤗
i just watched two of your videos and now can't wait until the morning so I can start cooking!
breakfast pakora!
At 'Dip & fry, dip & fry' I thought Chetna was going to burst out into a musical number 😉
Having only deep fried chicken wing both plain method and Korean method I really need to expand & pakoras seem an excellent idea.
😋
Thanks, Chetna, you make it look so easy. You have inspired me to try so many new dishes and they do work, all of them!
Hi Gina.
How are you today?🌹🌿
Quick question
When adding salt to the aubergines to get the water out. Why did you add the turmeric with the salt as you have to pat it off a lot of turmeric. Can you wipe off and add the turmeric later to marinade the spices into it? Or does it have to have the water to penetrate into the aubergines?
Turmeric is optional
brilliant video. My favourite vegetables, are, Onions you cannot have too many onions. Cauliflower, It has so much taste. Chillies are amazing. I will be making Pakoras very soon. Thankyou.
You are welcome
Love pakoras 👌👌👍👍
Me too
Thank you for showing us how to make the best pakoras.
you are welcome
Hi Chetna
I always add 2 tbsp of rice flour to the beasan.
The pakaoras are slways very crisp
Mmmm....mouth-watering, wonderful cooking video...thank you for this great recipe.
Most welcome 😊
Yummmmmmmm!!!! Thanku dear for all the lovely vids keep them coming I'm still waiting for a recipe on chevda
Chevda is on the list but not everyone would have the chevda maker at home which makes it tricky
@@FoodwithChetna wow I've already learnt something ....chevda maker I didn't know that existed but pls consider thanku dear
Thanks for this lesson! I was always a bit weary when it came to making onion pakoras, can you also show us paneer pakoras? Although I’m assuming it’s pretty much this same technique.
Will upload soon
Food with Chetna great, thank you
Wow v tempting n supper variety of Pakora recipe n classic results, mostly is A2Z Explained spoken to n understanding recipe. I'm pleased n happy watching ur post from TANGA Tanzania.
thanks
Chetna I m proud of u cooking very good god bless u dear ✌️🙏😍👍
Can I make the pakoras before my guests come and then keep them warm in the oven? Or will they become soggy? You make everything look so good x
They do go soggy but I have made it before hand and then reheated in a hot oven.
Hey Chetna, thanks for the great masterclass! If I can’t go to India, why not ask India to come ... thanks :) I was wondering if there’s a way to serve the various pakoras hot at the same time. Put them in the frying pan once they have all cooked separately? Put them in the very hot oven, briefly? Or just eat them lukewarm? How do you go about it? Greetings from Austria!
Chetna asks
"What else to you call Pakoras?"
Brian screams
Delicious!!!
Oh yes!
Hi miss preety your pakora looks delicious
Thanks
Great food, great cooker. Thank you!!
Thanks for watching
I love learning from you Chetna, you are a joyful cook!
This looks incredible! I would have never thought to fry spinach like that. 😮
Thank you!
💜💚
It's so good!
looks soooo good! But when I would make the effort in my small kitchen, I guess I would only do onions, LOTS of onions :D :D
they are the best
yummy n VERY nicely explain will give a trial .Thanks for sharing 😁
thank you for this video chetna, it is really well made and informative!!!
My pleasure 😊
Try adding kasuri methi, chopped tomatoes and fresh coriander to the onion pakoras.. and pinch of baking powder....make amazing pakoras
I cant wait to try this again! I was so disappointed with my first try. But after watching you I see where my mistakes were made. Onion are my favorite as well and now I know how to make them perfectly. Yum!!!!
Hi Dawn
Brilliant thank you once again! Chetna. Could you tell me please, is there a difference between a pakora and a bhaji?
no difference
It looks wonderful, i Will try that🥰❤️
Hope you enjoy
This masterclass was so informative! Thanks Chetna.
Hi Fiona
Love your recipes but i wish you would list the ingredients on your recipes
I love pakoras and Cauliflower pakoras are my personal favourite.
Brilliant as usual chetna. Love from scotland x ps can you get these obscure spices on line ?
Yes carom seeds
How do you do mushrooms. Would love to know how you fry mushrooms
AMAZING AND SO EASY
wow its yummi thanks for sharing
Hey... This is lovely... Please do one south indian recipe for us...
