ময়দা আর পেঁয়াজ দিয়ে ৪টি ভিন্ন স্বাদের মজার ইফতার রেসিপি এক নজরে দেখে নিন | Onion Snacks Recipe Easy
Recipes in this Video
Ingredients
- ●3 cups all-purpose flour
- ●1 packet (2 1/4 tsp) active dry yeast
- ●1 cup warm water (110°F)
- ●1/4 cup sugar
- ●1/4 cup vegetable oil
- ●1 tsp salt
- ●1 medium onion, finely chopped
- ●1 tbsp butter
- ●1 egg (for egg wash)
Instructions
- 1In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5-10 minutes until frothy.
- 2In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and vegetable oil.
- 3Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.
- 4Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5While the dough is rising, sauté the chopped onion in butter over medium heat until soft and translucent. Let it cool.
- 6Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/2 inch thick.
- 7Spread the sautéed onions evenly over the dough, then roll it up tightly from one end to the other.
- 8Cut the rolled dough into 12 equal pieces and place them in a greased baking dish, cut side up.
- 9Cover the rolls with a cloth and let them rise for another 30 minutes.
- 10Preheat the oven to 375°F (190°C). Brush the tops of the rolls with beaten egg for a golden finish.
- 11Bake for 20-25 minutes or until golden brown. Let cool slightly before serving.
Equipment
Aloo Chop, a popular street food in Nepal, reflects the country's love for flavorful snacks. Typically enjoyed as a quick bite or during festivals, these potato fritters are a staple in many households. The dish showcases the versatility of potatoes, often paired with spices and herbs, making it a beloved comfort food. Today, variations can be found in many parts of South Asia, with each region adding its unique twist.
Ingredients
- ●potatoes
- ●green peas
- ●onion
- ●ginger
- ●garlic
- ●green chili
- ●coriander leaves
- ●cumin powder
- ●turmeric powder
- ●bread crumbs
- ●oil
- ●salt
- ●black pepper
- ●lemon juice
- ●egg
Instructions
- 1Boil potatoes until tender, about 15-20 minutes.
- 2Peel and mash the boiled potatoes in a bowl.
- 3Heat oil in a pan over medium heat; add chopped onions and sauté until translucent, about 3-4 minutes.
- 4Add ginger, garlic, and green chili; cook for 1-2 minutes until fragrant.
- 5Stir in green peas, cumin powder, turmeric powder, salt, and black pepper; cook for 2-3 minutes.
- 6Remove from heat and mix in chopped coriander leaves and lemon juice.
- 7Allow the mixture to cool slightly, then shape into small patties.
- 8Dip each patty in beaten egg, then coat with bread crumbs.
- 9Heat oil in a deep pan over medium heat until shimmering.
- 10Fry the patties until golden brown, about 3-4 minutes per side.
- 11Drain on paper towels to remove excess oil.
- 12Serve hot with chutney or sauce.
Ingredient Alternatives
potatoes
Healthier: sweet potatoes
Cheaper: mashed potatoes
Sweet potatoes add nutrients and flavor.
bread crumbs
Healthier: oats
Cheaper: crushed crackers
Oats provide fiber and are often cheaper.
green peas
Healthier: edamame
Cheaper: frozen peas
Edamame is high in protein.
egg
Healthier: flaxseed meal
Cheaper: aquafaba
Flaxseed meal serves as a binding agent.
Techniques
Equipment
Also Known As
Onion Pakora, originating from India, is a beloved snack often enjoyed during monsoon season with a cup of chai. These crispy fritters are made by mixing sliced onions with chickpea flour and spices, then deep-frying until golden. They are a staple at festivals and gatherings, showcasing the vibrant flavors of Indian cuisine. Today, variations exist globally, with many enjoying them as a popular street food.
Ingredients
- ●onions
- ●chickpea flour
- ●rice flour
- ●cumin seeds
- ●coriander powder
- ●turmeric powder
- ●red chili powder
- ●salt
- ●water
- ●fresh cilantro
- ●green chilies
- ●oil for frying
Instructions
- 1Slice onions thinly and place in a large mixing bowl.
- 2Add chickpea flour, rice flour, cumin seeds, coriander powder, turmeric powder, red chili powder, and salt to the bowl.
- 3Chop fresh cilantro and green chilies, then add them to the mixture.
- 4Mix the ingredients well, ensuring the onions are coated with the flour and spices.
- 5Gradually add water to the mixture, stirring until a thick batter forms.
- 6Heat oil in a deep frying pan over medium heat until hot.
- 7Scoop small portions of the batter-coated onions and carefully drop them into the hot oil.
- 8Fry the pakoras in batches, turning occasionally, until golden brown and crispy, about 4-5 minutes.
- 9Remove the pakoras with a slotted spoon and drain on paper towels.
- 10Serve hot with chutney or sauce of choice.
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