Cookbook:Pakoda
From Wikibooks, the open-content textbooks collection
Cookbook | 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 TamilNadu, 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.
[edit] Ingredients
- 1 cup (240g) of Besan
- 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 chili powder
- 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
[edit] Procedure
- Add all the dry ingredients except the salt, peanuts and onions and mix well.
- Now add the onions, peanuts and oil (1 tspn) alongwith 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
