Namak Para is a quite simple and crispy snack made with wheat flour, maida, ghee and some spices. These small fried pieces are very crunchy and perfect to munch anytime. Namak Para is an Indian version of cookie perfect for tea time. It is a favorite tea time snack in many homes and liked by all age groups.

Namak Pare is made by making a flour dough then the dough is rolled, cut and fried till golden to get that perfect crunch. Namak Para has mild flavor of ajwain and ghee which makes it so aromatic. It tastes best with evening tea or can be packed for small trips and picnics. Once you make a batch, it stays crisp for many days if stored properly.

About Namak Para

Namak Para is quite common during festivals like Diwali or Holi. It is also called as Nimki or Namakpare in different parts of India. The snack is made by deep frying small dough pieces prepared using flour, ghee and few spices. The texture is crispy outside and little soft inside which makes it very nice to eat.

The recipe is quite simple and does not need any special ingredient. The mix of maida, wheat flour and sooji give right crunch and light texture. Ghee gives flaky texture and rich flavor which is main secret for perfect Namak Para. Ajwain gives a small punch of flavor and also helps in digestion.

You can see both sweet and salty versions of this snack. The salty one is called Namak Para and the sweet one is known as Shakkar Para. You can even flavor it with kasuri methi, black pepper or cumin seeds for some change. It can be made only with maida or wheat flour or even mix of both as per your choice.

I usually make Namak Para during weekends or festival time. I enjoy making a big batch, store in jar and serve with hot tea in the evening. The sound of that crisp bite is so satisfying. Once you start eating, it is hard to stop with few pieces only.

Namak Para Ingredients

• Maida - I have used maida to get that light and crisp texture. You can make fully with wheat flour also but maida gives more crunch.
• Wheat Flour - Added along with maida for light healthy touch. It makes the snack bit firm and gives good color after frying.
• Fine Sooji - I have used fine sooji for crispness. It helps Namak Para to stay crunchy for a long time.
• Ajwain Seeds - This adds mild flavor and helps in digestion too. You can replace with jeera or skip if you do not like the taste.
• Ghee - I add this for richness and nice aroma. It gives that flaky texture in each bite. Oil can be used too but ghee gives better flavor.
• Water - I used to knead the dough into soft and smooth texture. Add little by little to get correct consistency.
• Oil - I used for deep frying. Use fresh oil and fry them in low medium flame for even color and crispness.

Similar Recipes

• Butter Murukku
• Maida Mullu Murukku
• Murmura Chivda
• Makhana Chivda
• Sago Chivda

How to make Namak Pare Step by Step

1.Take maida, wheat flour, sooji, ajwain, ghee and required salt. First mix it well, then add water little by little.

2.Keep kneading and adding water little by little to form a soft pliable dough like this. Keep covered for 15 minutes.

3.Then take it out and knead it once. Roll it using a chapathi roller to slightly thick, it should thick like salted crackers. Now prick with fork to avoid puffing.

4.Using a knife cut like this.Each piece can be 1and ½ inches long. Carefully separate them.

5.Now heat oil - add few pieces, do not overcrowd. It will slowly come up and change color. Do not keep the flame in high, low medium should be fine.

6.Deep fry till golden on both sides. Take it out and drain in tissue paper. Like wise fry the remaining.

Cool down and store in airtight container.

Expert Tips

• Dough Texture - I usually knead the dough soft and smooth but not sticky. If dough is too tight, Namak Para will turn hard, so add water little by little while mixing.
• Rolling - Roll the dough bit thick like how we roll crackers. If it is too thin, it will become extra crisp and break soon after frying.
• Pricking - I always prick the rolled dough with fork before cutting. It helps to stop from puffing up while frying.
• Frying - Keep the flame on low medium so Namak Para cook nice and even. If flame is high, outside turn brown fast but inside stay soft and uncooked.
• Cooling - Let it cool down fully before putting in jar. This will help to keep it crisp and tasty for long time.

Serving and Storage

Serve Namak Para with hot cup of tea or coffee. It is nice snack to serve when guests come home also. Keep cooled Namak Para in airtight box and it stay good for around 10 to 15 days.

FAQS

1.Can I make this with wheat flour?

Yes you can make it fully with wheat flour, but texture will be little tight though still very nice in taste.

2.Can I bake this recipe?

Yes you can bake this in oven at 180°C till it turn golden and crisp. Baking makes it lighter and less oily, good for healthy option.

3.Why my Namak Para became soft after frying?

If oil is not hot enough or dough rolled too thick, it will turn soft. Fry in right heat and roll evenly.

4.Can I add other spices for flavor?

Yes you can add crushed pepper, jeera or kasuri methi for different taste. All versions come out nice.

5.How long can I store Namak Para?

If stored in airtight box, it stays good for around two weeks. Make sure it cools completely before storing.

If you have any more questions about this Namak Para Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Namak Para Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Namak Para Recipe | Namakpare Recipe

Namak Para is a quite simple and crispy snack made with wheat flour, maida, ghee and some spices. These small fried pieces are very crunchy and perfect to munch anytime. Namak Para is an Indian version of cookie perfect for tea time. It is a favorite tea time snack in many homes and liked by all age groups.

Course Snack

Cuisine Indian

Keyword 30 mins recipes, all purpose flour recipes, diwali dishes, diwali food, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, Festival, maida recipes, rava recipes, savoury recipes, snack recipes, virtual diwali party, wheat flour recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 25 namakpare

Calories 15kcal

Author Sharmilee J

Ingredients

• ¼ cup maida
• ¼ cup wheat flour
• 1 tablespoon fine sooji
• ¼ teaspoon ajwain seeds
• 1 tablespoon ghee
• oil to deep fry
• salt to taste
• less than ¼ cup water

Instructions

• Take maida, wheat flour, sooji, ajwain, ghee and required salt. First mix it well, then add water little by little.
• Keep kneading and adding water little by little to form a soft pliable dough like this. Keep covered for 15mins.
• Then take it out and knead it once. Roll it using a chapathi roller to slightly thick, it should thick like salted crackers. Now prick with fork to avoid puffing.
• Using a knife cut into into rectangular shapes . Each piece can be 1and ½ inches long. Carefully separate them.
• Now heat oil - add few pieces, do not overcrowd. It will slowly come up and change color. Do not keep the flame in high, low medium should be fine.
• Deep fry till golden on both sides.
• Take it out and drain in tissue paper. Likewise fry the remaining.
• Cool down and store Namak Para in airtight container.
• Enjoy Namakpare!

Notes

• Dough Texture - I usually knead the dough soft and smooth but not sticky. If dough is too tight, Namak Para will turn hard, so add water little by little while mixing.
• Rolling - Roll the dough bit thick like how we roll crackers. If it is too thin, it will become extra crisp and break soon after frying.
• Pricking - I always prick the rolled dough with fork before cutting. It helps to stop from puffing up while frying.
• Frying - Keep the flame on low medium so Namak Para cook nice and even. If flame is high, outside turn brown fast but inside stay soft and uncooked.
• Cooling - Let it cool down fully before putting in jar. This will help to keep it crisp and tasty for long time.

Nutrition

Serving: 25g | Calories: 15kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 0.1mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 0.03IU | Calcium: 0.5mg | Iron: 0.1mg

The post Namak Para | Namakpare appeared first on Sharmis Passions.

