Pyaaz ka pakora Pakistan ke har ghar mein bohat shoq se banaya aur khaya jata hai. Chahe barish ka mausam ho, thandi shaam ho ya phir Ramzan ka iftar, pyaaz ke karakaydaar pakoray har table ki shaan hotay hain. Is recipe ki khas baat yeh hai ke yeh bohat asaan hai aur kam ingredients mein tayar ho jati hai.

Sab se pehle pyaaz ko patlay aur barabar slices mein kaat lein. Behtareen taste ke liye zyada patlay slices karein taake pakoray zyada crispy banain. Ab ek bowl mein pyaaz daal kar us mein namak milayein aur 5 minute ke liye chhor dein. Is se pyaaz apna pani chhor deta hai jo batter ko behtareen banata hai.

Ab usi bowl mein besan, laal mirch powder, haldi, dhaniya powder, zeera aur hara dhaniya daal dein. Agar aap ko thora spicy pasand hai to hari mirch barik kaat kar bhi shamil kar sakte hain. Thora sa baking soda ya ajwain dalne se pakoray aur zyada halka aur hazm hone mein asaan ho jate hain.

Ab zarurat ke mutabiq pani daal kar medium consistency ka batter tayar karein. Batter zyada patla nahi hona chahiye warna pakoray tail mein phail jayein ge, aur zyada gaadha hoga to pakoray kachay reh sakte hain.

Kadhai mein tail garam karein. Tail zyada tez garam nahi hona chahiye warna pakoray upar se jal jayein ge aur andar se kachay reh jayein ge. Medium flame par chamach ya haath se chotay chotay pakoray tail mein daal dein. Pakoray ko darmiyani aanch par fry karein aur beech beech mein palat'te rahein.

Jab pakoray golden brown aur crispy ho jayein to unhein kitchen paper par nikal lein taake extra tail jazb ho jaye. Garam garam pyaaz ke pakoray hari chutney, imli ki chutney ya ketchup ke sath serve karein.

Yeh recipe sirf nashtay ya iftar ke liye hi nahi balkay chai ke sath bhi lajawab lagti hai. Agar aap mehmanon ke liye kuch jaldi aur tasty banana chahte hain to pyaaz ka pakora best option hai. Isay aik martaba zaroor try karein aur apne ghar walon se daad wasool karein. ... See More