CRISPIEST ONION PAKORA(BETTER THAN RESTAURANT) ｜ Onion Bhaji (VEGAN) ｜ Pakora recipe

Crispiest Onion Pakora Recipe With Tips And Tricks (Vegan Recipe) - How To Make Restaurant Style Onion Bhaji At Home - Pakora Recipe Pakora is a very popular street food of India. There are countless varieties of pakoras made with different type of vegetables out of which onion pakoda is one of them. Onion bhajis are also very commonly made at all homes served as a tea time snack or appetizer or even as a side along with rice and dal. I very frequently have them as a side with rice and dal. They are irresistibly delicious so make a large batch if you will be serving a crowd as they disappear in seconds. Serve them with any dip according to your choice but I like them as is. You can keep them warm in a 180 degree F oven while frying the rest ( if you are doing a large batch) or fry them partially and plunge them again later in hot oil for a few seconds to make them crispy just before serving as they taste the best when served hot. 🔔Please click on the link below and subscribe to Curries With Bumbi so that I can bring more new recipes for you-- / @currieswithbumbi Ingredients for making onion bhaji - Makes 8 to 10 small pakoras * 1 large red or yellow onion sliced moderately thin * 1/2 of a medium green bell pepper (capsicum), totally optional * 3 to 4 green onions (spring onion) or 1/2 a cup of chopped coriander leaves(cilantro) or any herbs according to your preference. * 1 green chilli (optional) finely chopped * 1/2 teaspoon level salt * 4 heaped tablespoon of gram flour(besan). You can substitute besan for garbanzo bean flour (flour made from chickpeas). Chickpea flour may require a little sprinkle of water later as it is thicker in texture compared to gram flour hence absorbs more water. Please note that the texture of gram flour varies from brand to brand so you may need more than the proportion mentioned above. Add a tablespoon at a time and stop adding when you see all have come together satisfactorily. Adding too much of gram flour will make the pakoras dense and heavy. * 1 tablespoon heaped rice flour or cornflour or potato starch (1 tablespoon level) * 1 teaspoon level baking powder. You can even add just a pinch of baking soda (1/4th teaspoon) instead of baking powder. * 1/2 teaspoon curry powder (totally optional or you can use any seasoning according to your preference) * 1 teaspoon dried thyme finely crushed or 1/2 teaspoon carom seeds (ajwaiin) * sprinkle some water if you see mixture is too dry but do not add too much. * oil for deep frying or you can even shallow fry them in a frying pan. Please note you must fry the pakoras on medium low heat to get a golden color & do not overcrowd the pan (fry in batches). Share the photos of your culinary success by emailing me - My email - bumbicurry@gmail.com Facebook - / currieswithbumbi