Cookbook:Deep Fried Chickpea Dough Curry Snacks (Pakoda)
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, potatoes may be used for the same, but not in this recipe, which makes crunchier snacks.
- 1 cup (240g) of Besan or gram flour
- 0.5 cup water
- 2 tspns rice flour (for crunchiness)
- 2 tspns green gram flour(optional - for added crunch)
- salt to taste
- ¼ tspn of asafoetida
- ¼ tspn of turmeric
- ¼ tspn of cayenne pepper
- 8-10 curry leaves
- 1 tspn of cumin powder
- 1 tspn of crushed black peppercorns
- 1 medium-sized onion, chopped finely
- 0.5 cup peanuts, preferably roasted
- 1 tspn oil for the flour mix
- oil to fry
- Add all the dry ingredients except the salt, peanuts and onions and mix well.
- Now add the onions, peanuts and oil (1 tspn) along with the salt and mix well.
- Keep aside for about 10 mins. The moisture from the onions will ooze out into the batter.
- 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.
- Heat oil in a heavy-bottomed vessel.
- 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.
- Serve hot or room temperature. Store at room temperature for about 3-4 days. Should not be refrigerated to maintain the crunch.
Maybe served with ketchup or any style of chutney.
Servings: 2 Preparation Time: 20 Minutes
MAHARASHTRIAN METHOD / KHEKDA [!] BHAJIEdit
- Peel 5-6 onions and cut them in thin slices.
- Place cut onions in a covered bowl.
- Wash and finely cut 2-3 green chillies and then add to the onions.
- Add salt to the onion mix in the bowl and mix it in.
- After 10-15 mins add ½ tsp turmeric powder, ½ tsp (or more if you like your pakoda hot) of red chilli powder, 1tsp coarsely ground cumin, 1 tsp coarsely ground coriander seeds to the onion mix.
- Mix all the mixture well.
- By this time the onion mix should be moist due to added salt and spices. If a moister mix is required allow to stand another 5 minutes.
- Now start adding gram flour to the onion mix. Add little flour at a time. The mixture should not be dry. Add the flour just to absorb the moistness. You should end up with a somewhat sticky mixture.
- Heat sufficient oil in a wok or frying pan.
- Once heated sufficiently carefully take around 2-3 tbsp of hot oil and add to the onion and gram flour mix.
- Mix the mixture well.
- Now fry the mixture in medium hot oil until it gets a golden brown colour, by dropping in a few small to medium chunks of batter at a time. If you have used 4-5 large onions and a medium wok you are likely to need 3-4 batches of frying to finish the batter.
- Serve hot with green chutney or tomato ketchup. After pakodas serve piping hot tea! [This is a very traditional combination to have during the monsoon season!]