Spring Onion Pakora Recipe Made in Kuzhi Paniyaram Pan
A Crispy, Flavorful Snack for Any Occasion
Spring Onion Pakora made in a Kuzhi Paniyaram pan is a unique and healthier take on the traditional deep-fried snack. By using the Kuzhi Paniyaram pan, you can achieve crispy pakoras with minimal oil, making this recipe a light and delectable choice for tea-time or as an appetizer. This snack combines the vibrant flavors of spring onions, fresh mint, and roasted coriander seeds, creating a crispy outer layer and a tender, flavorful interior. Serve with tangy green chutney and a hot cup of Masala Chai for the ultimate Indian snack experience!
Ingredients
| Ingredient | Quantity |
|---|---|
| Spring Onion (Bulb & Greens) | 10 stalks (a bunch) |
| Gram flour (Besan) | 1/2 cup |
| Rice flour | 1/2 cup |
| Green chillies, finely chopped | 2 |
| Mint leaves (Pudina), finely chopped | 4 sprigs |
| Red chilli powder | 2 teaspoons |
| Coriander seeds, roasted and crushed | 2 tablespoons |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Enos fruit salt | 1/2 teaspoon |
| Salt | To taste |
| Sunflower oil | For frying |
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | ~180 kcal |
| Protein | ~4g |
| Carbohydrates | ~30g |
| Fat | ~6g |
| Fiber | ~3g |
| Sodium | ~350mg |
| Sugars | ~2g |
Note: The nutritional values are approximate and may vary depending on exact ingredient measurements and serving sizes.
Instructions
Roasting the Coriander Seeds
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Prepare the spices: Begin by heating a small pan over medium heat. Add the coriander seeds and roast them until they begin to darken slightly and release a fragrant aroma (about 2-3 minutes). Keep an eye on them to avoid burning.
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Cool and crush: Once roasted, remove the coriander seeds from the heat and let them cool down for a few minutes. Once cooled, transfer them to a mortar and pestle and crush them coarsely. Set them aside for later use.
Making the Pakora Batter
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Combine dry ingredients: In a large mixing bowl, add the gram flour (besan), rice flour, turmeric powder, red chilli powder, and crushed coriander seeds.
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Add fresh ingredients: To the dry mixture, add the finely chopped spring onions (both bulb and greens), chopped mint leaves, and green chillies.
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Prepare the batter: Add salt to taste, then pour in the Enos fruit salt. Mix all the ingredients together, ensuring that the spring onions and herbs are evenly distributed. Gradually add water, a little at a time, until the batter is thick and sticky, but still able to hold its shape when spooned into the pan.
Cooking the Pakoras in Kuzhi Paniyaram Pan
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Heat the Kuzhi Paniyaram pan: Place a Kuzhi Paniyaram pan (also known as an appe pan or paniyaram pan) over medium heat. Add about 1/2 teaspoon of sunflower oil into each cavity of the pan.
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Spoon in the batter: Once the oil is hot, spoon a small amount of the pakora batter into each cavity of the pan. The batter should fill each cavity about halfway.
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Steam and cook: Cover the pan and allow the pakoras to steam for about 4-5 minutes or until you notice the top of each pakora starting to firm up and turn golden brown.
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Flip and fry: Carefully flip each pakora using a spoon or tongs. Drizzle a little more oil around each pakora and cook for another 4-5 minutes, allowing them to brown evenly on all sides and cook through inside.
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Drain excess oil: Once the pakoras are golden brown and crispy on all sides, transfer them to a plate lined with oil-absorbent paper to remove any excess oil.
Serving the Spring Onion Pakoras
- Serve hot: Serve your Spring Onion Pakoras immediately while they are still hot and crispy. Pair them with a side of green chutney or yogurt for a refreshing contrast, and enjoy with a cup of Masala Chai for the perfect snack experience.
Tips and Variations
- Flavor Boosters: Add a pinch of garam masala or cumin powder for extra depth of flavor.
- Spicier Version: For a spicier kick, increase the amount of green chillies or add a dash of chilli flakes.
- Healthier Option: If you prefer, you can use a non-stick pan with minimal oil to further reduce the oil content in the recipe.
Final Thoughts
This Spring Onion Pakora Recipe made in a Kuzhi Paniyaram Pan is a fantastic alternative to the deep-fried version, offering the same crispy texture and flavor with much less oil. It’s the perfect vegetarian snack to enjoy with your favorite dipping sauces or a hot cup of tea. Whether you’re serving it for a gathering, a tea party, or just a cozy evening at home, this recipe is sure to impress. Happy cooking!
Serving Suggestions
- Serve with a fresh green chutney made from mint, cilantro, and yogurt.
- Pair with Masala Chai to complement the spiciness and herbs of the pakoras.
This recipe is quick, easy, and bursting with flavor—perfect for a healthy snack or appetizer!
