Pic updated on 20 Jun 2015 |
INGREDIENTS (Serves 2)
Engish
|
Tamil
|
Telugu
|
Quantity
|
Onion
|
Vengayam
|
Ullipaya
|
1 Big
|
Gram Dal Flour
|
Kadala Maavu
|
Senaga Pindi
|
3/4cup
|
Green Chillis
|
Pachai Milagai
|
Pachi Mirapakaya
|
2 Nos
|
Rice Flour
|
Arisi Maavu
|
Biyyam Pindi
|
3 tbsp
|
Ginger
|
Inji
|
Allam
|
1 piece
|
Mint
|
Pudina
|
Pudina
|
a fistful
|
Cilantro
|
Kothamalli
|
Kothimeera
|
|
Red Chilli Powder
|
Milagai Thool
|
Kara Podi
|
1/2 tsp
|
Fennel Seeds
|
Sombu
|
Sompu
|
1/2 tsp
|
Asafoedita
|
Perungayam
|
Inguva
|
1/4 tsp
|
Salt
|
Uppu
|
Uppu
|
as needed
|
Oil
|
Ennai
|
Nune
|
For deep frying
|
Water
|
2 tbsp
|
- Slice the onion length wise. Chop some coriander, slit the green chillis and chop ginger.
- Mix all the ingredients in a bowl with absolutely NO WATER.
- After mixing well leave it for 5 - 10 minutes. The onion will leave some water as salt is added. Now add just 1 - 2 tbsp water or just sprinkle some water and mix well. you can see the second picture for the consistency.
- Now take some mixture in hand and spread it in hot oil. Let it cook for a couple of minutes.
- Then turn them around and see that it is evenly cooked.
- Once it is golden brown , remove from oil and place it on a paper towel so that excess oil is absorbed.
- Serve hot with chutney or tomato sauce.
- Adding more water will not give you crispy pakodas.. they become soft and also consume more oil when frying.
- The mint and fennel seeds give a nice flavor. So better dont skip them.
- You can also 1/2 tsp ajwain (carom seeds) for a unique flavor. In that case neglect fennel seeds.
Pic updated on 20 Jun 2015 |
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