Tuesday, 13 September 2011


1)    Big onions – 4 Nos.
2)    Hot green chilies – 2 Nos.
3)    Curry leaves – 2 sprigs
4)    Chick pea gram flour – 200 gm.
5)    Hot chili powder -2 tea spoons
6)    Turmeric powder – 1 tea spoon
7)    Salt - 1½ tea spoons
8)    Oil - to deep fry

To Cook:
Peel and cut off the hard base portion of the onions. Chop finely. Pluck off the stems from the green chilies and chop very finely. Put all 3 in a bowl. Add the chili powder, turmeric powder and salt. Mix well with your fingers (People with sensitive hands can use gloves).
Tip in the chick pea flour and mix well. Sprinkle a little water and mix again. The mix should be wet but not runny. Taste and add more salt if required.
Heat enough cooking oil in a wok to deep fry. Take small portions (the size of little strawberries) with your fingers and release into the hot oil. Stir occasionally so that all the sides are fried. Take care not to crowd too many pakodas in the wok. When the bubbles in the oil become lesser, it is time to take out the pakodas. Drain off the excess oil and serve hot.
Pakodas are crisp on the outside and soft on the inside.

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