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
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!
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!😃😃
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 ❤️❤️ 🇵🇰🇵🇰
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
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.
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😄
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?
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.😋
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.
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 🌻
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!
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.
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!!!
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
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
Hola Marion thank you so much for your the most delicious Recipe and thank you for your beautiful video 🔵🔵🔵🌹🌹🍁🍁🌹🌹🍁🔴🔴🔴🔴🔴🔴🎈💕🥰💕♦️🟥💗♥️♥️🌺🌺🌺💌🟣💞💞🌻💓🌼😍😍😘⬜️❤️❤️🟨🟨🎋🎋🎋🎋🎋🟨🟨🟢🟢🟨🟨🟨❤️🟧❤️❤️😘😍😍😍😍🌼🌼🌼🌼💓💓🌻🌻🌻💞🌷🌷🌷🌷🪸🪸🟣💌💌🌺🌺🌺🌺🌺🌺🌺🌺🌺🟥🟥🟥♥️🟥♥️🟥💌♦️💕💕🥰🥰
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.
Yes. Curry powder will have all the ingredients. You can use a mixture of all purpose flour and corn flour/ starch instead of chickpea flour/ besan flour. Also add a table spoon of semolina or rice flour to make it crispy. Add any spice of your choice... The flavor changes but trust me will still be delicious.
Good eveningg dearr I.like ur receives But cannu pls suggest perfect sauces.name which we can buy from chino shop For making chowmein n manchurian. As there r variety of sauces so get confused for perfection .plssssssReplyy
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.
Ppl can also make without this curd water it's optional,can use just water,N directly can cut the veggies n can pour water along with few spices n little gram flour powder n should mixed well n it's ready to fry,no need to make much longer curd batter separate,but it's different recipe this one.
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 !
pakoras are unbeatable. we make potato, onion and spinach. sprinkle chaat masala on it when cooked. serve with a cup of tea. superb.
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! ❤️
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 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 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
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.
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!
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!😃😃
I adore Coriander. I didn't even know not liking it was a thing until recently.
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 ❤️❤️ 🇵🇰🇵🇰
These are a Ramzan staple in Pakistan. One of the best vegan snacks that more of the world needs to appreciate!
Perfect for Ramadan! Thanks for help with the batter! Mine is always thin and doesn't get crunchy.
woooow.....she stepped into Indian snacks arena and did it great.....kudos
Niice. I am going to take this as a Ramadan shout out. These are some of our staples when we break fast.
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
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
Can’t go wrong with anything fry!! Love your version, thank you !
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.
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
Try it with onions spring onions or leeks to the mixchure so good 👌 thank you Marion ur recipes are so easy to follow ❤
Your shows are very educative
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😄
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?
Marionnnn good timing for Ramadan! Still a couple of days to whip up some proper pakoras!
I love what you cook and how you cook it!!! Loving you and your mom from Spain... 😊😊😉😘😘😘
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
Look great, how much chickpea flower and water do you use please?
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.
Finally some veggie friendly recipes ❤️
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 🌻
Yum. GREAT recipe. Thank you very much for sharing 💯👌
The goodness keeps coming!
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!
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.
awesome recipe ❤❤
Genius!
Can’t wait to try this 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!!!
Oh wow these look so good😊need to defo try making these,thanks Marion🤗
These looks delicious!
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
Wow
Yummy indian food
Worked out really well, thanks
I made with onion and courgettes
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.
U can also make it solely with onion. Just only add onion to the batter. It tastes amazing.
try it bare hand for preparation that's the essence of indian food
Very nice 👍 recipe 😋
wow
Carrots in pakora my grandma just rolled in her grave!
I on the other hand loved your recipe!
Lovely
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 ?
can't wait to try this recipe💥💥💥
Wonderful
Cool
She just won't disappoint my expectations...
Ellerinize saglik!Guzel👍👍👍👍olmus
Looks so healthy 😍
Tamarind sauce is so good with them
Hola Marion thank you so much for your the most delicious Recipe and thank you for your beautiful video 🔵🔵🔵🌹🌹🍁🍁🌹🌹🍁🔴🔴🔴🔴🔴🔴🎈💕🥰💕♦️🟥💗♥️♥️🌺🌺🌺💌🟣💞💞🌻💓🌼😍😍😘⬜️❤️❤️🟨🟨🎋🎋🎋🎋🎋🟨🟨🟢🟢🟨🟨🟨❤️🟧❤️❤️😘😍😍😍😍🌼🌼🌼🌼💓💓🌻🌻🌻💞🌷🌷🌷🌷🪸🪸🟣💌💌🌺🌺🌺🌺🌺🌺🌺🌺🌺🟥🟥🟥♥️🟥♥️🟥💌♦️💕💕🥰🥰
I find it pleasing to stay. The gift of the day. this is. both standard buttons activated!.
wowsuper amazing👍 👌🌹💖
I made it, my wife loved it❤️
Interesting meal
Awesome
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 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.
Delicious
More vegetarian receipes please ♥️
You are super woman thankyou for the recepie 😍🥰❤️❤️❤️❤️❤️❤️
One of my favourite snacks !! 😋😋😋😋
Can I please suggest a video on Tom Yam Goong Kha Gai? Or Asian breakfast dishes?
As always you have me drooling at 1am 😂😂😂😂
Delicious❤️
Marion would it be possible to substitute all those individual spices with curry powder?
Yes. Curry powder will have all the ingredients.
You can use a mixture of all purpose flour and corn flour/ starch instead of chickpea flour/ besan flour. Also add a table spoon of semolina or rice flour to make it crispy. Add any spice of your choice... The flavor changes but trust me will still be delicious.
@@SusanGeorgegigima thank you so much!!!
Yes for coeliac friendly recipes!!!!
You are such a legend!
❤ all your video's mam👍
Good
Try this on a rainy day, folks! You won't regret it haha
Looks so yummy
Nation’s kitchen nice
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 .
So nice 💯
SAMBAR. YOU SHOULD DEFINITELY MAKE SAMBAR NOW. ! ❤️
Nice one
Oh I have missed Marion kitchen for a while now
Good eveningg dearr
I.like ur receives
But cannu pls suggest perfect sauces.name which we can buy from chino shop For making chowmein n manchurian. As there r variety of sauces so get confused for perfection .plssssssReplyy
I don't think she know about manchurian because it is indian , popular only in india
Delish😊😊
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.
Is there a reason you did not include onions?
I know 😮
nice
Accurate
Coriander seed powder and fresh coriander will enhance the flavor
Ppl can also make without this curd water it's optional,can use just water,N directly can cut the veggies n can pour water along with few spices n little gram flour powder n should mixed well n it's ready to fry,no need to make much longer curd batter separate,but it's different recipe this one.
Make pakora with chives.... It's the best
👍
Please do a video for Kimchi Jjigae!
Expert.