#onion pakoda

[joni-witchell]

I NEED some onion pakoda STAT!!!!!

[sravaniskitchen]

Check out this delicious and easy recipe for Crispy Onion Pakoda on Sravaniskitchen. Perfect for a quick snack or appetizer! Find the full recipe here: Crispy Onion Pakoda Recipe.

For more tasty recipes, visit Sravaniskitchen.

[bharatiyafoodie]

Deep fried onion pakodas...

[iorjia]

Onion and Spinach Pakode

[connecttofood]

Spinach Fritters Palak Pakode

[daizyrecipes]

cauliflower pakoda simple recipe

[vegangifrecipes]

Crispy Onion Fritters (Pyaaz Pakoda) | Gluten-Free, Vegan

[parveens-kitchen]

Crispy Cabbage Pakoda

Crispy Cabbage Pakoda Recipe with a Secret Ingredient. Indulge in the delightful crunch of Crispy Cabbage Pakoda, a quick and easy snack that combines the goodness of cabbage, green chili, onion, and a burst of flavor from ginger-garlic paste. The secret to achieving the perfect crispiness lies in the addition of a tablespoon of piping hot oil to the instant bonda mix batter. With no need for…

[desicomidas]

Onion Corn Pakodas

These onion corn pakodas are a simple and delicious take on the famous Indian snacks. These pakodas are made with a batter of onions, corn, and Indian spices. It’s a perfect dish to enjoy during monsoons or as an appetizer for gatherings. Instead of deep frying them I made these on appe pan that uses very less oil. I make them and use them for my healthy version of Kadhi to substitute deep fry…

[najia-cooks]

[ID: First image shows a breaded and fried 'chicken' cutlet on a ciabatta roll; second image is of two cutlets, one of them cut open to show a stringy cross-section. End ID]

Vegan fried chicken

This gluten-free, pakoda-inspired fried 'chicken' recipe uses thinly sliced onion and chickpea flour as its base, and can be flavored to suit any recipe. The batter is breaded and then fried twice to create a crispy cutlet that's perfect for sandwiches, chicken and waffles, chicken nanban, or any other recipe that calls for fried chicken.

Recipe under the cut!

Patreon | Tip jar

Serves 4.

Ingredients:

For the chicken:

2 medium yellow onions (310g total), very thinly sliced

1 Tbsp total dried oregano, parsley, rosemary, and/or thyme

2 tsp smoked paprika

2 tsp garlic powder

2 tsp onion powder

2 tsp yellow mustard powder

2 tsp ground cumin

1 tsp ground black pepper

1 tsp ground white pepper

1/2 tsp cayenne pepper, or to taste

1 vegetarian ‘chicken’ stock cube, crumbled

1/2 tsp salt

About 2 cups besan (chickpea flour), divided

To fry:

1/2 cup all-purpose flour

1/4 cup rice flour

4 tsp potato starch (optional)

Remaining spice mix

2 Tbsp egg replacer (I used Bob's Red Mill) + 1/4 cup water

1 tsp vegetarian 'chicken' stock concentrate (optional)

For a gluten-free version, replace the flour with more rice flour and a tablespoon of cornstarch.

Instructions:

For the chicken:

1. Mix salt and all spices and herbs in a small bowl. Halve onions lengthwise (through the root), lay each half cut-side-down, and slice as thinly as possible (or use a mandolin).

2. In a large bowl, mix onions, 1 cup besan, and most of the spice mixture. Let sit for about 1 hour to allow the onions to release moisture.

3. Stir to work in released moisture. Stir in additional besan (up to 1 1/2 cup) until dough-like in texture.

To fry:

1. Fill a deep fryer or medium-sized pot with several inches of a neutral oil and heat it to 340 °F (171 °C). A chopstick placed in the oil should slowly form small bubbles around its tip.

2. Mix flour, rice flour, potato starch, and remaining spice mix in a shallow bowl or large plate.

3. Mix egg replacer, water, and stock concentrate in a shallow bowl.

4. Form onion mixture into pieces of the desired size and shape. Coat in the dry mixture, then in the wet ('egg') mixture, and then in the dry mixture again.

This will be easier if you use one hand to coat the pieces in the dry mixture, and the other to coat them in the wet mixture.

5. First deep fry. Carefully lower one chicken piece into the oil and fry without disturbing for about 3 minutes, until flour coating is lightly golden brown. Flip over and continue to fry for another 3 minutes. Use chopsticks or a slotted spatula to remove the chicken breast onto a wire cooling rack or paper-towel-lined plate.

6. Use a slotted spoon to remove any bits of batter from the oil and re-check the temperature. Repeat with each chicken piece.

7. Second deep fry. Increase the heat slightly to raise the temperature of the oil to 355 °F (179 °C). Re-fry each piece for about a minute, flipping once halfway through. Set aside.

[foodmyheart]

Onion Pakoda [OC] Source: https://reddit.com/r/foodporn

http://foodmyheart.tumblr.com | https://campsite.bio/foodmyheart

[desiblr-tales]

sweets: gulab jamun, fruit custard

Mixed food: pav bhaji, dosa, garlic bread

Sabzi: aloo

Street food: bread pakodas, fafda

Cursed foods: mayonnaise in Vadapav (they sell that ew)

maggi: chilli+onion+capsicum basic vegetable Maggi

Added to the list ✔️

[haneecap]

Crunchy Onion Pakoda Recipe/ How to Make Quick Onion Pakoda Recipe

[wanderingdreamer009]

I had some onion pakodas and some good chai ☕

you! the person reading this! please tell me one good thing that happened to you today

[iorjia]

Cabbage Onion Pakoda

[theweecurryshop]

Delicious starters at Glasgow Curry House-The Wee Curry Shop

When it comes to beginning your culinary journey  at theweecurryshop, a well-known Glasgow curry house.Savor delicious Glasgow Indian food at theweecurryshop, which features traditional recipes with authentic spices.Here are some of our top starters that you absolutely have to try:

1. Chicken Pakora

2. Garlic Fish Pakora

3. 5 Spiced Chicken Tikka Pakoda

4. Masala Potato Fritters

5. Ginger Fish Cakes

6. Onion Bhajis

7. Poori (Chicken/Mushroom/Chana)

8. Spiced Haddock with Pickling Spices & Tomatoes

Each starter at theweecurryshop is carefully prepared with fresh ingredients and traditional recipes, ensuring a delicious start to your dining experience. Whether you're a fan of spicy, crispy, or aromatic meals, our starters cater to every palate, setting the tone for a great meal.

Address: 7 Buccleuch St, Glasgow G3 6SJ, United Kingdom

To contact us via the call: +44 141 3530777

Our map location: https://maps.app.goo.gl/Uiz9u4uxBc8GSZg16

For more details visit us at: https://theweecurryshop.co.uk/