Egg Puffs is one of the most loved snacks popular in bakeries which is made with puff pastry sheets, boiled egg and a simple onion masala. It is flaky, crisp on outside with soft spicy filling inside makes it so delicious. The taste is mild spicy, tangy and the layers of puff makes every bite interesting.

Egg Puffs is mostly enjoyed with evening tea or coffee, but honestly you can serve it any time as snacks. The recipe is simple to make and feels more fresh and flavorful than the store bought ones. It is also a good choice to prepare on weekends when you want to serve your family something special and filling.

About Egg Puffs

Egg Puffs is a very popular bakery snack, especially in South India. Almost every bakery counter will have these golden brown puffs stacked neatly. It is popularly called Mutta Puffs in Tamil. They are flaky pastry stuffed with masala onion filling and half of boiled egg. These puff up beautifully with crisp edges and soft inside when baked.

I studied in a convent where they have a small canteen which has only limited snacks and this egg puffs is one of them. I am so obsessed with it since my school days as my canteen serves the best egg puffs.

The origin of egg puffs goes back when bakeries started selling puff pastry based snacks. Since egg is simple and protein rich, it became a common filling. Over time, the onion masala was added to give more spice and taste. Even now many people buy egg puffs as quick snack instead of samosas or vadas.

The flavor is mainly from the caramelized onions and the masala powders. The tomato sauce adds slight tang, making it different from plain boiled egg puff. I have added just curry leaves for flavor, you can add coriander leaves too. If you prefer spicy, you can increase chili powder or pepper powder.

I used store bought puff pastry sheet, slightly thawed and used it. The layers and the color purely depends on the quality of the puff pastry sheets used. Here in my place only few brands are available so used that. I will surely try and post homemade puff pastry sheet in the near future.

I usually make egg puffs on Sunday evenings. Kids love it warm from oven, and it makes the house smell so nice while baking. Since puff pastry sheets are available frozen, this snack hardly takes much time. Once you try at home, you will not miss bakery version.

Egg Puffs Video

Egg Puff Ingredients

• Puff pastry sheets - I have used ready frozen puff pastry sheets. It gives nice flaky layers after baking.
• Oil - I used little oil to sauté onion and masala. You can use any cooking oil you have, even butter for rich flavor.
• Onion - I have used large onions sliced thin, it caramelizes and gives sweetness to balance the spices. You can use small onions too but slicing is more work.
• Ginger garlic paste - This adds strong aroma and flavor to masala. If it is not available, you can crush fresh ginger and garlic.
• Spice powders - I added turmeric powder, kashmiri chili powder, pepper powder, garam masala for color, little heat, good flavor and taste.
• Tomato sauce - I have just used for a slight tangy taste. You can also use tomato puree but sauce makes it more tasty.
• Boiled eggs - I used half of boiled egg in each puff, yolk side down. You can season eggs with pinch of pepper before placing.

Why This Recipe Works

• This recipe is simple to make at home with easily available puff pastry sheets.
• The filling is flavorful with caramelised onion and spice mix.
• Egg puff is flaky outside but soft and tasty inside, perfect balance.
• You can serve this as tea-time snack or even light dinner.
• It is a bakery favorite that can be recreated fresh in your own kitchen.

Similar Recipes

• Veg puffs
• Tortilla chips
• Roasted makhana
• Carrot muffins
• Corn chips

How to make Egg Puffs Step by Step

1.To a pan heat 1 and ½ tablespoon oil , add 2 medium sized onion(sliced).

2.Saute until it turns transparent then add 1 teaspoon ginger garlic paste.

3.Saute for 2 minutes.

4.Cook covered until it turns soft.

5.Now give a quick sauté then add salt to taste, 1 and ½ teaspoon chili powder, ¼ teaspoon turmeric powder, ½ teaspoon pepper powder and ½ teaspoon garam masala powder.

6.Saute well for a minute then add ½ cup water.

7.Saute and cook for 2 minutes.

8.Add 1 tablespoon tomato sauce and few curry leaves torn.

9.Give a quick mix and switch off.

10.Boil eggs slice into half and keep it ready. Transfer the filling to a bowl and set aside to cool. Both filling and eggs are ready.

11.Take a puff pastry sheet. I have used 5'X5' frozen puff pastry sheet. Dip your finger with water and wet the edges first.

12.Add around 2 tablespoon onion filling first then add half an egg with yoke side facing down like shown.

13.Close from the sides like shown. While you do this preheat oven at 200 DEG C for 10 minutes.

14.Close from all four sides and seal completely. Repeat to finish.

15.Beat an egg well, dip using a brush.

16.Give egg wash for all.

17.Repeat to finish.

18. Bake in preheated oven at 200 DEG C for 20-25 minutes.

Serve it hot!

Expert Tips

• Thawing pastry - I usually take puff pastry sheets out just 10-15 minutes before baking. Don't leave long, else it becomes sticky and hard to handle.
• Filling cooling - Always cool onion masala before filling pastry. If it is hot, the pastry will turn soggy.
• Egg placement - I place egg yolk side down so that puff seals better and egg sits flat.
• Sealing edges - I use little water at the edges to seal well. You can also press with fork for design and sealing.
• Baking - I bake at 200°C until golden brown. Don't open oven often, let it puff up nicely.

Serving and Storage

Serve Egg Puffs warm with tea, coffee or even with a simple ketchup or chutney. It tastes best when fresh and hot, right out of oven. If storing, keep in airtight container once cooled. You can reheat in oven or tawa before serving, but it is always most crisp on the same day.

FAQS

1.Can I skip tomato sauce?

Yes you can skip. Tomato sauce adds a tangy taste to the filling so I recommend adding it. The puffs will be more plain but still tasty with onion masala with just spice powders.

2.Can I use homemade puff pastry sheet?

Yes, you can use homemade puff pastry sheets but it takes much more time to prepare compared to frozen sheets.

3.Can I make it spicy?

Yes, you can just add more chili powder or black pepper if you want it more spicy.

4.Can I add other vegetables with the filling?

Yes you can add carrot, capsicum or even mushrooms along with onion if you like variation.

5.Can I replace egg with other filling?

Yes, you can try potato masala, paneer or even chicken filling instead of eggs.

If you have any more questions about this Egg Puffs Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Egg Puffs Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Egg Puffs Recipe

Egg Puffs is one of the most loved snacks popular in bakeries which is made with puff pastry sheets, boiled egg and a simple onion masala. It is flaky, crisp on outside with soft spicy filling inside makes it so delicious. The taste is mild spicy, tangy and the layers of puff makes every bite interesting.

Course Baking, snacks

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 3

Calories 2356kcal

Author Sharmilee J

Ingredients

• 5 puff pastry sheets
• 3 boiled eggs
• 2 medium sized onion
• 1 teaspoon ginger garlic paste
• 1 and ½ teaspoon chili powder
• ¼ teaspoon turmeric powder
• ½ teaspoon pepper powder
• ½ teaspoon garam masala powder
• ½ cup water
• 1 tablespoon tomato sauce
• few torn curry leaves
• 1 egg for egg wash

Instructions

• To a pan heat 1 and ½ tablespoon oil , add 2 medium sized onion(sliced).
• Saute until it turns transparent then add 1 teaspoon ginger garlic paste.
• Saute for 2 minutes.
• Cook covered until it turns soft.
• Now give a quick sauté then add salt to taste, 1 and ½ teaspoon chili powder, ¼ teaspoon turmeric powder, ½ teaspoon pepper powder and ½ teaspoon garam masala powder.
• Saute well for a minute then add ½ cup water.
• Saute and cook for 2 minutes.
• Add 1 tablespoon tomato sauce and few curry leaves torn.
• Give a quick mix and switch off.
• Boil eggs slice into half and keep it ready. Transfer the filling to a bowl and set aside to cool. Both filling and eggs are ready.
• Take a puff pastry sheet. I have used 5'X5' frozen puff pastry sheet. Dip your finger with water and wet the edges first.
• Add around 2 tablespoon onion filling first then add half an egg with yoke side facing down like shown.
• Close from the sides like shown. While you do this preheat oven at 200 DEG C for 10 minutes.
• Close from all four sides and seal completely. Repeat to finish.
• Beat an egg well, dip using a brush.
• Give egg wash for all.
• Repeat to finish.
• Bake in preheated oven at 200 DEG C for 20-25 minutes.
• Serve it hot!

