Скачать или смотреть Onion & Potato Pakora Recipe | Crispy Onion & Potato Pakora |Cruncy Pakora Recipe

Welcome to my channel! In today's video, I'm sharing a mouth-watering recipe for Onion & Potato Pakoras – crispy, golden fritters that are perfect for any occasion! This easy and quick snack combines the best of both worlds: thinly sliced onions and potatoes, coated in a spiced gram flour batter, and deep-fried to perfection.


Ingredients:
For the Vegetables:

2 medium-sized potatoes, thinly sliced
2 large onions, thinly sliced
2 green chilies, finely chopped (optional)
1/4 cup coriander leaves, chopped
1/4 tsp turmeric powder
1/2 tsp red chili powder (adjust to taste)
1 tsp cumin seeds
1 tsp carom seeds (ajwain)
1/2 tsp garam masala
1/2 tsp chaat masala (optional)
1/2 tsp ginger-garlic paste (optional)
For the Batter:

1 cup gram flour (besan)
1/4 cup rice flour (optional, for extra crispiness)
1/4 tsp baking soda (optional, for extra fluffiness)
Salt to taste
Water, as needed
For Frying:

Oil for deep frying
Instructions:
Step 1: Prepare the Vegetables
For the potatoes, peel and thinly slice them into round or semi-circular shapes (depending on the size of your potato). Place them in water to avoid browning. Pat dry before using.
For the onions, peel and slice them thinly, then gently separate the rings for an even coating of batter.
Mix the onions and potatoes in a large bowl. Add the green chilies (optional), coriander leaves, turmeric powder, red chili powder, cumin seeds, ajwain, and ginger-garlic paste (optional). Toss the mixture well so that the spices coat the vegetables evenly.
Step 2: Prepare the Batter
In a separate large mixing bowl, combine gram flour (besan) and rice flour (if using). Add salt, baking soda (optional), and enough water to create a thick, smooth batter.
The batter should be thick enough to coat the vegetables but not too runny. It should resemble pancake batter consistency. If the batter is too thick, add a little more water. If too thin, add a bit more gram flour.
Step 3: Combine Vegetables with Batter
Add the spiced onions and potatoes into the batter. Mix everything well, ensuring all the vegetables are well coated in the batter.
Step 4: Heat the Oil
Heat oil in a deep frying pan or wok over medium-high heat. The oil needs to be hot but not smoking. Test it by dropping a small spoonful of batter into the oil; if it sizzles and rises to the top, the oil is ready.
Step 5: Fry the Pakoras
Take small portions of the batter-coated onion and potato mixture using your fingers or a spoon and carefully drop them into the hot oil. Fry a few pakoras at a time, making sure not to overcrowd the pan.
Fry them until golden brown and crispy, flipping occasionally to ensure they cook evenly. This should take about 4-5 minutes per batch.
Once done, remove the pakoras with a slotted spoon and place them on a plate lined with paper towels to drain the excess oil.
Step 6: Serve
Sprinkle the pakoras with a little chaat masala (optional) for an extra tangy flavor.
Serve hot with green chutney (mint-coriander chutney), tamarind chutney, or ketchup.
Tips:
Rice flour is optional but gives extra crispiness to the pakoras.
For a healthier version, you can shallow fry the pakoras in less oil or use an air fryer.
You can also experiment with the vegetables by adding spinach, cauliflower florets, or eggplant slices.
Serving Suggestion:
Enjoy these crispy Onion & Potato Pakoras with a hot cup of tea or coffee, especially on rainy days or as an evening snack.