Cookbook:Deep Fried Chickpea Dough Curry Snacks (Pakoda)

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Deep Fried Chickpea Dough Curry Snacks (Pakoda)
Time20 minutes

Cookbook | Ingredients | 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 | edit source]

Procedure[edit | edit source]

  1. Combine all the dry ingredients except the salt, peanuts, and onions. Mix well.
  2. 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.
  3. 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.
  4. Heat oil in a heavy-bottomed cooking vessel.
  5. 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.
  6. Serve hot or room temperature.

Notes, tips, and variations[edit | edit source]

  • Store at room temperature for about 3–4 days. Avoid refrigerating to maintain the crunchy texture.
  • The pakoda may be served with ketchup or any style of chutney.
  • A tradition during the monsoon season is to serve piping hot tea after pakodas.