A delicious variation of the traditional pakoda, featuring stuffed onion peels with a spicy potato filling.
Ingredients
Onion Peels and Besan Slurry
- 4onion peels
- 2tbspbesan
- 1tspgaram masala
- 1pinchred chilli powder
- 1pinchhaldi powder
- 1dashsalt
- water to mix
Potato Filling
- 2boiled potato
- 1onion
- 1green chilli
- 1dashsalt
- 1pinchred chilli powder
- 1tspgaram masala
- 1tspamchur powder
Nutrition (per serving)
Calories
16.1kcal (0.81%)
Protein
0.9g (1.8%)
Carbs
2.4g (0.87%)
Sugars
0.4g (0.76%)
Healthy Fat
0.3g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
How to make Stuffed Onion Pakoda
Prepare Besan Slurry
In a bowl, mix besan, salt, red chilli powder, garam masala, and haldi powder.
Add water gradually to make a thick slurry that can coat the onion peels well.
Prepare Potato Filling
Mash boiled potatoes in a bowl.
Add finely chopped onion, green chilli, salt, red chilli powder, garam masala, and amchur powder. Mix well.
Assemble and Cook Pakoda
Stuff each onion peel with the potato filling.
Dip the stuffed onion peels into the besan slurry, ensuring they are well-coated.
Deep fry the coated onion peels until golden brown and crispy.
Nutrition (per serving)
Nutrition (per serving)
Calories
16.1kcal (0.81%)
Protein
0.9g (1.8%)
Carbs
2.4g (0.87%)
Sugars
0.4g (0.76%)
Healthy Fat
0.3g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the besan slurry is thick enough to coat the onion peels properly.
Adjust the spices in the potato filling according to your taste preference.
FAQS
How do I make stuffed onion pakoda crispy?
To achieve crispy stuffed onion pakoda, ensure that the besan slurry is thick enough to coat the onion peels well. Additionally, frying them at the right temperature is crucial; if the oil is too hot, they may burn, and if it's too cool, they will absorb excess oil. Fry until they are golden brown for the best texture.
Can I make stuffed onion pakoda gluten-free?
Yes, you can make stuffed onion pakoda gluten-free by substituting besan (gram flour) with a gluten-free flour blend or chickpea flour. This will maintain the flavor and texture while accommodating gluten sensitivities.
What is the best way to store leftover stuffed onion pakoda?
To store leftover stuffed onion pakoda, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 2-3 days. To reheat, place them in an oven or air fryer to restore their crispiness instead of microwaving.
What can I serve with stuffed onion pakoda?
Stuffed onion pakoda pairs wonderfully with mint chutney or tamarind sauce for dipping. You can also serve them alongside a fresh salad or yogurt raita to balance the spiciness.
What are some variations I can try for the filling in stuffed onion pakoda?
You can experiment with the filling for stuffed onion pakoda by adding ingredients like grated carrots, peas, or paneer for added flavor and nutrition. Spices can also be adjusted to your taste, such as adding cumin or coriander for a different twist.
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Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar...
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