A tasty, crunchy indulgence perfect for a rainy day.
Makes about 25 pieces
Fine Rava (Sooji) : 2 cups
Rice Flour : ½ cup
Butter : 50 gms
Finely Chopped Onion : 3 cups
Finely Chopped Coriander Leaves : ½ cup
Cashew Pieces : 1 tablespoon – lightly roasted
Finely Chopped Green Chillies : 1 – 2 teaspoons
Chilli Powder : ¼ teaspoon
Vegetable Oil : 2 -3 cups (for deep frying)
Salt to taste :
Mix all the ingredients except the oil needed for frying and set aside for half an hour to allow the juices from the onions to be released.
Lightly mix the batter again. Do not add any water.
Heat the vegetable oil in a heavy bottomed pan until it starts to ripple slightly.
Drop the pakoda batter in the hot oil one spoonful at a time.
Fry the pakoda in batches in the vegetable oil on low to medium fire until they are golden brown. Drain on paper towels.
Recipe Credit : Shanta Rao