Deep Fried Chickpea Dough Curry Snacks (Pakoda)
Pakoda is a savoury South Indian fried snack made from gram flour, spices and onions. This simple recipe is for Pakoda as made in Tamil Nadu, India. A different version called "pakora" is famous in the other parts of India. The difference is that for making pakora, the batter/mix can be a bit more liquidy like for making pancakes, and different vegetables like spinach or potatoes may be used.
Source and licence
"Deep Fried Chickpea Dough Curry Snacks (Pakoda)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Chickpea_Dough_Curry_Snacks_(Pakoda), revision 4508189), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Deep_Fried_Chickpea_Dough_Curry_Snacks_(Pakoda)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4508189
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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
Method
- 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.