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Chetna Makan appeared on the Great British Bake Off in 2014 and won the ’Christmas bake off 2016’.
Her first book ’The Cardamom Trail’ came out in April 2016.
Her second book ’Chai, Chaat & Chutney’ came out in July 2017.
Her third book ’Chetna’s Healthy Indian’ came out in Jan 2019.
Her fourth book ’Chetna’s Healthy Indian Vegetarian’ came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Hey guys welcome back to another master Class I want to start by saying a Massive thank you for showing so much Love to the other masterclass videos I Have shared so far Um and if you haven’t watched them then Please do go check it out I will leave The links in the comments below but I am Going with the weather so the sun has Finally come out after a week of Non-stop rain and I think this is the Kind of weather you want something Comforting and also the festive season Is coming up so this is a great snack if You want to serve it as a party food or You know just share it with friends over Some drinks so I am doing the best way To make onion pakoras or onion bhajis or Crispy onion fritters whatever you want To call them so let’s get cooking and Before I start can I please request you To subscribe to the channel share it With your friends and hit the Bell Button so you don’t miss any recipes Right so first things first the onions It’s the onion pakora so you could use Red onions you could use white onions it Kind of doesn’t matter so much I prefer Using red white onions for this is Because I find sometimes the red onions A bit too stringy and that’s the only Reason but which is why I like this and They’re a bit sharper which is quite Nice for the pakoras and another plus
Point of onion pakoras is that they are Gluten free so there will be more people Who might be able to eat this snack and Enjoy it I’ve decided that I’m going to Use the white onions so the next thing To do is chop them up and get them ready For the pakoras I have shared pakora Recipes in the past on my channel and Um these master classes a bit slightly Long and a lot of talking and explaining Because I want to share the tips and Tricks to get these recipes perfect so Um I’ve shared them but I thought I’ll Do a master class because I’m just going To concentrate on the onion pakoras Because They are one of the simplest snacks to Make so if in India growing up and if Somebody just turned up at your door a Relative or a friend and you’re serving Them a cup of tea you know 99 of the Times my mom would make onion pakoras Because it’s something you don’t need Any prep for you always have onions and Gram flour in the house so yeah it’s a Very very quick thing to prepare for Your guests and I’m going to chop these Onions Um I’m gonna slice them thinly and I’m Not going to chop them up but slice them Into thin pieces and while the onions Are I’m going to still chop the onions I Haven’t started yet but while I do that I’m also going to put some sunflower oil
To deep fry so I usually use a kadhai Which is what is used in India for deep Frying but if you don’t have it or if You want to use something else you could Use a frying pan but it doesn’t kind of Deep fry deep fry it kind of of shallow Fries which is also fine but if you want That crispiness then you really do need Um kind of deep deep frying you could Use a deep fat fryer or a pan like this As well what You have at home really make it work for You and I’m Gonna Fill This up with some Rapeseed oil or sunflower oil you could Use either is absolutely fine for deep Frying and I just fill it three-fold let Me show it to you so I’ve got it Um 3 4 full I’ve left a little bit so that It doesn’t Splash out a lot and now I’m Going to chop up the onions once I’ve Peeled the onions I’m using three onions For a family of four and I’m just going To chop them up into thin slices I’m just showing you the basic onion Pakoras how to make them which is why I’m thinly slicing these so you get nice Thin long pieces and then you separate Them make sure you separate them when You’re going to add it in the batter and To this I am going to add a couple of Garlic cloves and a small piece of Ginger And I promise just this little bit I
Know it’s not very little but just this Bit is going to add so much flavor Absolutely tons of flavor To your pakoras Just grate it in And a few of you have inquired about This grater Um I have actually had this for Over 15 years so it’s a really old one I Have no idea where I bought it from and How much but it’s very very old so sorry I can’t help you there So I’m going to transfer all of this Into a bowl I’m just gonna try and separate the Onions as much as I can then the ginger And garlic And here I have got a little bit of Fresh coriander I’m gonna try and chop It As fine as possible Because I don’t want big leaves in the Actual batter I am adding ginger and garlic and Um and coriander And I’m trying to give you the best Onion pakoras that I make that I enjoy And I want you to have the same but if You want to skip ginger garlic and Coriander they’ll still be delicious Pakoras but if you want the real deal The best then you add in everything also Going to add one green chili Chili heat is completely to your taste
Because it depends on how hot and spicy You want it I like to add one chili Because it’s not too much and whoever Gets a little piece of chili gets a Little bite and a kick of that heat So you could add more than one chili I’m Just gonna stick with one there it goes In and now it’s time for some spices for This much quantity I’m going to add half A teaspoon of salt Half a teaspoon of chili powder Half a teaspoon of ground cumin And half a teaspoon of Chaat Masala and This is such a lively spice mix I’m just Gonna mix it all up before I add the Flour We have got the mixture ready till here Now it comes to the flour so we use gram Flour for any kind of pakoras mostly Gram flour And the quantity now I would love to Give you an exact weight of the gram Flour which I will give you but I would Say that the whole idea of doing this Master class is so I can give you tips To get it right I would Don’t think about how much grams and how Much weight of flour I’m telling you Just add little at a time and see when The onions are fully coated that’s when You stop but for people who are new to Cooking and are not very confident I Will give you an exact weight as well So the key is I have put this on
