Cookbook:Deep Fried Chickpea Dough Curry Snacks (Pakoda)

| Indian Cuisine

Pakoda is a savoury South Indian fried snack made from gram flour, spices and onions. This simple recipe is for Pakoda as made in Tamil Nadu, India. A different version called "pakora" is famous in the other parts of India. The difference is that for making pakora, the batter/mix can be a bit more liquidy like for making pancakes, and different vegetables like spinach or potatoes may be used.

Ingredients

 * 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
 * &frac14; tsp asafoetida
 * &frac14; tsp turmeric
 * &frac14; 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

Procedure

 * 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.

Notes, tips, and variations

 * Store at room temperature for about 3–4 days. Avoid refrigerating to maintain the crunchy texture.

The pakoda may be served with ketchup or any style of chutney.
 * A tradition during the monsoon season is to serve piping hot tea after pakodas.