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Deep Fried Chickpea Dough Curry Snacks (Pakoda)

Deep Fried Chickpea Dough Curry Snacks (Pakoda) — a recipe, 15 ingredients, about 20 min.

Serves 2 · 20 min

contains glutencontains nuts

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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

Steps

  1. Combine all the dry ingredients except the salt, peanuts, and onions. Mix well.
  2. Add the onions, peanuts, 5 ml oil, and salt. Mix well, then keep aside for about 10 minutes. The moisture from the onions will ooze out into the batter.
  3. 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.
  4. Heat oil in a heavy-bottomed cooking vessel.
  5. 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.
  6. Serve hot or room temperature.

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Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0