Cookbook:Deep Fried Chickpea Dough Curry Snacks (Pakoda)
| Deep Fried Chickpea Dough Curry Snacks (Pakoda) | |
|---|---|
| Servings | 2 |
| Time | 20 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Indian Cuisine
Pakoda is a savoury South Indian fried snack made from gram flour, spices and onions. This simple recipe is for Pakoda as made in Tamil Nadu, India. A different version called "pakora" is famous in the other parts of India. The difference is that for making pakora, the batter/mix can be a bit more liquidy like for making pancakes, and different vegetables like spinach or potatoes may be used.
Ingredients
edit- 1 cup (240 g) besan or gram flour
- ½ cup water
- 2 tsp rice flour (for crunch)
- 2 tsp green gram flour (optional, for added crunch)
- Salt to taste
- ¼ tsp asafoetida
- ¼ tsp turmeric
- ¼ tsp cayenne pepper
- 8–10 curry leaves
- 1 tsp cumin powder
- 1 tsp crushed black peppercorns
- 1 medium-sized onion, chopped finely
- ½ cup peanuts, preferably roasted
- 1 tsp oil
- Oil to fry
Procedure
edit- Combine all the dry ingredients except the salt, peanuts, and onions. Mix well.
- Add the onions, peanuts, 1 tsp oil, and salt. Mix well, then keep aside for about 10 minutes. The moisture from the onions will ooze out into the batter.
- Adding a little bit of water at a time, make a dough that will form chunks but break into pieces with a little bit of pressure. The consistency should be the same as when making scones. Too much water and the pakoda will not be crunchy.
- Heat oil in a heavy-bottomed cooking vessel.
- Shape the dough into chunks, and deep-fry them in medium-hot oil until golden-brown and crispy. Too much turmeric might give it a darker color.
- Serve hot or room temperature.