Video

Notes

• Thawing pastry - I usually take puff pastry sheets out just 10-15 minutes before baking. Don't leave long, else it becomes sticky and hard to handle.
• Filling cooling - Always cool onion masala before filling pastry. If it is hot, the pastry will turn soggy.
• Egg placement - I place egg yolk side down so that puff seals better and egg sits flat.
• Sealing edges - I use little water at the edges to seal well. You can also press with fork for design and sealing.
• Baking - I bake at 200°C until golden brown. Don't open oven often, let it puff up nicely.

Nutrition

Calories: 2356kcal | Carbohydrates: 186g | Protein: 38g | Fat: 163g | Saturated Fat: 42g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 91g | Trans Fat: 0.01g | Cholesterol: 241mg | Sodium: 1143mg | Potassium: 373mg | Fiber: 7g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 12mg

The post Egg Puffs Recipe appeared first on Sharmis Passions.

Rice Pakora is a crunchy, tasty snack made by deep frying dollops of mashed rice blend with spices, onion & herbs. Rice Pakora is an age old snack or side dish that is prepared with leftover cooked rice. This is one snack which is very simple but truly satisfying to have with hot tea or coffee.

I usually make rice pakora when I have little leftover rice from lunch. It is one of the best ways to use up leftover rice and make a quick evening snack. These pakoras are crunchy, golden and full of flavor that nobody can stop with one. They are perfect for rainy evening or when you crave for something hot and crispy.

About Rice Pakora

Rice Pakora is a popular Indian tea time snack made with cooked rice. The leftover rice is mashed and mixed with gram flour, rice flour, onion and few spices. Then the mixture is shaped roughly and deep fried till golden brown. The texture is crisp outside but soft inside with light chewy rice bits.

The flavor of onion and herbs mixed with curd rice base makes it very comforting. The chili powder gives little spice and coriander adds nice aroma. It also makes the outer layer crisp and helps pakoras hold shape while frying. You can also add little green chili or ginger for extra spice and kick.

There are many ways people make it, some grind the rice smooth, but I like to keep it little coarse. That small uneven bits gives nice crunchy feel while eating. It is one of those recipes which turns simple leftover into such tasty snack. It is one of those snacks that vanish very fast at my home, everyone like to have it with ketchup or chutney.

I make this often on weekends or evenings when I feel the craving of hot pakoras on rain. The kitchen smells so good when these pakoras are frying.

Rice Pakora is an easy snack recipe made with leftover rice. It's crispy outside and soft inside with nice flavor of onion and herbs. The mixture of rice, gram flour and spices give wonderful taste and texture.

Rice Pakora Ingredients

• Leftover rice - I used leftover rice which was bit dry. If rice is fresh and soft, it may become too sticky while mixing. Just mash it little with hand or spoon before using.
• Gram flour - I used this to bind everything together. This helps pakora hold shape. You can add extra if it feels loose.
• Rice flour - I just added small amount of rice flour for crispiness. It helps pakora turn crunchy and light.
• Onion - I added finely chopped onion for crunch and sweet taste. You can also add little green chili if you want more spice.
• Coriander leaves - I just added freshly chopped coriander leaves for color and flavor.
• Mint leaves - I added few chopped mint leaves. It gives light refreshing flavor which goes well with onion. Can skip if you don't have.
• Red chilli powder - I used mild red chilli powder. It gives light spice and nice color to pakora. Adjust as per your taste.
• Oil - I used oil for deep frying. Oil should be hot enough before dropping mixture else pakoras will drink oil and become greasy.

Why This Recipe Works

• It's a simple and quick to make recipe using leftover rice.
• The gram flour and rice flour in this recipe gives crisp and light texture.
• You can change spice and herbs as per your taste easily.
• It is best evening snack to have with tea or coffee.
• The pakoras turn golden, crisp outside and soft inside making it so tasty.

Similar Recipes

• Ragi pakoda
• Onion bajji
• Onion pakoda
• Pakoda kulambu
• Bread pakoda

How to make Rice Pakora Step by Step

1.Take rice in a mixing bowl, mash it well with  a ladle.

2.Now add all other ingredients except oil mix well first then add little water and mix with a spoon, mash it and mix.

3.Now form small balls and drop the mixture into preheated oil. Cook in low medium flame.

4.Deep fry until golden brown. Drain in tissue paper and serve hot! Repeat this for the rest of  mixture.

Serve hot with tea!

Expert Tips

• Rice texture - I always use leftover rice that is bit firm. If you use fresh rice it becomes sticky and difficult to fry. You can even keep rice in fridge for some time before using.
• Mashing rice - I mash the rice only slightly so that few grains remain whole. It gives nice bite and crunch while eating. You can also grind if you want smooth mixture but I like rough one.
• Oil temperature - Keep oil medium hot always. Too hot oil will make outside brown soon but inside stays uncooked. Too low oil makes pakoras absorb oil and turn soggy.
• Water adding - Do not add much water in the mixture. Just sprinkle little to bring it together. It should be thick, not like batter.
• Shaping - I usually take small portions and drop directly into oil. Do not try to make perfect balls, the uneven edges become very crispy.
• Batch frying - Fry in small batches. If you put too many together the oil temperature drops and pakoras become soft.
• Extra crisp - For extra crispy pakoras, add little more rice flour and fry till deep golden brown. Be patient and fry slowly for perfect texture.

Serving and Storage

Serve this hot with tomato ketchup or green chutney. It also goes well with masala tea during evening time. You can sprinkle little chat masala on top before serving if you like that tangy flavor.

It taste best when eaten fresh and hot. If there is some leftover, keep it in airtight box for few hours and warm it little before serving again. The crispness may reduce little but still tastes good.

FAQS

1.Can I use fresh cooked rice for this recipe?

Yes you can use, but make sure to cool it completely before mixing. If rice is hot it will turn sticky and make mixture too soft.

2.Can I skip rice flour?

Yes you can skip, but rice flour gives that nice crisp texture. Without it pakoras come bit soft.

3.Can I bake or air fry this?

You can try baking or air frying, but it will not get same crisp like deep fried ones. Taste will be good but texture change little.

4.Why my pakoras broke in oil?

That happens when mixture is too loose or oil is not hot enough. Add little more gram flour and check if oil heated properly.

5.Can I add vegetables?

Yes you can add some carrot, cabbage or spinach to make it more colorful and healthy. It gives different taste also and adds some crunch.

If you have any more questions about this Rice Pakora Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Rice Pakora Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Rice Pakora Recipe | Rice Pakoda Recipe

Rice Pakora is a crunchy, tasty snack made by deep frying dollops of mashed rice blend with spices, onion & herbs. Rice Pakora is an age old snack or side dish that is prepared with leftover cooked rice. This is one snack which is very simple but truly satisfying to have with hot tea or coffee.

