Punjabi Thunder Onion Pakoras (Fritters) Recipe by Gurpal kaur Ubhi's {Heavenly Jewel Kitchen}
Cooking Instructions 30 mins 1 In a bowl, add sliced onions and sprinkle a little salt. Let them sit for 5 mins so they release moisture. Add gram flour, rice flour, green chili paste, ginger garlic paste, chopped coriander leaves and all the dry spices. 2 Mix everything well, add just a splash of water to bind it into a thick, sticky batter (not too runny). Heat oil in a pan over medium flame. Drop small portion of the batter using your spoon. Fry the Pakoras (fritters) in batches until crispy and golden brown on all sides. 3 Remove onto paper towels to drain excess oil. Garnish & serve: garnish with fresh coriander leaves and serve hot with sweet tamarind dip - a perfect monsoon moment from Punjabi tradition 🌧️💚. 1 In a bowl, add sliced onions and sprinkle a little salt. Let them sit for 5 mins so they release moisture. Add gram flour, rice flour, green chili paste, ginger garlic paste, chopped coriander leaves and all the dry spices. 1 In a bowl, add sliced onions and sprinkle a little salt. Let them sit for 5 mins so they release moisture. Add gram flour, rice flour, green chili paste, ginger garlic paste, chopped coriander leaves and all the dry spices. 2 Mix everything well, add just a splash of water to bind it into a thick, sticky batter (not too runny). Heat oil in a pan over medium flame. Drop small portion of the batter using your spoon. Fry the Pakoras (fritters) in batches until crispy and golden brown on all sides. 2 Mix everything well, add just a splash of water to bind it into a thick, sticky batter (not too runny). Heat oil in a pan over medium flame. Drop small portion of the batter using your spoon. Fry the Pakoras (fritters) in batches until crispy and golden brown on all sides. 3 Remove onto paper towels to drain excess oil. Garnish & serve: garnish with fresh coriander leaves and serve hot with sweet tamarind dip - a perfect monsoon moment from Punjabi tradition 🌧️💚. 3 Remove onto paper towels to drain excess oil. Garnish & serve: garnish with fresh coriander leaves and serve hot with sweet tamarind dip - a perfect monsoon moment from Punjabi tradition 🌧️💚. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mozzarella Salad Brookies - Brownies & Cookies Cheesy Crockpot Kielbasa Hashbrowns Quick Shrimp and Broccoli Stir-Fry Pan-Fried German Potato Cakes (Reibekuchen) Mozzarella Salad Brookies - Brownies & Cookies Cheesy Crockpot Kielbasa Hashbrowns Quick Shrimp and Broccoli Stir-Fry Pan-Fried German Potato Cakes (Reibekuchen) Red Wine Braised Beef Short Ribs Quinoa upma (Healthy and less oily) Savory Grilled Marinated Steak Kabobs Chia Bourbon Pudding Quick Shrimp and Broccoli Stir-Fry Sweet Banana Cutlet – Healthy Ghee-Fried Dessert Mozzarella Salad Fresh Cucumber and Tomato Toss Tea time Beetroot Walnut cake Seasoned Roasted Pumpkin Seeds Red Wine Braised Beef Short Ribs Quinoa upma (Healthy and less oily) Savory Grilled Marinated Steak Kabobs Chia Bourbon Pudding Quick Shrimp and Broccoli Stir-Fry Sweet Banana Cutlet – Healthy Ghee-Fried Dessert Mozzarella Salad Fresh Cucumber and Tomato Toss Tea time Beetroot Walnut cake Seasoned Roasted Pumpkin Seeds