Pakoda/ onion pakoda/ cashew pakoda

Author: kittymatti / Labels:

My favourite snack. My mom is an expert in making pakodas. Every time I visited home from my hostel at Bangalore for the semester holidays, amma would make pakodas, raw banana chips and gulab jamun.


1 cup besan
1 cup rice flour
salt, turmeric 1/4 tsp
3 tsp chilli powder
hing 4 dashes
1 ladleful heated oil
1 pinch cooking soda (optional)
5-6 green chillies chopped (vary according to taste)
5-6 sprigs chopped curry leaves
3/4 -1 cup onions chopped

Mix all the above ingredients dry. Slowly sprinkle water and start mixing. The dough should not be as wet as a chappathi dough. It should be more powdery, however, you should be able to hold it. Hold some dough together and make a small ball.
In a kadai with hot oil, slowly pinch out small pieces of the dough in the form of pakodas and deep fry. It will take some time for a batch to cook. Once the pakodas in the oil feel light in weight and are golden brown, the oil lessens bubbling. At this point, remove and drain in a paper towel. Serve with ketchup or just eat it plain. Also, it stays good for about 2 weeks in an air tight container.

You can add broken cashews instead of onions and call it cashew pakoda.


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