India x Korea

Kimchi onion pakoda

Name: Kimchi onion pakoda
Total time: 25 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 2 large thinly sliced onion; 3/4 cup squeezed and chopped napa cabbage kimchi; 3/4 cup besan (chickpea flour, gram flour); 3 tbsp rice flour; 1 1/2 tsp gochugaru; 1/2 tsp ajwain (carom seeds); 1 chopped green chilli; 1 sprig chopped curry leaves; Salt, to taste; 2 cups for deep frying about 3 tbsp is absorbed cooking oil (vegetable oil); 2/3 cup curd (plain yogurt, natural yoghurt); 1 tbsp gochujang; 1 tsp honey; 2 sliced spring onion (green onion, scallion); 1 tsp sesame seeds

Kimchi joined the pakoda party and brought its own sourness. Rain is optional, tea is not.

25 minTime

9 gProtein each

mediumSpice

Pakoda weather everywhere2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

304kcalsame

9 gproteinsame

5 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Onion2 large, thinly sliced

Napa cabbage kimchi¾ cup, squeezed and chopped

Besan (chickpea flour, gram flour)¾ cup

Rice flour3 tbsp

Gochugaru1½ tsp

Ajwain (carom seeds)½ tsp

Green chilli1, chopped

Curry leaves1 sprig, chopped

Saltto taste

Cooking oil (vegetable oil)2 cups for deep frying, about 3 tbsp is absorbed

Curd (plain yogurt, natural yoghurt)⅔ cup

Gochujang1 tbsp

Honey1 tsp

Spring onion (green onion, scallion)2, sliced

Sesame seeds1 tsp

Method

4 steps

1Toss the onion with salt and rest 10 minutes until it softens and weeps.
2Add the kimchi, besan, rice flour, gochugaru, ajwain, chilli and curry leaves. Mix with your fingers, adding a splash of kimchi juice only if needed.
3Heat the oil in a kadai on medium heat to 175°C. Drop loose clusters in and fry 4 minutes, turning, until deep golden.
4Drain on a rack. Whisk the curd with gochujang and honey and top with spring onion and sesame.

Serve it like this

Pile the pakodas in a paper lined cone or small basket, set the raita in a bowl beside it with a red gochujang swirl, and scatter spring onion over both.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

India x Korea

Kimchi onion pakoda

Kimchi joined the pakoda party and brought its own sourness. Rain is optional, tea is not.

25 minTime

9 gProtein each

mediumSpice

Pakoda weather everywhere2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

304kcalsame

9 gproteinsame

5 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Onion2 large, thinly sliced

Napa cabbage kimchi¾ cup, squeezed and chopped

Besan (chickpea flour, gram flour)¾ cup

Rice flour3 tbsp

Gochugaru1½ tsp

Ajwain (carom seeds)½ tsp

Green chilli1, chopped

Curry leaves1 sprig, chopped

Saltto taste

Cooking oil (vegetable oil)2 cups for deep frying, about 3 tbsp is absorbed

Curd (plain yogurt, natural yoghurt)⅔ cup

Gochujang1 tbsp

Honey1 tsp

Spring onion (green onion, scallion)2, sliced

Sesame seeds1 tsp

Method

4 steps

1Toss the onion with salt and rest 10 minutes until it softens and weeps.
2Add the kimchi, besan, rice flour, gochugaru, ajwain, chilli and curry leaves. Mix with your fingers, adding a splash of kimchi juice only if needed.
3Heat the oil in a kadai on medium heat to 175°C. Drop loose clusters in and fry 4 minutes, turning, until deep golden.
4Drain on a rack. Whisk the curd with gochujang and honey and top with spring onion and sesame.

Serve it like this

Pile the pakodas in a paper lined cone or small basket, set the raita in a bowl beside it with a red gochujang swirl, and scatter spring onion over both.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kimchi onion pakoda

Make it your way

Ingredients

Method

Kimchi onion pakoda

Make it your way

Ingredients

Method

Make it a meal