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Maharashtrian Deep Fried Chickpea Dough Curry Snacks (Pakoda)

Source and licence

"Maharashtrian Deep Fried Chickpea Dough Curry Snacks (Pakoda)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Maharashtrian_Deep_Fried_Chickpea_Dough_Curry_Snacks_(Pakoda), revision 4517752), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Maharashtrian_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 4517752

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

Method

  1. Combine onions and chiles. Mix in salt, and let sit 10–15 minutes.
  2. Mix in turmeric, chili powder, cumin, and coriander. By this time the onion mix should be moist due to added salt and spices. If a moister mix is required, allow to stand another 5 minutes.
  3. Start adding gram flour to the onion mix a little at a time. The mixture should not be dry. Add the flour just to absorb the moistness. You should end up with a somewhat sticky mixture.
  4. Heat sufficient oil in a wok or frying pan. Once heated sufficiently, carefully take around 2–3 tbsp of hot oil and add to the onion and gram flour mix. Mix well.
  5. Drop a few small to medium chunks of dough at a time in the medium hot oil. Fry until it gets a golden brown colour. If you have used 4–5 large onions and a medium wok you are likely to need 3–4 batches of frying to finish the mixture.
  6. Serve hot with green chutney or tomato ketchup.