Course Snack

Cuisine Indian

Keyword 30 mins recipes, 30 mins rice recipes, fry, fry recipes, Rice, rice flour recipes, rice recipes, snack recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 274kcal

Author Sharmilee J

Ingredients

• 2 cups left over rice
• 2 tablespoon gram flour
• 1 tablespoon rice flour
• ¼ cup big onion chopped finely
• 2 tablespoon coriander leaves chopped finely
• 1 tablespoon mint leaves chopped finely optional
• ½ teaspoon red chilli powder
• salt to taste
• oil to deep fry

Instructions

• Take rice in a mixing bowl, mash it well with a ladle.
• Now add all other ingredients except oil mix well first then add little water and mix with a spoon, mash it and mix.
• Now form small balls and drop the mixture into preheated oil.
• Cook in low medium flame. Deep fry until golden brown. Drain in tissue paper and serve hot!
• Repeat this for the rest of mixture.
• Serve Rice Pakora hot with tea!

Video

Notes

• Rice texture - I always use leftover rice that is bit firm. If you use fresh rice it becomes sticky and difficult to fry. You can even keep rice in fridge for some time before using.
• Mashing rice - I mash the rice only slightly so that few grains remain whole. It gives nice bite and crunch while eating. You can also grind if you want smooth mixture but I like rough one.
• Oil temperature - Keep oil medium hot always. Too hot oil will make outside brown soon but inside stays uncooked. Too low oil makes pakoras absorb oil and turn soggy.
• Water adding - Do not add much water in the mixture. Just sprinkle little to bring it together. It should be thick, not like batter.
• Shaping - I usually take small portions and drop directly into oil. Do not try to make perfect balls, the uneven edges become very crispy.
• Batch frying - Fry in small batches. If you put too many together the oil temperature drops and pakoras become soft.
• Extra crisp - For extra crispy pakoras, add little more rice flour and fry till deep golden brown. Be patient and fry slowly for perfect texture.

Nutrition

Serving: 100g | Calories: 274kcal | Carbohydrates: 55g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 595mg | Potassium: 262mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1785IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg

The post Rice Pakora Recipe | Rice Pakoda Recipe appeared first on Sharmis Passions.

Panner Sandwich is a quick, tasty and simple sandwich recipe that is savored by all. Paneer Sandwich is delicious sandwich made by toasting bread stuffed with sautéed crumbled paneer, onions and spices. Learn How to make Paneer Sandwich with step by step pictures.

Bread Sandwiches are very easy to make at the same time quite filling and healthy too when you make it wholesome. Paneer Sandwich is one of my trials few weeks back .I just loved the combo of paneer, capsicum with tomato sauce, so did mittu. I am sure this will be perfect for kids as its approved by her.

About Paneer Sandwich

Paneer Sandwich can be packed for your kids snack box or serve it for breakfast. I adapted my paneer bhurji recipe to make this stuffing....you can use the same stuffing for kati roll / frankie etc or just roll it in plain phulka, wrap it and give it to your kids.

I always have limited options when it comes to ordering sandwiches in restaurants as I don't like raw items in my sandwich and most of the veg sandwiches comes with raw tomato which is a big no to me. So I started making my own sandwich according to my tastebuds and here goes a simple paneer sandwich recipe.

Paneer Sandwich Ingredients

• Paneer - Choose to use fresh soft paneer. You can either use homemade paneer or store bought paneer.
• Bread - You can use wheat bread or white bread.
• Vegetables - I have used onion, capsicum. You can use other vegetables like carrot, mushroom etc.
• Spice powders - Red chili powder, garam masala powder is used.
• Tomato sauce - Tomato sauce adds a tangy taste to the filling.
• Coriander leaves - It adds flavor to the filling.

Similar Recipes

• Veg Sandwich
• Mushroom Sandwich
• Cheese Sandwich
• Pesto Sandwich
• Capsicum Sandwich

How to make Paneer Sandwich Step by Step

1.Take the paneer and crumble it well, Set aside. Heat oil in a pan - add ginger garlic paste, onions and sauté till golden brown.

2.Then add capsicum and fry for a minute, then add chili powder, garam masala powder, salt and tomato sauce. Give a quick stir, it should be saucy and not too dry add little water if its too dry. Then add crumble paneer.

3.Mix well, cook for a minute, garnish with coriander leaves and switch off. Trim the edges of 2 slices of bread. Spread a generous layer of paneer stuffing on side and close it another slice of bread, press it well so that it gets sealed. Heat dosa pan with ghee and toast the bread until it turns golden brown on both sides.

Cut diagonally and serve hot / warm!

Expert Tips

• Don't make the sauce very dry then the stuffing may spill out. The stuffing should be moist enough to stick to the bread.
• You can also make it as sealed sandwich using sandwich maker like how I made my veg sandwich or just toast and make it open sandwich.
• You can even add other veggies like carrot and cabbage along with paneer.
• I used homemade fresh paneer so used it directly. If you want to use frozen paneer, then first thaw it then crumble it.
• You can use the same paneer stuffing for kati roll or frankie.
• You can even substitute paneer with tofu and use brown bread for a more healthier and low fat sandwich version.

Serving and Storage

Paneer Sandwich can be served with a cup of coffee, tea or juice. This curry keeps well in fridge for 2 days, reheat and serve it.

If you have any more questions about this Paneer Sandwich Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Paneer Sandwich Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Paneer Sandwich Recipe

Panner Sandwich is a quick, tasty and simple sandwich recipe that is savored by all. Paneer Sandwich is delicious sandwich made by toasting bread stuffed with sautéed crumbled paneer, onions and spices. Learn How to make Paneer Sandwich with step by step pictures.

Course Breakfast, Snack

Cuisine American, French, Indian, Italian

Keyword 30 mins recipes, bread, bread recipes, easy paneer recipes, paneer dishes, paneer recipes, recipes, sandwich, sandwich recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 381kcal

Author Sharmilee J

Ingredients

• 4 slices bread
• 1 small big onion finely chopped
• ½ teaspoon ginger garlic paste
• 2 tablespoon capsicum roughly chopped
• 2 teaspoon tomato sauce
• ½ teaspoon red chilli powder
• ¼ teaspoon garam masala powder
• 2 teaspoon coriander leaves finely chopped
• salt to taste
• 2 teaspoon oil

Instructions

• Take the paneer and crumble it well, Set aside. Heat oil in a pan - add ginger garlic paste, onions and sauté till golden brown.
• Then add capsicum and fry for a minute, then add chili powder, garam masala powder, salt and tomato sauce. Give a quick stir, it should be saucy and not too dry add little water if its too dry. Then add crumble paneer.
• Mix well, cook for a minute, garnish with coriander leaves and switch off. Trim the edges of 2 slices of bread. Spread a generous layer of paneer stuffing on side and close it another slice of bread, press it well so that it gets sealed. Heat dosa pan with ghee and toast the bread until it turns golden brown on both sides.
• Cut diagonally and serve hot / warm!

Notes

• Don't make the sauce very dry then the stuffing may spill out. The stuffing should be moist enough to stick to the bread.
• You can also make it as sealed sandwich using sandwich maker like how I made my veg sandwich or just toast and make it open sandwich.
• You can even add other veggies like carrot and cabbage along with paneer.
• I used homemade fresh paneer so used it directly. If you want to use frozen paneer, then first thaw it then crumble it.
• You can use the same paneer stuffing for kati roll or frankie.
• You can even substitute paneer with tofu and use brown bread for a more healthier and low fat sandwich version.

