Ingredients:
Besan
|
- 1/4 cup
| |
Potatoes
|
- 1 cup Boiled mashed
| |
Vermicelli
|
- 1/2 cup Boiled
| |
Green chili
|
- 2 Finely Chopped
| |
Fresh Coriander
|
- 2 tblspoon finely chopped
| |
Amchoor
|
- 1/2 tspoon
| |
Garam Masala
|
- 1/4 tspoon
| |
Hing
|
- 1 pinch
| |
Salt
|
- To taste
| |
Oil
|
- for deep frying Pakodas
|
Method:
Boil Vermicelli in boiling water with a pinch of salt until
they become soft.
Strain the water and let the vermicelli cool down.
In another mixing bowl, mash the
boiled potatoes, add Besan, dry masalas, green chili, and coriander.
Mix together very well and make smooth sticky dough.
Take a tablespoon full of dough and with another spoon shape
it in oval shape.
Heat oil to medium high and deep fry the Pakodas till they
become golden brown.
Pakodas are ready to serve, these taste best when served hot
with coriander, tomato and sauth chutney.
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