how to cook onion pakoda in very simple method by Latha channel ఉల్లి పకోడీ
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Pakoras are created by taking one or two ingredients, such as onion, eggplant, potato, spinach, plantain, cheese, cauliflower, tomato, or chili pepper. They are also occasionally made with bread,[5] buckwheat, groundnut, fish, or chicken. They are dipped in a batter of gram flour and then deep-fried. The most popular varieties include pyaaz pakora, made from onion, and aloo pakora, made from potato. Other variations include paalak pakora, made from spinach, and paneer pakora, made from paneer (soft cottage cheese). When onions, on their own, are prepared in the same way, they are known as onion bajji. A variation of pakora made from wheat flour, salt, and tiny bits of potato or onion optional, is called noon bariya nūn = salt Hindi: नूनबरिया, typically found in eastern Uttar Pradesh in India.
Pakoraalso called pakoda, pakodi or ponako, is a fried snack (fritter). Originally from India, it is found across South Asia.
In the southern states of India, such preparations are known as bajji rather than pakora. Usually, the name of the vegetable that is deep-fried is suffixed with bajji. For instance, potato bajji is sliced potato wrapped in batter and deep-fried. In such states, pakoda is taken to mean a mix of finely chopped onions, green chillies, and spices mixed in gram flour. This is rolled into small balls or sprinkled straight in hot oil and deep-fried. These pakodas are very crisp on the outside and medium soft to crisp inside. There is also a variety that is softer overall, usually termed media pakoda in restaurants, that is made of any other ingredients, such as potatoes.
Pakoras are popular across India, Pakistan, and Great Britain–particularly in Scotland. They are sometimes served in a yogurt-based curry (salan), as a main dish, pakora curry, rather than as a separate snack. In this case, the pakoras are generally doughier and are made from chopped potato, onion and chili mixed into the batter, instead of individual fried vegetable slices.
Pakoras are also encountered in Afghan cuisine. In China and Nepal, they are called pakoda and pakauda, respectively.
Pakoras are usually served as snacks or appetizers. In Great Britain, pakoras are popular as a fast food snack, available in Indian and Pakistani restaurants. They are also often served with chai to guests arriving to attend Indian wedding ceremonies, and are usually complemented with tamarind chutney, brown sauce, or ketchup.
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Please watch: "Quick & Easy Masala Bhindi Recipe for School Children lunch box | School lunch ideas for kids"
https://www.youtube.com/watch?v=MwOz1RfVVK8
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