Weighing scale that you add a bit of Flour First So I’m gonna go for 50 grams first There’s 50 grams actually it’s 60 grams Then you mix it up then you see that the Onions are properly coated And what you start doing is I should Start mashing it up and that will Release the moisture from the onions Into the flour I’m going to add another 10 grams Make it 20. so there’s the exact 80 Grams of Um Flour to this so I’m going to take it Off the weighing scale and what I’m Going to do is mash it up well See you can still tell that this is an Onion pakora and that is how it should Be you shouldn’t actually see the flour More than the onions that is the key to Good onion pakoras so once you’ve mashed It there’s a little bit of moisture the Flour has started to stick to the onions I’m going to add tiniest bit of water This is where you have to be really Careful and don’t get carried away so I’m going to take one tablespoon first And see if that has worked And you might think oh my God there’s Not enough flour and this is not the Picorice trust me you really want to Give this a go
I’ve added one more tablespoon and Actually That has Um that has been enough because you can See there is no flour left at the bottom Of the pear bowl that means all the Flour is now stuck to the onions See no flower at all and that is just Right so just a couple of tablespoons of Water and now we fry how do you check That the oil is ready you just put a Little piece of the onion and see if it Sizzles oh yes so I’m going to turn this To medium I don’t want it super high and All I’m gonna do is let me show you So just going to take a small portion Right let me wash my hands first they’re Too sticky Okay my hands are clean now it’s just Too sticky I couldn’t really show you How I’m doing so right take a portion And kind of it’s so sticky you don’t Have to really do much you just drop it In Just be very careful you can of course Use Um Uh deep fat fryer for this So I’m just gonna Fill the Karhai Beautiful I let it cook until golden and crispy And once they start to get a bit golden
As you can see you just turn them over And let it cook on the other side as Well One more tip if you cook this on very High Heats they will go completely Golden on the outside and then the gram Flour will still remain raw and you can Taste it if you cook it on really low Heat then it is going to take forever to Cook first fall but at the same time It’s going to absorb up a lot of extra Oil so they’ll be quite oily so you need To make sure that your temperature of The oil is medium Something between 160 170 Um And that is quite useful to get that Christmas Oh Just in time as the Sun is setting and It’s time for my cup of tea these will Be ready and you if you have made Pakoras before there are tons of recipes Out in the world of recipes and nobody’s Recipe is right or wrong if they’ve been Making it like that in their family That’s how it is this is just how I cook Them and how I found that I get the Perfect crispness perfect flavor every Single time Right these are looking So get them out on some kitchen rule to Absorb excess oil which is quite handy And I am going to continue to fry the
Rest of this mixture These are all getting beautifully done Now another tip if you are making this For a party say example I make these Onion pakoras for get togethers and Parties a lot and what I do is I won’t Make it the day before not really you Could do that but no so if I’ll make it Uh in the morning for the evening party And I will fry them and transfer them on A baking tin and just leave them there Cover them up and just half an hour or When people arrive I’m gonna put that in That whole tray in a hot oven at around 180c for just 15 minutes or so Um and that will just reheat the onions Pakoras uh perfect and ready to be Served obviously fresh is the best but That is a great way to have like a Little canopy or a bite to eat at a Party Right that is another one done And before I move on I could actually Serve this lot up It’s left to do is pile them up On a plate And now we’ve finished this with a Sprinkling of Chaat masala [Music] When I started filming this video the Sun was still out and it’s only taken me 10 minutes to prepare this but Yeah it’s already saying bye right this
Is it guys a master class in perfect Onion pakoras I just call them pakoras Um because that’s what I’ve called them Growing up Um but yeah I really hope that this Video was helpful uh don’t forget to Subscribe and share it I just want to Spread the love and knowledge of simple Indian food time so what do you oh what Would you serve this with I would serve It with my favorite coriander and mint Chutney you can find the recipe on the Channel I’ll share it so many times Um Or my kids love it with some ketchup And I didn’t stop them because why not Hmm [Music] I really don’t need to say anything It is Packed With flavor and I really hope that this Is the best onion bhajis you’ve ever Made please let me know your thoughts in The comments and I’ll see you back on Others with another recipe soon if There’s anything you want to see a Master class in let me know in the Comments Please try these Hmm Somebody to take this plate from me I’ll Finish them all [Music]
Foreign [Music]
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