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Deep Fried Chickpea Dough Curry Snacks (Pakoda)
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups2 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4508189
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 cup (240 g) besan or gram flour
- ½ cup water
- 2 tsp rice flour (for crunch)
- 2 tsp green gram flour (optional, for added crunch)
- Salt to taste
- ¼ tsp asafoetida
- ¼ tsp turmeric
- ¼ tsp cayenne pepper
- 8–10 curry leaves
- 1 tsp cumin powder
- 1 tsp crushed black peppercorns
- 1 medium-sized onion, chopped finely
- ½ cup peanuts, preferably roasted
- 1 tsp oil
- Oil to fry
Directions
- Combine all the dry ingredients except the salt, peanuts, and onions. Mix well.
- Add the onions, peanuts, 1 tsp oil, and salt. Mix well, then keep aside for about 10 minutes. The moisture from the onions will ooze out into the batter.
- Adding a little bit of water at a time, make a dough that will form chunks but break into pieces with a little bit of pressure. The consistency should be the same as when making scones. Too much water and the pakoda will not be crunchy.
- Heat oil in a heavy-bottomed cooking vessel.
- Shape the dough into chunks, and deep-fry them in medium-hot oil until golden-brown and crispy. Too much turmeric might give it a darker color.
- Serve hot or room temperature.
Notes
Store at room temperature for about 3–4 days. Avoid refrigerating to maintain the crunchy texture.
The pakoda may be served with ketchup or any style of chutney.
A tradition during the monsoon season is to serve piping hot tea after pakodas.