MASTERING THE BASICS OF CRISPY ONION BHAJJI (Step By Step Guide In English)｜ Onion Pakora

In this video I showed you the basics that go into making onion pakoras. If you master these basic steps then you will soon be making the best onion bhajis. Onion bhaji is also called as onion pakora/peyaji in Bengali, peyaj being onion in Bengali. It is served as a snack in India with a cup of tea to go with it but it can also be served as an appetizer with the main meal. I frequently have it as a side with dal and rice. Ingredients required for making onion bhaji - * 1 large and 1 medium onion. (can use red/yellow/white onions) * 1/2 teaspoon nigella seeds (kalonji/kalojeere in Bengali). You can also use cumin seeds instead. Sometimes even carom seeds (ajwaiin) are used. Carom seeds have thymol in it so you can substitute it with dried thyme because thyme also has thymol, so it goes very close to carom seeds in terms of flavor. * can even add a half a teaspoon of grated ginger and half a teaspoon of grated garlic * 1 to 2 tablespoons finely chopped coriander leaves (optional). Can even add parsley. * 1 to 2 finely chopped green chillies (optional) * 1 teaspoon salt * half teaspoon kashmiri red chilli powder (optional). Can add any chilli powder or paprika * 2 tablespoons rice flour * 1/4 th teaspoon baking soda * 5 tablespoons gram flour (besan). Please do not stick to this proportion. You may need more or less depending on the amount of water released by the onions. Add a tablespoon at a time and work up to a sticky mass. * oil for deep frying These taste best as soon as they are made and will start losing their crispiness with time, but if you made it little early you can also put them in a 375 F oven for 10 mins before serving You can serve it with green chutney/ketchup/have it as is. Green Chutney - • CREAMY GREEN DIPPING SAUCE 3 TYPES | ... KEEP IN TOUCH FOOD LOVERS - My email - bumbicurry@gmail.com. Share the photos of your culinary success by emailing me. Facebook - / currieswithbumbi