Popular
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Recipe
* 1 cup (240g) of Besan
* 0.5 cup water
* 2 tspns rice flour (for crunchiness)
* 2 tspns green gram flour(optional - for added crunch)
* salt to taste
* ¼ tspn of asafoetida
* ¼ tspn of turmeric
* ¼ tspn of chili powder
* 8-10 curry leaves
* 1 tspn of cumin powder
* 1 tspn of crushed black peppercorns
* 1 medium-sized onion, chopped finely
* 0.5 cup peanuts, preferably roasted
* 1 tspn oil for the flour mix
* oil to fry
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Preparation
1. Add all the dry ingredients except the salt, peanuts and onions and mix well.
2. Now add the onions, peanuts and oil (1 tspn) along with the salt and mix well.
3. Keep aside for about 10 mins. The moisture from the onions will ooze out into the batter.
4. Making sure to add a little bit of water at a time, make a batter which will form chunks but break into pieces with a little bit of pressure. The consistency should be of the same as when making scones. Too much water and the pakoda will not be crunchy.
5. Heat oil in a heavy-bottomed vessel.
6. Shape the batter into chunks and deep-fry medium hot oil until it is golden brown and crispy. Too much turmeric might give it a darker color.
7. Serve hot or room temperature. Store at room temperature for about 3-4 days. Should not be refrigerated to maintain the crunch.
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