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Curry leaf and onion pakora is a deep fried snack(fritters). It is made of besan (gram flour) and rice flour along with green chilies, curry leaves and spices.
Curry leaf and onion pakora are easy to prepare when you have sudden guest at home and you want to make them feel special. This makes a good tea time snack as well.
Pakora is also refer as Pakoda or Bajji. It's a deep-fried tasty snack famously prepared throughout South Asian countries. Bajji is an easy dish prepared by dipping the chopped veggie in the batter and deep frying it. Pakodas is a snack that is identified with the arrival of rainy season. A plate of hot crunchy mixture deep-fried pakodas prepared with various kinds of veggies such as potato, raw plantain, bread, brinjal, banana chilies, etc. t... Read More..
Pakora is also refer as Pakoda or Bajji. It's a deep-fried tasty snack famously prepared throughout South Asian countries. Bajji is an easy dish prepared by dipping the chopped veggie in the batter and deep frying it. Pakodas is a snack that is identified with the arrival of rainy season. A plate of hot crunchy mixture deep-fried pakodas prepared with various kinds of veggies such as potato, raw plantain, bread, brinjal, banana chilies, etc. that melts inside your mouth is extremely addicting. The batter made from chick pea flour (besan) is flexible because you can dip any kind of veggie you wish even bread or paneer to prepare the yummiest of Pakodas. A kind of pakora made using wheat flour, salt and tiny pieces of potato/onion known as Noon Bariya (Noon refers salt), commonly found in eastern Uttar Pradesh in India.
Pakoras are generally offered as appetizers or snacks. They're also sold as fast food snack being an alternative to french-fried potatoes or kebabs. They're offered usually during weddings, celebrations or any special occasions too. In Southern India, particularly in Maharashtra and Karnataka, such preparations are popularly known as bajji instead of pakoda. In these states, pakoda means a mixture of finely cut onions, green chilies and spices mixed in gram flour. It is rolled into small balls or sprinkled in hot oil and deep-fried. These pakodas are incredibly crunchy on the exterior and moderate soft too crunchy inside. There's also a range that's softer entirely, generally known as Medhu Pakoda in restaurants. It's comparatively softer (like the pakoras) and made of the other ingredients like potatoes etc.
The term pakora comes from Sanskrit pakvavada, a combination of pakva 'cooked' and vada 'a small lump' or its derivative vadaka 'a round cake produced from pulse deep-fried in ghee'. Preparing the Pakoras is very fast and simple. As preparing the dish of the picked veggies still is amazing.
Pakora recipes also referred to as pakoda or pakodi is among the most often consumed deep-fried crisp snack produced from gram flour or besan. To make pakora, a principal ingredient like onion, potato, mixed vegetables, bread, chicken, eggs etc. are widely-used coupled with besan as well as other fundamental seasoning.
Manju Vuggina Posted on Tue Sep 22 2015
Hello Mrs. Vahchef, can you please share how to make soft pakodi's that you generally get on the streets in south India. its called metani pakodi and and they are soft soft nice yellow in color.. yummy..pakodi's.?Reply 0 - Replies