Pakoras are made by coating ingredients, usually vegetables, in a spiced batter, then deep frying them. It is a popular street food across India. Pakoras are eaten as a snack or appetiser, often accompanied with tamarind sauce, chutney or raita. They are also offered with masala chai to guests at Indian wedding ceremonies. Vermicelli pakoda is a variation from the usual one. I used millet vermicelli for this recipe. A great snack with hot chai for this coming monsoon season!
Ingredients:
- 2 Cups Pearl Millet Vermicelli
- 2 Cups Pearl Millet Vermicelli
- 2 Cups Pearl Millet Vermicelli
- 1/2 Cup Chopped Onion
- 1/4 Cup Besan/Gram Flour
- 1/4 Cup Rice Flour
- 2 Tbsp Finely Chopped Coriander leaves
- 2 Chopped Onion
- 1 Tsp Grated Ginger
- 1 Tsp Salt
- 1 Tsp Salt
- 1 Tsp Salt
- 1/2 Tsp Chilli Powder
- 1/4 Tsp Turmeric Powder
- 1/4 Tsp Asafoetida Powder
- Oil for Deep Frying
Directions:
- Wash and drain the millet vermicelli. Steam them for 5 minutes. Allow it to cool.
- In a wide bowl take onion, ginger, coriander leaves and salt. Mix well squeezing the onion to ooze out water. Add gram flour, rice flour, chopped green chillies, red chilli and asafoetida powders and steamed vermicelli. Combine well to form a dough by adding a few tablespoons of water to form a thick soft dough.
- Heat oil in a pan and pinch small portions of the dough into to the oil. Keep the flame on medium heat. Flip them from now and then so that they are fried evenly. When they turn crisp and golden brown in colour remove from oil and drain on kitchen tissue.
- Repeat the process with the rest of the dough and serve with hot chai.
Note:
- Other varieties of millet vermicelli which are available in the market can be used for this recipe.