Aloo Pyaz Ke Crispy Pokode | Aloo Bahjiya | Iftar Special Pakora Recipe | Ramadan Special Pokode скачать в хорошем качестве

Aloo Pyaz Ke Crispy Pokode | Aloo Bahjiya | Iftar Special Pakora Recipe | Ramadan Special Pokode

#pakorarecipe #vegpakorarecipe #ramdanspecialrecipes Can I actually make the crispiest pakoras you've ever seen? Hey everyone, welcome back to my channel! Today, I'm super excited to share with you not just one, but several amazing crispy veg pakora recipes that are easy to make and guaranteed to impress. Whether you're a seasoned cook or just starting out, these recipes are perfect for anyone looking to spice up their snack game. We've all been there - you try to make pakoras at home, but they end up soggy or bland. It's frustrating, right? The main reason behind this is usually the batter or the frying technique. But don't worry, today I'm going to share some key tips and diverse recipes to solve that problem. First, let's talk about the issue with soggy pakoras. It's often because the batter is too wet or the oil isn't hot enough. And when it comes to bland pakoras, it's usually because the spices aren't balanced. But with a few simple tweaks, you can achieve that perfect crunch and flavor. I'm not just talking about one or two recipes; I'm going to show you a variety of options so you can choose your favorite. From classic onion and potato pakoras to a mixed veg version, there's something for everyone. Alright, let's get started with our first recipe - onion pakora. You'll need thinly sliced inions, gram flour, and a mix of spices. The key is to make sure your onions are evenly coated with the batter. Then, heat some oil in a pan and fry until golden brown. Next up, we have potato pakora. For this one, you'll need to slice the potatoes into thin rounds, add some spices, and coat them in gram flour. The frying technique is crucial here - you want to make sure they're fried at the right temperature. Our third recipe is a mixed veg pakora, which is perfect for when you want to use up all the veggies in your fridge. Simply chop up your favorite veggies, mix them together, and coat them in the gram flour batter. For all of these recipes, the key to achieving ultimate crispiness is a crucial technique I like to call double frying. What you do is fry the pakoras once at a lower temperature to cook them through, and then again at a higher temperature to crisp them up. The second crucial technique is getting the batter consistency just right. If it's too thick, your pakoras will be dense; too thin, and they'll absorb too much oil. Also, a 'secret ingredient' that I swear by is rice flour. Adding a bit of rice flour to your gram flour batter gives the pakoras an extra crunch that they just can't get without it. In addition to these tips, make sure you're using the right oil for frying. Something with a high smoke point like vegetable oil or canola oil works best. So, to recap, we've covered three amazing veg pakora recipes and some essential tips for achieving perfect crispiness every time. Remember, practice makes perfect, so don't be discouraged if your first batch doesn't turn out exactly as you hoped. Before I go, I'd love to hear from you - comment below with your favorite pakora vegetable! And if you haven't already, be sure to subscribe for more delicious and easy-to-follow recipes. Thanks for watching, and I'll see you in the next video! ‪@FoodyMoody-gy4re‬