Often, on rainy or cold winter days, I crave savory comfort food and the first snack that comes to mind is the Pakoda that Amma often made. Appa`s favorite, these pakdodas are something that I grew up with. I love how crunchy and flavorful they are when they are once out of the hot oil. Its is very very cold for the past few days in Dallas and the Pakoda seemed to be a perfect snack that will brighten my husband`s face when these were made.
Unlike other pakodas these tend to remain crisp for few days when stored in an airtight container. We also have them as a side dish with Sambar Or Rasam.
- 4 cups Kadalai mavvu/Besan/Gram flour
- 4 cups Arisi Mavvu/Rice flour
- 4 teaspoons Chilli powder
- 2 ½ teaspoon Salt
- ¼ teaspoon Asafoetida
- 2 teaspoon Baking soda
- 4 tablespoon Ghee/Clarified butter
- 1¾th cup Water
- Oil for deep frying
- 2 cups finely chopped oinions
- 6 to 7 Green chillies
- Curry leaves and Cilantro
- 6 teaspoon Dhania/Coriander seeds
- 4 to 6 Garlic (with skin)
TIPS: This Pakoda stays crisp for few days so I have made in large quantity to last long. Reduce the quantity in half for lesser quantity.
I prefer garlic in the pakoda and it gives lot of flavor and it is optional.
Mixing the dough is the key to making a crisp pakoda, I have used 1 and 3/4 cup water(depends on the flour too so adjust accordingly) . The dough should never be loose and sticking to your hands.
Add some cashews or peanuts if preferred. Adding hot oil to the dough makes the pakoda crisp.