- Rice Flour - 2 1/4 cups
- Besan - 3/4 cup
- Kashmiri Red Chilly Powder - 1 to 2 tbsp
- Turmeric Powder - 1/4 tsp
- Hing / Asafoetida - 1/8 tsp
- Curry Leaves - a few
- Salt to taste
- Water as required (I used 1 cup)
- Oil - 2 tbsp + to deep fry
Method:
- Add rice flour, besan, turmeric powder, kashmiri red chilli powder, salt and hing in a mixing bowl.
- Mix well with hands.
- Heat 2 tbsp oil for 2mins or till hot. Add to the dry mixture to get a sizzling sound.
- Crumble mixture well with hands.
- Add water gradually to get a neither so soft not so hard, but smooth dough.
- Heat oil in a kadai for deep frying on medium flame.
- Grease the pakoda maker with little bit of oil.
- Make cylinders out of dough and gently fill the mould with dough. Do not press hard and fill in excess.
- Close the mould and press or rotate as the case is on top of hot oil. To check if the oil is hot, drop a small piece of dough into the oil. If the dough comes up without much delay, it is the right temperature.
- Do not overcrowd the oil with too much of pakodas at once.
- Stir occasionally to ensure cooking evenly.
- Flip when one side is done. Cook till both sides are crispy and you can feel the crispness with the ladle.
- Repeat for all the dough.
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