Nutrition

Serving: 150g | Calories: 381kcal | Carbohydrates: 34g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 37mg | Sodium: 1282mg | Potassium: 204mg | Fiber: 4g | Sugar: 6g | Vitamin A: 470IU | Vitamin C: 16mg | Calcium: 356mg | Iron: 2mg

The post Paneer Sandwich Recipe appeared first on Sharmis Passions.

Kollu Sundal is a healthy and protein packed snack made with horse gram, also called kollu. It is lightly spiced, tossed with grated coconut and tempered with simple aromatic spices. The sundal has soft bite and nutty flavor which makes it really satisfying for evening tea or small meal.

This sundal is very easy to prepare once the kollu is soaked and cooked. It has wholesome taste and filling without feeling heavy. I usually make this during festival days like Navarathri, but it also perfect for anytime you want a healthy quick snack. It is lightly spiced, mildly sweet from coconut and just enough flavor to enjoy on its own or with rice.

About Kollu Sundal

Kollu Sundal is like a traditional South Indian snack made with horse gram, coconut and some simple spices. Kollu needs to be soaked overnight or minimum 6-8 hours before cooking. It helps to cook soft and also easier to digest while keeping that nutty taste.

The sundal is tempered mildly with mustard seeds, curry leaves and dried red chillies. Grated coconut adds mild sweetness and soft texture which balances the nuttiness of kollu. It comes out soft, crunchy, mildly spiced and comforting to eat anytime.

Horse gram sundal is a healthy sundal that you can make for this navaratri. We usually make kollu rasam or kollu paruppu now this sundal has been included too.You can either serve it as  a snack or as a side dish for rice and curry.

You can try small variations depending on what you like. I sometimes put idli milagai podi instead of regular sundal podi if I want it more spicy. You can also throw in roasted peanuts or extra curry leaves for more flavor. Kollu Sundal is pretty versatile - you can eat it warm, slightly cooled or even at room temp, still tastes good.

I usually make Kollu Sundal as evening snack. My family like to have it with tea in evening or sometimes as a small side with rice for lunch. It's healthy, tasty and super easy to make.

Horse gram is the most protein-rich high-powered lentil. That's why race horses are fed with this gram, which is called horse gram in the market. It generates heat in the body and keeps you warm outside. So its great for cold prevention too.

Kollu Sundal Ingredients

• Kollu / Horse gram - Soak kollu overnight to make it soft and easy to cook. You can soak 6 hours minimum too. It is rich in protein, iron and fibre which makes sundal very healthy.
• Sundal podi - I added sundal podi for spice and flavor. You can use idli milagai podi if you want more heat. It gives nice smell and mild spiciness.
• Grated coconut - I put fresh grated coconut at the end. It makes sundal soft and little sweet, balances spice. You can also use desiccated coconut if fresh is not available.
• Tempering - I used mustard seeds, curry leaves, and dried red chillies. You can add hing if you like extra flavor.
• Oil - I have used normal cooking oil. You can use gingelly oil for more traditional taste.

Why This Recipe Works

• It's simple and quick if kollu is soaked properly.
• Kollu Sundal is healthy, full of protein, and filling without being heavy.
• This recipe comes out soft and has nice coconut flavor.
• You can eat it warm, little cooled, or even at room temperature.
• Easy to change things-add more spice, podi, or nuts if you want crunch.

Similar Recipes

• Navaratri Sundal Recipes
• Sundal podi
• Pattani sundal
• Chana sundal
• Moong dal sundal

How to make Kollu Sundal Step by Step

1.Soak kollu in water overnight or atleast 6-8 hours.Pressure cook with enough water(water till immersing level) for 5 whistles in low medium flame.You can either drain water or use it for rasam.

2.Heat oil in a pan - add the items listed under 'to temper' let it splutter.Then add cooked kollu toss it well.Add sundal podi.

3.Add grated coconut, toss it well and cook for 2 minutes and switch off.

Serve hot!

Expert Tips

• Soaking kollu - Soak overnight or at least 6-8 hours. Don't skip soaking, it makes cooking faster.
• Cooking kollu - I pressure cooked for 5 whistles in low-medium flame. If cookingin open pan, it takes more time and you need more water.
• Adding coconut - Always toss freshly grated coconut at the end. It adds soft texture and sweetness. You can also lightly roast coconut for more flavor.
• Spice variations - Sundal podi gives mild spiciness and aroma. Use idli milagai podi for hotter sundal. You can even mix both for a different flavor.
• Oil choice - Neutral oil is fine, but gingelly oil gives traditional South Indian taste. Don't add too much, just enough for tempering.

Serving and Storage

Serve Kollu Sundal warm with tea or as a small side with rice. It also taste nice on its own as snack or part of festival meal. The soft texture and mild spice makes it good for all ages.
You can store in airtight container for few hours at room temperature. It is best eaten same day as coconut can lose freshness, but it still taste good even after cooling. You can reheat little before serving if you want.

FAQS

1.Can I soak kollu for less time?

You must soak for minimum 6 hours, but overnight soaking makes it softer and easier to cook.

2.Can I skip sundal podi?

Yes, you can skip or replace with idli milagai podi. I have used it sometimes for milder taste.

3.Can I add more coconut?

Yes, you can add as much you like. It adds mild sweetness and texture.

4.Do I need to temper?

Yes, tempering gives aroma and depth to sundal. You can lightly fry spices and curry leaves in oil and then toss with kollu.

5.Can I use open cooking?

Yes, you can but I usually prefer pressure cooking because it is faster.

If you have any more questions about this Kollu Sundal do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Kollu Sundal? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Kollu Sundal Recipe

Kollu Sundal is a healthy and protein packed snack made with horse gram, also called kollu. It is lightly spiced, tossed with grated coconut and tempered with simple aromatic spices. The sundal has soft bite and nutty flavor which makes it really satisfying for evening tea or small meal.

Course Side Dish, Snack

Cuisine Indian

Keyword coconut recipes, diwali snacks, legumes recipes, navaratri sundal recipes, stir fry recipes, sundal recipes

Prep Time 8 hours hours

Cook Time 20 minutes minutes

Total Time 8 hours hours 20 minutes minutes

Servings 3 people

Calories 306kcal

Author Sharmilee J

Ingredients

• 1 cup kollu / horsegram
• 2 teaspoon sundal podi
• 3 tablespoon coconut grated
• salt to taste
• water as needed

To temper:

• 3 teaspoon oil
• 1 teaspoon mustard seeds
• 2 red chillies
• 1 small sprig of curry leaves

*You can replace sundal podi with idli milagai podi too

Instructions

• Soak kollu overnight or at least 6-8 hours.
• Pressure cook with enough water(water till immersing level) for 5 whistles in low medium flame. You can either drain water or use it for rasam.
• Heat oil in a pan - add the items listed under 'to temper' let it splutter.
• Then add cooked kollu toss it well. Add sundal podi.
• Add grated coconut, toss it well and cook for 2mins and switch off. Kollu Sundal ready!

