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 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.
- 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 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 [!] BHAJI
- Peel 5/6 onions and cut them in thin slices.
- Place cut onions in a bowl covered.
- Wash and finely cut 2/3 green chilies and then add to the onions.
- Add salt to the onion mix in the bowl and mix it.
- After 10/15 mins add 1/2 tsp turmeric powder, 1/2 tsp or more if u like pakoda hot red chili powder, 1tsp coarse powder of cumin, 1 tsp coarse powder of 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 required more 5 mins of standby can be given
- Now start adding gram floor to the onion mix. Add little floor at a time. Mixture should not be dry. Add the floor just to absorb the moistness. Finally you should get bit sticky mix.
- Heat sufficient oil in a wok/frying pan.
- Once heated sufficiently carefully take around 2/3 tbsp of hot oil and add to the onion+gram floor mix.
- Mix the mixture well.
- Now fry the mix in medium hot oil on golden brown color, by dropping in small to medium chunk sized batter at a time. If you have taken 4/5 large onions and a medium wok in general you may require 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 very famous combination to have when it rains heavily!]