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Tuesday, 29 June 2010


Ingredients
Plain noodles Veg or Egg-1/2 packet( Cooked and drained)
Onion medium thinly sliced-1
Green Chilly( minced or pounded)-3
Ginger( minced or pounded)-1"
Garlic cloves( minced or pounded)-4
Curry leaves-few
Coriander leaves-2tbsp
Besan flour/ Chickpea flour/ Kadalamavu-1/4cup
Rice flour/ Arisimavu-1/4cup
Baking soda-1/2tsp 
Red chilly powder-2tsp( +/- according to taste)
Turmeric powder-1/2tsp
Salt to taste
Water required
Oil to deep fry

Method
In a deep bowl mix in the sliced onion, curry leaves, coriander leaves, pounded green chilly, ginger and garlic. To this add the rice flour, besan flour, baking soda, red chilly powder, turmeric powder and salt. Mix them well, now add the plain noodles and mix till the ingredients are well bound( if required sprinkle little water). Note that the pakoda batter should be thick, you should be able to pick with your hand. Now heat oil in a deep frying pan or use a deep fryer. When the oil is hot, pick small amounts of batter and drop it into the oil. Fry the pakodas till golden brown, drain and place on a paper towel. Serve hot with tomato sauce or chutney of your choice. 

You can also use thin spaghetti or instant noodles for making this pakora. If instant noodles is used cook the noodles along with taste maker with less amount of water, than the amount mentioned in the pack and do not drain the instant noodles. 

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