Notes

• Soaking kollu - Soak overnight or at least 6-8 hours. Don't skip soaking, it makes cooking faster.
• Cooking kollu - I pressure cooked for 5 whistles in low-medium flame. If cookingin open pan, it takes more time and you need more water.
• Adding coconut - Always toss freshly grated coconut at the end. It adds soft texture and sweetness. You can also lightly roast coconut for more flavor.
• Spice variations - Sundal podi gives mild spiciness and aroma. Use idli milagai podi for hotter sundal. You can even mix both for a different flavor.
• Oil choice - Neutral oil is fine, but gingelly oil gives traditional South Indian taste. Don't add too much, just enough for tempering.

Nutrition

Serving: 75g | Calories: 306kcal | Carbohydrates: 45g | Protein: 17g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 12mg | Potassium: 887mg | Fiber: 12g | Sugar: 5g | Vitamin A: 85IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 5mg

The post Kollu Sundal appeared first on Sharmis Passions.

Vegetable Puffs is an Indian bakery savory snack made with puff pastry and a spiced vegetable filling. Vegetable Puffs is one of those bakery style snacks we all grew up eating. A crisp and flaky puff pastry outside with a spicy vegetable filling inside makes it so tasty and filling. Learn to make Vegetable Puffs with the help of step by step pictures and video.

This is actually very simple recipe because we use ready-made puff pastry sheets. The filling is a mix of vegetables, onion, and spices which give that familiar bakery taste. Once baked, the layers become so flaky and the filling inside stays soft and spicy. Homemade always feels fresh, and you know what goes inside too.

About Vegetable Puffs

Vegetable Puffs is a popular Indian bakery snack which is made using puff pastry and a simple spiced vegetable stuffing. You will mostly find it with potato and peas filling in bakeries, but at home we can add more mixed vegetables too. The filling is lightly spiced, not too strong, so it balances well with the flaky outer layer.

The texture is the best part - crispy layers that break into flakes as you bite, then the soft masala filling comes through. The flavor is simple but very comforting. Variations are endless, you can even make paneer puff, egg puff or chicken puff with the same method.

I like to make these for evening snack or sometimes even for small get-togethers because everyone loves it. And honestly, kids too enjoy it a lot, especially if you keep the spice mild. Store-bought pastry makes it quick and easy, so you don't have to spend hours making the outer layer from scratch.

Usually I bake them on weekends when my family is at home, the smell of these puffs in oven itself is enough to make everyone wait near kitchen.

Veg Puffs Video

Making homemade puff pastry sheets is time consuming and slightly tricky. So using readymade puff pastry sheets comes to rescue as it is so quick and easy to make. Also ready-made frozen puff pastry is commonly used as it saves time. But I will sure post the pastry sheet recipe once I master it.

Vegetable puffs is a very popular snack in Indian bakeries, especially enjoyed with a cup of tea. I grew up eating puffs at my school canteen and it was one of the best. For me, vegetable puffs always brings school memories.

The traditional filling is made of onion, potato, peas and carrot with mild spices. But you can customize it by using baby corn, mushroom, chana, paneer, corn etc. The stuffing should be dry as excess moisture will make the puffs soggy.

Vegetable Puffs Ingredients

• Puff pastry sheets - I used store bought pastry sheets. They bake up crisp, flaky and save a lot of time compared to making from scratch.
• Oil - I have used for tempering the filling and gives moisture.
• Cumin seeds - Gives a light nutty flavor when tempered, do not skip it.
• Mixed vegetables - I have used carrot, peas, potato and onion. You can add other vegetables like mushroom, baby corn, beans, corn etc.
• Onion - Gives sweetness and a light crunch after cooking. You can even add tomatoes if you like.
• Ginger garlic paste - Adds a strong flavor base to the masala. Fresh paste gives better taste but store bought works too.
• Spice powders - I added red chili powder which gives heat and nice color, small pinch of turmeric for earthy taste and little brightness, and garam masala just to bring that Indian touch. You can adjust all this as per how much spice you like.
• Coriander leaves - I have added fresh chopped leaves at the end for nice flavor and freshness.

Why This Recipe Works

• This recipe is easy and uses ready-made puff pastry so saves time.
• It is a bakery style snack but can be made at home with very simple ingredients.
• The filling is versatile, you can change vegetables or even make non-veg versions.
• The crispy outer with soft spicy filling inside makes it a family favorite.
• You can bake a batch and serve it fresh, or even store the shaped unbaked puffs in freezer.

Similar Recipes

• Onion bajji
• Bread bajji
• Onion pakoda
• Medu vada
• Masala vadai

How to make Vegetable Puffs Step by Step

For vegetable filling

1.To a pan heat 1 tablespoon oil - add 1 teaspoon cumin seeds, let it splutter.

2.Add 1 medium sized onion finely chopped along with ginger garlic paste.

3.Saute until transparent. You can add tomatoes if you like.

4.Add 1 and ½ cups mixed vegetables. I have used peas, carrot and potato, make sure to chop it even sized for it to cook evenly.

5.Saute for few seconds.

6.Add around 1 cup water or water till immersing level.

7.Give a quick mix, let it boil.

8.Cook covered for 10-12 minutes or until vegetables turn soft.

9.Check if vegetables are cook soft else cook for few more minutes.

10.Add ¼ teaspoon turmeric powder, 1 and ½ teaspoon red chili powder and ½ teaspoon garam masala powder.

11.Saute well for a minute then add 1 tablespoon coriander leaves.

12.Mix well and switch off. Vegetable stuffing is ready!

Assembling puffs

13.Preheat oven at 220 DEG C for 10 minutes. Thaw frozen puff pastry sheets first. Place it on the parchment paper on a oven tray. Apply water slightly on the edges.

14.Add around 2 tablespoon vegetable stuffing.

15.Close and seal gently. Do not press the edges else the layers will not open out perfectly.

16.Repeat to finish then brush the top with milk.

17.Repeat to finish.

18.Bake in preheated oven at 220 DEG C for 20-25 minutes.

19.Take out and brush with melted butter.

Vegetable puffs is ready!

Expert Tips

• Pastry handling - I always keep the pastry sheets out from freeze for 5-10 minutes before using, else it breaks. Do not thaw fully as it gets sticky.
• Veggies cooking - I usually cook vegetables just soft, not mushy. If it is too soft, the filling will not have good texture.
• Avoid soggy filling - The filling should be dry, without much water. You can saute for few more minutes if you see water left.
• Spice level - You can add more green chilli or extra red chilli powder if you like spicy. This is mildly spiced.
• Shaping - I have used simple rectangle folds. You can also fold triangle shape. Press edges lightly with fork so it stays sealed.
• Sealing - Do not press too tight as it prevents the layers to open out. So just press and seal the edges gently.
• Baking tray - Always line with butter paper so that the puffs doesn't stick. Also leave space between each puff as they expand slightly.
• Temperature - Always bake puffs in high temperature ranging form 200 DEG C - 220 DEG C. For me 220 DEG C works perfect.

Serving and Storage

Serve Vegetable Puffs hot or warm with tomato sauce, green chutney or even just plain. This goes very well with tea or coffee. Leftover puffs can be stored in an airtight box and kept in fridge for 1-2 days. To serve again just reheat in oven or air fryer for few minutes to get back the crisp texture.

FAQS

1.Can I make the puff sheet at home?

Yes you can, but it takes long time with folding and butter. Ready-made pastry sheets is much quicker.

2.Can I use only potato for the filling?

Yes, potato alone works very well and tastes close to bakery style puffs.

3.How do I store unbaked puffs?

Add filling, shape them and freeze. Later thaw for 10 minutes then bake.

