HOW TO MAKE ONION MASALA PAKODA /ONION FRITTERS 2021/Masthani’s kitchen

ONION MASALA PAKODA /ONION FRITTERS (step-by step photos) 2021/Masthani’s kitchen:

Hello friends!

Namsthe

                                     Onion pakoda is an everyone favorite evening Indian snack recipe. There are many pakoda style recipe like chicken pakoda ,plan pakoda , bread pokada , prawns pakoda , vegetable pakoda , corn pakoda . Here I am ready to share you crispy onion pakoda with detailed step-by step photos easy to make it . Firstly pakoda prepared in 15 century A.D.

ONION MASALA PAKODA

                                 Mainly ingredients of Crispy onion fritters are onions, basin, green chills and some spices. Andhra style onion pakoda is Crispy outside and softness in inside. In India we can easily available in evening snacks in street food, vendors, restaurants, and also in every home easily make it. pakoda also side dish for functions , marriages and festivals.

                           Yesterday I prepared in my home as an evening snack and also movie time. Just imagine guys rainy or winter days chill with family or friends eating with crispy hot pakoda and best partner of pakoda is a hot chai ( tea) .wow that taste will never skip to satisfying the inner soul.

                  Serving with tea, chutneys , tomato sauce, chill sauces.

pakoda 

TABLE OF CONTENT:

• BENEFITS OF ONION PAKODA
• FAQ
• DIFFERENT LANGUAGES ABOUT ONION PAKODA
• DERVIED STEPS
• PROCEDURE
• BEST FOR MORE RESULTS

BENEFITS OF ONION PAKODA:

pakoda have a rich in anti –oxidants which mixing of onions.

It can helps to prevents the rich of heart diseases like heart attacks, blood clot problems.

Pakoda helps to digestive system and also boost the immunity system.

In pakoda mixing of rice flour which have nutrients, calcium, zinc.

It also called as gluten free food.

Pakoda helps to fight with cancer properties tumors .

FREQUENTLY ASKED QUESTIONS:

1) Is pakoda can use different flours?

         Pakoda can easily make with different flours like basin, rice flour, maida, corn flour , wheat flour.

2)  How can make  pakoda without frying/oil?

             We can easily make onion pakoda with streaming process but we miss the crispy of pakoda it will get smooth in and out of pakoda.

3) Why pakoda is not crispy?

              Adding of too much water or wheat flour on it and also maintain medium –flame only.

DIFFERENT LANGUAGES SPELL ABOUT ONION PAKODA:

Ullipaya pakada-telugu

Vankaya oakkota-tamil

Piazza pakauda-punjabi

Pyaja pakoda-nepali

Bakuda albasal-arabic

Pemyaja pakoda-bengali

Pyaaj pakoda-hindi

Savaaj pakkeada-malayalam

Kanda pakoda-marathi

Pyaja pakoda-nepali

LET LOOK AT IT’S DERVIED INGRENDITS:

Basin

Rice flour

Onions

Green chills

Salt

Turmeric

Red chill powder

Ginger &Garlic paste

Curry leaves

Coriander powder

Cumin powder

cooking oil

DERVIED STEPS:

Step 1: Take an onions and red chill clean them with a running and chop them in a fine slice.

Onions and red chill

Step 2: Sprinkle evenly masala mix

 ¼  turmeric

½ red chill

¼ salt

½ coriander powder

½ cumin powder

Masala mix

Step 3: Pour 1 ½  gram flour , ½ rice flour, Curry leaves on it.

Flour

Step 4: Naturally onions have a water contents without adding any water mix the flour to get a dough.

Dough

Step 5: Heat the oil and dropping the small piece check the oil whether oil cook or not.

Heat the oil

Step 6: Take a small portions spread evenly in oil with the help of hand. Maintain medium –low flame only.

Small portions

Step 7: Serve them in a plate and enjoy the each hot piece of onion pakoda with a great partner of chai .

Onion pakoda 

MORE LINKS :

Cabbage pakoda

        Bread-Manchurian

veg Manchurian, 

Korean egg rolls

Required time:

Prep time	10 min
Cooked time	15 Min
Total time	25 min
cuisine	Indian
Makes	4 servings
type	easy

 

PROCEDURE:

Preparation process:

                             Take an onions and red chill clean them with a running and chop them in a fine slice. Sprinkle evenly masala mix ¼  turmeric , ½ red chill ,¼ salt, ½ coriander powder, ½ cumin powder . Pour 1 ½  gram flour , ½ rice flour, Curry leaves on it. Naturally onions have a water contents without adding any water mix the flour to get a dough.

Cooking:

                          Heat the oil and dropping the small piece check the oil whether oil cook or not. Take a small portions spread evenly in oil with the help of oil. maintain medium –low flame only.

        Serve them in a plate and enjoy the each hot piece of onion pakoda with a great partner of chai .

BEST FOR MORE RESULTS:

Don’t use water when mixing dough onions have a naturally water content to get a crispy pakoda.

Maintain the medium –low flame to get pakoda crispy.

We can also add cashew nuts to get more tasty.

We can add olive oil for frying pakoda to get more healthy.

When dough is too loose add flour on it, if dough is hard then only sprinkle a little water drops to get dough.

Nutrition facts (estimation only):

(4 servings per container ,Serving size (1g) ,Calories -180, total fat-9g, saturated fat-0g, transfat-0g, sodium -0 mg, total carbohydrates-0g, fiber-2g, sugar-3g, proteins -6g)

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