Deep Fried Chickpea Dough Curry Snacks (Pakoda)
Ingredientes
- 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
Instrucciones
1. Combine all the dry ingredients except the salt, peanuts, and onions. Mix well.
2. 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.
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.