4.Can I make it in air fryer instead of oven?

Yes you can bake puffs in air fryer at same temperature, it works fine.

5.Why are my puffs not so flaky?

Always bake in preheated oven, this may happen if oven heat was not enough. Also baking in high temperature is very important to get perfect layers.

If you have any more questions about this Veg Puffs Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Vegetable Puffs Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Vegetable Puff Recipe | Veg Puffs Recipe

Vegetable Puffs is an Indian bakery savory snack made with puff pastry and a spiced vegetable filling. Vegetable Puffs is one of those bakery style snacks we all grew up eating. A crisp and flaky puff pastry outside with a spicy vegetable filling inside makes it so tasty and filling. Learn to make Vegetable Puffs with the help of step by step pictures and video.

Course Appetizer, snacks

Cuisine Indian

Keyword snack recipes

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Calories 220kcal

Author Sharmilee J

Ingredients

• 5 ready-made puff pastry sheet
• 1 and ½ cups mixed veggies chopped
• 1 medium sized onion
• 1 teaspoon ginger garlic paste
• 1 and ½ teaspoon red chilli powder
• ½ teaspoon garam masala powder
• ¼ teaspoon turmeric powder
• salt to taste
• water as needed
• 1 tablespoon coriander leaves chopped

To temper

• 1 tablespoon oil
• 1 teaspoon cumin seeds

Instructions

• To a pan heat 1 tablespoon oil - add 1 teaspoon cumin seeds, let it splutter.
• Add 1 medium sized onion finely chopped along with ginger garlic paste.
• Saute until transparent. You can add tomatoes if you like.
• Add 1 and ½ cups mixed vegetables. I have used peas, carrot and potato, make sure to chop it even sized for it to cook evenly.
• Saute for few seconds.
• Add around 1 cup water or water till immersing level.
• Give a quick mix, let it boil.
• Cook covered for 10-12 minutes or until vegetables turn soft.
• Check if vegetables are cook soft else cook for few more minutes.
• Add ¼ teaspoon turmeric powder, 1 and ½ teaspoon red chili powder and ½ teaspoon garam masala powder.
• Saute well for a minute then add 1 tablespoon coriander leaves.
• Mix well and switch off. Vegetable stuffing is ready!
• Preheat oven at 220 DEG C for 10 minutes. Thaw frozen puff pastry sheets first. Place it on the parchment paper on a oven tray. Apply water slightly on the edges.
• Add around 2 tablespoon vegetable stuffing.
• Close and seal gently. Do not press the edges else the layers will not open out perfectly.
• Repeat to finish then brush the top with milk.
• Repeat to finish.
• Bake in preheated oven at 220 DEG C for 20-25 minutes.
• Take out and brush with melted butter.
• Vegetable puffs is ready!

Video

Notes

• Pastry handling - I always keep the pastry sheets out from freeze for 5-10 minutes before using, else it breaks. Do not thaw fully as it gets sticky.
• Veggies cooking - I usually cook vegetables just soft, not mushy. If it is too soft, the filling will not have good texture.
• Avoid soggy filling - The filling should be dry, without much water. You can saute for few more minutes if you see water left.
• Spice level - You can add more green chilli or extra red chilli powder if you like spicy. This is mildly spiced.
• Shaping - I have used simple rectangle folds. You can also fold triangle shape. Press edges lightly with fork so it stays sealed.
• Sealing - Do not press too tight as it prevents the layers to open out. So just press and seal the edges gently.
• Baking tray - Always line with butter paper so that the puffs doesn't stick. Also leave space between each puff as they expand slightly.
• Temperature - Always bake puffs in high temperature ranging form 200 DEG C - 220 DEG C. For me 220 DEG C works perfect.

Nutrition

Calories: 220kcal | Carbohydrates: 16g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 149mg | Potassium: 271mg | Fiber: 4g | Sugar: 5g | Vitamin A: 917IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 2mg

The post Vegetable Puff Recipe | Veg Puffs appeared first on Sharmis Passions.

Onion Pakoda is a tasty and popular snack made by frying sliced onions along with gram flour, herbs and spices. It is also known as Vengaya Pakoda in Tamil Nadu and Onion Pakora in North India and abroad. Onion Pakoda is very easy, quick to prepare and perfect to serve with a cup of tea.

Onion Pakora Recipe is simple and easy that can be made under 20 minutes, so it's best to make for unexpected guests and for rainy days / winter. Onion Pakoda can be had as such along with tea but pairs up well with chutney which makes the family crave for more.

About Onion Pakoda

Onion Pakoda is a common and popular deep fried Indian snack that is made in every household and also relished at tea stalls as street food. Onion Pakoda is made across India with slight variations in the spices and herbs that are used but the basic recipe of Onion Pakora remains the same.

We make Onion Pakoda for evening snacks and relish it with tea or coffee. Onion Pakora is a tempting and filling snack perfect to enjoy in winter & rains along with a cup of tea. Crisp on the outside and soft inside making it a favorite tea time snack and often served during rainy evenings.

I have tried onion Pakora couple of times but it turned out soggy and hence I did not share the recipe here. Finally after few iterations with different techniques, I have come up with this recipe for a perfect crispy & light onion pakora.

The key is in adding less water and hot oil to the mixture - Also you have to sprinkle water little by little until it comes together & not make the mixture watery. Making a thick mixture gets us the crunchy & tasty pakoda. Do give a try!

Short Video

Onion Pakoda Video

Similar Recipes

• Ragi pakoda
• Onion bajji
• Rice pakoda
• Pakoda kulambu
• Bread pakoda

Onion Pakoda or Onion Pakora

Pakoda, Pakora, Pakodi, Fritters are all one and the same Pakoda!

And regionally Vengaya Pakoda (Tamil), Pyaz Pakora (Hindi),  Onion Pakodi (Telugu), EerulliPakoda (Kannada), UlliVada (Malayalam) all mean the same Onion Pakora!

Onion Pakoda - Baked, Air Fryer Version

Onion Pakora is healthier when baked or air fried than deep fried in oil. Note that the baked version is significantly not crispier & tastier as the fried version. After preparing the mixture add a table spoonful hot oil & mix well then bake it.

• Oven - Preheat the oven to 180 deg C. Spread the mixture on a tray with butter paper and bake it at 200 deg C for 20-30 minutes (turning in between) till they become golden brown.
• Air fryer - Preheat air fryer at 175 deg C for 10 minutes. Lay parchment paper on the tray spray little oil then place the mixture in clusters leaving space in between. First bake at 175 deg C for 10 minutes first then at 200 deg C for 5-6 minutes or until golden and crisp. Enjoy healthy baked pakoras!

Onion Pakoda Ingredients

• Onions - Use medium sized big onion for this recipe. Check if it not spoiled inside before using it. Cut into medium thick slices.
• Besan flour - Use store bought fine besan flour which works perfect for onion pakoda.
• Rice flour - Adding rice flour makes pakora crisp.
• Spice powders - I have added red chili powder and fennel seeds in this recipe. Feel free to add spices of your choice additionally - garam masala powder and coriander powder can be added.
• Hing - Hing adds flavor and aids in digestion.
• Green chili - Green chili adds extra spice to the pakoda.
• Herbs - I have added mint leaves and curry leaves. You can add coriander leaves additionally. You can even use ginger garlic paste additionally.
• Oil - Use regular cooking oil (refined / groundnut / gingelly)  for making pakoras.

