Spring Onion Pakora Recipe – Made in Kuzhi Paniyaram Pan
This Spring Onion Pakora is an incredibly crunchy and flavorful snack that will definitely tantalize your taste buds. These delightful fritters are made by mixing finely chopped spring onions, gram flour (besan), and rice flour along with a blend of aromatic spices, crushed coriander seeds, and fresh mint leaves. The use of a Kuzhi Paniyaram Pan to cook the pakoras makes them light and crispy, offering a healthier twist on the traditional deep-fried pakoras. Perfect for tea time or as a quick, savory snack, these pakoras are sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spring Onion (Bulb & Greens) | 10 Stalks, finely chopped |
| Gram Flour (Besan) | 1/2 Cup |
| Rice Flour | 1/2 Cup |
| Green Chilli | 2, finely chopped |
| Mint Leaves (Pudina) | 4 sprigs, finely chopped |
| Red Chilli Powder | 2 teaspoons |
| Coriander (Dhania) Seeds | 2 tablespoons |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Enos Fruit Salt | 1/2 teaspoon |
| Salt | To taste |
| Oil | To make the pakoras in the Kuzhi Paniyaram Pan |
Nutritional Information (per serving)
| Nutrient | Value per serving (approx.) |
|---|---|
| Calories | 180 kcal |
| Protein | 4 g |
| Carbohydrates | 30 g |
| Fat | 7 g |
| Fiber | 2 g |
| Sodium | 180 mg |
Preparation Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 3-4 servings
Instructions
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Roast the Coriander Seeds: Begin by heating a small pan over medium heat. Add the coriander seeds to the pan and roast them, stirring occasionally. Once they start to change color and emit a fragrant aroma, turn off the heat. Allow the seeds to cool for a minute or two before crushing them to a coarse powder using a mortar and pestle. Set aside.
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Prepare the Pakora Batter: In a large mixing bowl, combine the finely chopped spring onions (both bulb and greens) with gram flour (besan) and rice flour. Add the freshly chopped green chilli, mint leaves, and the crushed coriander seeds. Sprinkle in the red chilli powder, turmeric powder, and salt to taste. Mix everything together thoroughly.
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Add Enos Fruit Salt: Just before cooking, add the Enos fruit salt to the mixture. Enos will help the pakoras become light and airy. Gently mix the batter, ensuring that the fruit salt is evenly distributed.
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Cook the Pakoras: Heat a Kuzhi Paniyaram Pan on medium heat. Add a few drops of oil to each mold to prevent the pakoras from sticking. Spoon the pakora batter into the molds, filling them just to the top. Allow them to cook for 2-3 minutes until the bottoms turn golden brown. Then, using a spoon or fork, gently flip the pakoras to cook the other side for another 2-3 minutes.
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Serve: Once the pakoras are crispy and golden on both sides, remove them from the pan. Serve hot with your favorite chutney or dip, and enjoy the crunchy, flavorful goodness!
Tips
- For a more vibrant flavor, feel free to experiment with additional spices like carom seeds (ajwain) or cumin seeds.
- If you don’t have a Kuzhi Paniyaram Pan, you can also fry the pakoras in hot oil until golden and crispy. However, using the pan gives them a slightly healthier, less greasy texture.
- For added crunch, you can mix in some finely chopped cabbage or carrot into the batter.
These Spring Onion Pakoras, made in a Kuzhi Paniyaram Pan, are a unique and exciting take on the classic Indian snack. The perfect combination of crispiness and spice, they make for an irresistible treat. So next time you’re craving a snack, try this recipe and indulge in the deliciousness of these savory fritters!
