Thursday, 4 February 2010

Mix pakoda

This recipe is ideal when you have unplanned guests. You can make use of stuff available in your kitchen and make yummy pakodas.

Serves 2-3
Onion: 2 medium
Potato: 1 large
Dried fenugreek leaves / Kasoori methi: handful
Bengal gram flour/ besan: 1 cup
Medium semolina/ rava: 1 large spoon
Rice floor: 1 table spoon
Salt to taste
Green chili: 2-3
Ajwain/ Carom seeds: 2 tea spoon
Curry leaves: 10
Oil to fry
Soda bicarbonate: 1/4 tea spoon, couple of pinch (too much soda will make your pokodas red and bad in taste so be careful when you add this)
Turmeric: 2 tea spoon
Red chili powder: 1-2 tea spoon

Peel and chop onions into small pieces not too much fine. Wash and chop potato into small pieces. Around 1/2 centimeter cube.

Wash and chop chilies into small pieces but not fine. Wash and rough chop curry leaves.

Mix all into a mixing bowl. Add besan, rice flour, semolina, kasoori methi, carom seeds, salt to taste, turmeric and red chili powder and mix well.

Give it a good mix. Add little bit water at a time and keep mixing the ingredients. Add water until you have nice wet mixture with pourable consistency. Not too hard and not too liquid, just enough to pour pakodas into oil.
Add soda at the end and mix well. You can leave this aside for 30 minutes to absorb all flavours or if you are in rush just go head with frying pakodas.

Heat good quantity of oil in the frying pan to fry pakoda. Heat on medium flame and let oil reach frying temperature.

Test that by adding small peas side pakoda batter and observe, it should come straight up.

Add small ball size quantity of pakoda batter one by one carefully in the oil. Fry pakoda on medium heat on both sides until golden brown. Do not fry on high heat else pakoda will be uncooked in the center.
Once its fried, take it out on cooking tissue.
Serve hot with mint and coriander chutney.

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