Wow brilliant stuff
I appreciate your lovely videos. Where did you get the frying vessel?
India
They look so good, just ordered some gram flour so I can try some of these, thanks Chetna!
Hope you enjoy!
I want to come to your next pakora party!
A cup of homemade chai and pakora...my MILs favorite that she taught me!
YUMMMMMMM
Thank you so much for these tips!
❤❤❤❤❤
Used to have Chilli Pakora in Foleshill Coventry. It was Russian roulette. 10 for £1
Eat 5 ok eat 7 ok 👌🏻 8th one blew your head off.
Now I can make my own 💖👍🏻💪🏻💪🏻💪🏻
Yum. Thank you. 🙏
Love these I’m making tomorrow tfs xx
Hope you enjoy
They look so easy to make, i`l give them a try. I think they would be nice dipped into a mild curry sauce. Thanks for the vid.
Hi Neil
Bit of dried methi leaves and turmeric and green chilli paste for potatoes fritters is good
May I ask where do.i click.to get the recipes
It looks so so yummy !
What chillies do you use for frying
whatever you like
we use to get potato scallops (pakora) from the chippy when I was young
Yum
I grew up eating onion and shredded cabbage bhajias.
Very Very Nice Video..❤️❤️
Thanks
I steam the cauliflowers then prepare the pakoras
Do you have the recipe for Chaat Masala in your book?
👑
For the batter, add no spices besides salt, lil bit of red chilli powder, bit of cumin seeds and some coriander seeds (optional: bit of chopped of coriander leaves). It's gonna have more taste if you add fewer spices.
Good morning Chetna, are these served cold? Or do you have to keep them warm in the oven until ready to serve? They do look appetising 😋
They don't taste good when they are cold, so always serve them hot.
Warm is best!
Can they be reheated?
They can but just to warn you they dont taste the same reheated
Indian chips and crisps !!
Thank you! ❤😃
You're welcome 😊
Chetna do we have to fry in oil for pakoras and bhajias??
Hi Sandra
👍👍👍👍🙏🏼
Thanks for the recipe. But I wouldn't serve them with mayo at any cost. Only Indian dips.
Its a personal choice, isnt it. I would eat them with absolutely anything
Nice recipes - I love Pakoras, especially with Chai or a Chilled Beer !
Thank you for this. Can I ask whenever I make them I never use enough chilli. They taste bland when they are cooked and I always wish I had used more chilli but always worried they will be too hot. How do you know how much chilli to add thank you
Hi Karin
Its बचका in Bihar
😋😋😋😋😋😋😋😋😋😋
Why do you not wash your veg ?
how do you know?
@@FoodwithChetna
Because you picked up the cauliflower and put it straight into the bed an mixture.
So no need to be rude Madam
We call them bhajjas or fritters.
English is Fritters
Hi Lynda
for Perfect masterclass pakoras donot wash vegetables before making pakoras
I am so glad it is not another video title with "Best Ever ..." in it. Haha.
That aside, I am not a big fan of gram flour. My experience is to use very little of it. Self-raising flour, ajwain & a little turmeric powder will do just fine. It's just the salt that I always get wrong (not a biggy because my soy-sauce based dipping sauce is salty). I am sure there is a maths to it. Like 500g of bread flour requires 1.5 tsp of salt.
There is no science to salt amounts, it totally depends on your taste buds and what you prefer.
@@FoodwithChetna Did you study food science, home economics or trained as a chef?
@@Natasha26 One life lesson for you Natasha - you don't have to do any of the above to cook good food!
@@FoodwithChetna Without salt, your bread will be tasteless. This is from the blue-eyed man who judged you on Bake Off. Now from Gordon Ramsay, "Always season [salt] your food otherwise it will taste bland. Always season as you go along rather than at the end."
Common-sense dictates that too much salt would ruin any dish and too little would make it too bland. So there must be balance and the person who gets it right is the person whose food will be most appreciated. This is what I was getting at but in many more words because you cannot think like i do.
Humility would require me not to be so thick that lessons can't be learnt from more experienced people. You could maybe take a leaf from that book?
Nice but no , because too much fat oil
Can they be reheated?
yes
Thank you. I’m sure there’ll be none left to reheat. Also love your green chutney. I’m converted to coriander.