Monday, 21 December 2009

Pakoda batter

Graham flour: 1 cup
Rice flour: 1 table spoon
Ajwain / Carom seeds: 1 tea spoon
Turmeric powder: 1 tea spoon
Red chili powder: 2 tea spoon
Salt to taste
Soda bicabonate: pinch or two (1/4 of tea spoon)
Asafoetida: 1/4 tea spoon
Water to mix

Sieve graham flour and rice flour. Mix rest of the ingredient apart from water.
Mix well. Slowly add water and keep mixing.
Get it to easily pourable consistancy but not watery. Set aside for 10 minutes.
This batter can be used for any pakodas you want to make. Potato, paneer, cheese, mirchi, eggplant, onion etc.

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