RCI-SP.003.0067.001
Pakoda
Indian Cuisine is a savoury South Indian fried snack made from gram flour, spices and onions. This
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- (240g) of Besan1 cup
- .5 cup water0 unit
- tspns rice flour (for crunchiness)2 unit
- tspns green gram flour(optional - for added crunch)2 unit
- salt to taste1 unit
- ¼ tspn of asafoetida1 unit
- ¼ tspn of turmeric1 unit
- ¼ tspn of chili powder1 unit
- curry leaves8-10 unit
- tspn of cumin powder1 unit
- tspn of crushed black peppercorns1 unit
- medium-sized onion1 unitchopped finely
- .5 cup peanuts0 unitpreferably roasted
- tspn oil for the flour mix1 unit
- oil to fry1 unit
Method
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.