Sindhunagar.com Ulhasnagar City website since 2003
Sindhi Cuisines - Taste of community- Recipe Number - 21
Back       Home

This Recipe with Tempting Photos at
sindhirasoi.com

Moved this Recipe to

sindhirasoi.com

Page   1     2     3     4     5     6     7     8     9     10     11     12     13     14     15     16     17     18     19     20     21    22     23     24     25     26     27     28     29     30     31     32     33     34     35     36     37     38     39     40     41     42     43     44     45     46     47     48     49     50     51     52     53     54     55     56     57     58     59     60     61     62     63    

Onion pakora
Ingredients For base
  • 1 small cup gramflour
  • Salt to taste
  • Red chilli powder as per taste
  • A pinch of baking soda
  • Water
    Other ingredients
  • Oil for frying
  • 2 medium size onions
Method
  • Make a basic flour batter ,by mixing gramflour,salt,red chilly powder,soda and water.It’s consistency should be thick enough to coat onion pieces
  • Peel,wash and cut onion into thin strips.
  • Put them in flour, then put them in hot oil for frying while slightly rubbing them between your fingers,to separate them from each other.
  • Fry till crisp,golden brown colour and serve immediately with your favourite mint or coriander chutney or tomato ketchup
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
More (82)

Suggestions/Comments/Views
Name:
E-Mail:
Comments:

Sindhi Cuisines - Taste of community- Recipe Number - 21
Back       Home
Copyright © 2003-2017, Sindhunagar.com, Developed and maintained by AD2000