As you know mums love to cook and my MIL is no exception so when she was here we got to eat a variety of Newari and Nepali food like Yomari, Haluwa, aloo chops and she also made Pyaj ko pakoda.
Pyaj means onion in Nepali.
The process is very simple and I am sharing the recipe here.
- 3 medium size Onions, finely sliced
- 1/2 cup Gram Flour (Besan Flour)
- 1/4 cup Rice Flour
- 1 teaspoon grated Ginger
- 1/2 teaspoon Red Chilli Powder
- 2 tablespoons finely chopped Coriander Leaves
- Oil, for deep frying
- Salt to taste
- In a bowl, mix sliced onion gram flour, rice flour, ginger, red chilli powder, coriander leaves and salt.
- Add ¼ cup of water and mix well and keep aside for 5 minutes.
- The onion pakoda batter is ready to be fried. Do not add more water unless required otherwise pakodas will not turn crispy.
- Heat oil in a deep pan (or wok) and take a handful of batter mixture in the hand and gently drop 3-4 small fritters into the oil at a time and deep fry.
- Fry the onion pakodas, till they look crisp and golden on both sides (once the underside is golden brown turn them over so both sides are golden). Repeat the process for the remaining batter and deep-fry in batches.
- Remove them with a slotted spoon and drain them on the kitchen paper towels for excess oil to be absorbed.
- Serve onion pakodas with your favourite sauce.
M from nepaliaustralian
Posted in Foodie, Nepali food, Newari Food, Recipe
Tagged gram flour, nepali food, nepali snacks, Onion, onion pakoda, onion reci[pe, Pyaj ko pakoda, snacks, vegetarian
I made a Besan ko Ladoo for the first time in my life from a recipe I found on the internet. It turned out good so I am sharing the recipe here. It is taken from the website Manjula’s kitchen and the pictures are from my attempt to make them.
Ladoos are rich, sweet dessert-snack made from gently roasted gram flour (besan). This recipe will make approximately 16 ladoos.
- 1 1/2 cups gram flour (basen)
- 2 tablespoons semolina flour (fine sooji)
- 1/2 cup unsalted melted butter
- 3/4 cups sugar (I used only ½ cup sugar as I don’t like my ladoos too sweet)
- 4 tablespoons sliced almonds (badam)
- 1/4 teaspoon coarsely grounded cardamom seeds (ilaichi)
- 1 tablespoon melted butter or ghee
- 1 tablespoon sliced pistachios (pista)
- Put the besan (gram flour), sooji, and melted butter in a large frying pan and mix.
- Turn on the stove to medium heat and begin to roast the besan mixture until besan becomes light golden brown in color. Stir the mixture continuously with a spatula to prevent burning. Cooking on high heat will not allow the mixture to cook thoroughly.
- When the color has changed you will also start to smell the sweetness of roasted besan. This should take about 7 to 10 minutes.
- Remove the pan from the heat and let the besan cool until it is warm to the touch but don’t let it cool to room temperature.
- While the mixture is warm add and mix cardamom seeds, almonds, and sugar.
- To make the ladoos, take about 2 tablespoons of warm besan mixture into your palm. Gently press the mixture between your palms to form a smooth, round ball. The ladoos are usually about the size of a ping-pong ball, but you can adjust the size as you prefer.
- When you have finished making all of the ladoos, take one ladoo at a time and dip the ladoo a quarter-inch into melted butter or ghee. Then lightly touch the part of the ladoo with the butter into the sliced pistachios just enough so that some pistachios stick to the ladoo.
- Put ladoos back on the plate with the pistachio side facing up.
- Leave the ladoos on the plate to cool to room temperature before putting into a covered container.
Posted in Recipe
Tagged almonds, badam, besan, Besan ko ladoo, cardamom seeds, ghee, gram flour, ilaichi, ladoo, pista, semolina flour, sooji, sugar