How to make Onion Pakoda Step by Step

1.First take 2 medium sized onions.

2.Remove the skin and discard it.

3.Cut each onion into 2 like this.

4.Remove the white part.

5.This white part should be discarded. Repeat to finish.

6.Now start slicing each half.

7.Slice them thin as uniform as possible.

8.Separate the layers. Now fried onion is ready.

9.To a mixing bowl add 2 onion sliced along with ½ cup besan flour, ¼ cup rice flour, ¼ cup mint leaves, a small sprig curry leaves, 1 green chili, salt to taste, ½ teaspoon red chili powder, ⅛ teaspoon hing and ½ teaspoon fennel seeds powder.

10.Mix this well first.

11.Add 1 teaspoon hot oil. Adding hot oil adds extra crispness to the pakodas.

12.Sprinkle water little by little and start mixing. Do not apply pressure while mixing as the water from onions will start leaving out making the mixture watery.

13.Do not add more water just sprinkle and mix. It should be thick like shown and not like a batter.

14.Heat oil in a kadai - pinch and add the mixture in batches. Do not overcrowd.

15.For the first few seconds allow it to fry undisturbed. Once it starts to turn golden flip over.

16.Deep fry in medium flame. Flip over and fry evenly.

17.Fry until it is reddish brown as shown in the picture below.

18.Drain oil and remove using a perforated ladle.

19.Repeat to finish. Finally switch off and add a small sprig curry leaves.

20.Drain and remove the curry leaves.

21.Add the curry leaves to the fried pakodas.

Enjoy crispy and crunchy onion pakoda with tea...yumm!!

Expert Notes

• Onion - Cut into then separate the layers. Onion will let out water so mix it well then add water little by little.
• Preparing - Do not add more water just sprinkle little by little mix and then add if needed. Add water just for binding. Adding hot oil adds more crispness so do not miss it.
• Frying - Do not overcrowd while adding to hot oil, just make clusters and add it roughly.
• Leftover batter - If you have leftover mixture or you make vegetable pakoras with chopped cabbage, beet, cauliflower and mixed veggies.
• Other vegetables - You can make pakoras replacing onion with cashews, spinach, paneer, beetroot, cabbage, capsicum and mixed veggies.
• Spices - You can add spices of your choice based on your preferences - garam masala powder, turmeric powder, coriander powder, ginger garlic paste, ajwain, hing and cumin seeds.

Serving & Storage

Pakoda taste best both hot & at room temperature! You can store it in air tight container for next day use and heat it before serving. I pack it for kids snack time and also during travel. Enjoy Pakoda with Chutney or sauce of your choice and tea /coffee for a Hi-Tea. Keeps well in room temperature for 2 days.

FAQS

1.Onion Pakoda & Onion Bajji - Are they same?

No - Pakoda & Bajji are different. The difference comes with the taste, texture and in the making.

Taste - Pakoda we tend to taste more of onion in Onion Pakoda while we tend to taste the spiced flour most with onion in Bajji

Texture - Pakoda is crispy & crunchy while Bajji is soft with a slight crisp at the edges.

Making - Pakoda mixture is thick & just coating the onions while Bajji mixture is the onions are completely coated with batter.

2.Is Onion pakora healthy?

Onion pakora is a healthy snack compared to the junk and packed foods. However eat them in moderation, as it may add lot of calories (approx. 250 calories per serving) as it involves deep frying.

3.What oil can I use for deep frying?

Any cooking oil can be used like refined oil, groundnut oil etc. I prefer groundnut oil for deep frying.

4.How to make onion pakoda crisp?

• Slice it thin
• Add less water
• Add hot oil
• Fry in medium heat

5.Can I bake onion pakoda instead of frying?

Yes, you can bake or air-fry them at 180°C, brushing with a little oil. However, the texture may not be as crispy as deep-fried pakodas.

If you have any more questions about this Onion Pakoda Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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Onion Pakoda Recipe | Onion Pakora Recipe

Onion Pakoda is a tasty and popular snack made by frying sliced onions along with gram flour, herbs and spices. Onion Pakoda is very easy, quick to prepare and perfect to serve with a cup of tea. Onion Pakoda Recipe with the tip of making it crisp & less oily is explained in this post with step by step pictures and video.

Course Snack

Cuisine Indian

Keyword savoury recipes, snack recipes, starter

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 358kcal

Author Sharmilee J

Ingredients

• 2 medium sized big onion
• ½ cup besan flour
• ¼ cup rice flour
• ½ teaspoon red chilli powder
• ½ teaspoon fennel seeds powder
• ⅛ teaspoon hing
• 1 green chili (roughly chopped)
• ¼ cup mint leaves (loosely packed)
• a small sprig curry leaves
• 1 teaspoon hot oil
• salt to taste
• oil to deep fry
• water as needed

Instructions

• First take 2 medium sized onions.
• Remove the skin and discard it.
• Cut each onion into 2 like this.
• Remove the white part.
• This white part should be discarded. Repeat to finish.
• Now start slicing each half.
• Slice them thin as uniform as possible.
• Separate the layers. Now fried onion is ready.
• To a mixing bowl add 2 onion sliced along with ½ cup besan flour, ¼ cup rice flour, ¼ cup mint leaves, a small sprig curry leaves, 1 green chili, salt to taste, ½ teaspoon red chili powder, ⅛ teaspoon hing and ½ teaspoon fennel seeds powder.
• Mix this well first.
• Add 1 teaspoon hot oil. Adding hot oil adds extra crispness to the pakodas.
• Sprinkle water little by little and start mixing. Do not apply pressure while mixing as the water from onions will start leaving out making the mixture watery.
• Do not add more water just sprinkle and mix. It should be thick like shown and not like a batter.
• Heat oil in a kadai - pinch and add the mixture in batches. Do not overcrowd.
• For the first few seconds allow it to fry undisturbed. Once it starts to turn golden flip over.
• Deep fry in medium flame. Flip over and fry evenly.
• Fry until it is reddish brown as shown in the picture below.
• Drain oil and remove using a perforated ladle.
• Repeat to finish. Finally switch off and add a small sprig curry leaves.
• Drain and remove the curry leaves.
• Add the curry leaves to the fried pakodas.
• Enjoy crispy and crunchy onion pakoda with tea...yumm!!

Video

Notes

• Onion - Cut into then separate the layers. Onion will let out water so mix it well then add water little by little.
• Preparing - Do not add more water just sprinkle little by little mix and then add if needed. Add water just for binding. Adding hot oil adds more crispness so do not miss it.
• Frying - Do not overcrowd while adding to hot oil, just make clusters and add it roughly.
• Leftover batter - If you have leftover mixture or you make vegetable pakoras with chopped cabbage, beet, cauliflower and mixed veggies.
• Other vegetables - You can make pakoras replacing onion with cashews, spinach, paneer, beetroot, cabbage, capsicum and mixed veggies.
• Spices - You can add spices of your choice based on your preferences - garam masala powder, turmeric powder, coriander powder, ginger garlic paste, ajwain, hing and cumin seeds.

Nutrition

Serving: 75g | Calories: 358kcal | Carbohydrates: 46g | Protein: 10g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 1972mg | Potassium: 484mg | Fiber: 7g | Sugar: 8g | Vitamin A: 780IU | Vitamin C: 210mg | Calcium: 107mg | Iron: 2mg

The post Onion Pakoda Recipe | Onion Pakora Recipe appeared first on Sharmis Passions.