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Pyaz ke Pakore is a quick and easy bite to prepare. Hot and fresh Pyaz ke Pakore is an ideal evening tea snack. It is a lifesaver when you want a quick bite with little effort. Pyaz ke Pakore is nothing but "Onion Pakoras", which consists of thin slices of onion mixed with chickpeas flour, a blend of spices and then deep-fried in oil. Pyaz ke Pakore is best served with green coriander chutney or tomato ketchup.
I always love having Pyaz ke Pakore as a snack on a rainy, chilly day. Especially since nothing beats the loads of Onion Pakora with hot tea (CHAI) / coffee on a chilly day, sitting in front of TV and watching your favorite daily soaps. Ahha!!
Pyaz is a Hindi word for ‘Onion’. So, it’s just an Onion Pakore.
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Let’s jump to the recipe,
Yield – 2 servings
Timing – 20 minutes
Prep time – 12 minutes
Total- 32 min
Ingredients:
Onion- 2 nos., medium, sliced
Chili- 2 nos., chopped
Chickpeas flour- 1 cup, 250gm
Garlic powder- ¼ tsp
Turmeric powder- ½ tsp
Red chili powder- ½ tsp
Salt to taste
Water required for mixture
Oil for frying
Method-
In a large mixing bowl, add the sliced onions, chili, and chickpeas flour. Mix well.
Now add the rest of the dry ingredients. Add salt and red chili powder to your taste. Use your hands first to mix better without water first. Further add a little water to make a thick batter. As shown in the videos.
Now, in a preheated wok, add sufficient oil for frying. First moisten your fingers with water to make the pakoras easy. Deep fry over medium heat, batch by batch. Don't overfill the wok with pakoras. Deep-fry small batches one after the other, until cooked on both sides or crispy golden brown in color. Now, Pyaz ke Pakore are ready to be served. Enjoy!
Note- It is advisable not to re-fry them in oil otherwise it’ll be too oily. Just re-heat in a microwave for 5 min and they’ll be good to eat. Storage- Once the pakore have cooled down, keep them in an airtight box and store for over a week. Deep-fried things stay good for a long time.
