- 2 tbsp ghee, melted
- 1 tsp baking soda
- 1 cup rice flour
- 1/4 cup roasted gram flour/pottukadalai maavu
- 1 tbsp besan
- 1 tsp cumin seeds (you can add a tsp of fennel seeds also)
- 1/2 cup onion, finely chopped
- 1 tsp ginger, finely chopped
- 1 tbsp cashews, break into small pieces
- 1 green chili, deseeded and finely chopped
- 1 tsp salt, or to taste
- 1/2 tsp red chili powder, or to taste
- 5 curry leaves, finely chopped
- 1 tbsp cilantro, finely chopped
- 2 tsp, finely chopped mint leaves, optional.
- 1/3 to 1/2 cup water
- Oil for deep frying
- In a mixing bowl, add ghee and baking soda. Using a hand whisk, mix them nicely until it is frothy and well combined. You can mix it with your hands also.
- Now add the other ingredients as well - rice flour, roasted gram flour, besan, onion, ginger, green chili, cilantro, curry leaves, mint leaves, cumin seeds, salt, and red chili powder.
- Mix them all. Sprinkle water little by little and mix to form a soft yet firm dough. Add water as required.
- Heat the oil for frying. Meanwhile, take a small portion of the dough and roll into small balls (gooseberry size would do). Similarly, roll the balls with the remaining mixture and keep it ready for frying.
- When the oil is hot, slowly drop the pakodas in batches and fry in medium heat till they turn golden brown and crisp.
- Place the fried pakodas on a tissue paper to drain the excess oil.
- Serve hot with chutney or sauce of your choice, as well as some piping hot Indian filter kaapi.
We hope you'll like the dish. It is simple to make, and is especially perfect for the winters.