Ingredients
- Onion – 3, big size, sliced
- Semiya / Vermicelli – 1 cup, fried in ghee
- Potato – 1, medium size, boild
- Ginger-Garlic paste – 1 tsp
- Green chillies – 8, finely chopped
- Senaga pindi / Besan – ¾ cup
- Rice flour – 1 tbsp
- Red chilli powder – 1 tsp
- Coriander Leaves – 1 tbsp, chopped
- Pudina – 1 tbsp
- Cashew nuts – 10-15 no’s
- Oil for frying
- Salt to taste
Preparation Method
- Boil the semiya in hot water till it has become soft.
- Drain the water and add cold water. Drain again and keep aside.
- Mash the boiled potato and mix with the cooked semiya.
- Now add the remaining ingredients, ginger-garlic paste, onion, green chillies, red chilli powder rice flour, besan, chopped coriander leaves, pudina, cashew nuts and salt to taste.
- Add a tablespoon of oil and mix all the ingredients thoroughly without adding water.
- Heat the oil a deep frying pan, dip your hand in water and sprinkle some water in the mixture.
- Once the oil is hot, reduce it to medium flame.
- Take a handful of pakodi mixture and drop it in the oil like sprinkling.
- Fry till it turns golden brown, remove from oil and drain the excess oil in absorbent paper.
- Serve as a tea time snack.
