Ingredients
Soaked Sabudana: 1 cup
Fresh Methi Leaves: 1 cup, finely chopped
Boiled Potatoes: 2 medium, mashed
Onion: 1 medium, thinly sliced
Coriander Leaves: A handful, chopped
Garlic Paste: 1 tsp
Salt: To taste
If need be you may add some rice flour to get crisp pakodas
Oil: For deep frying OR you can fry in kulipanyiyaram pan using less oil 
Preparations
In a large bowl, add the soaked sabudana and chopped methi leaves.
Add the mashed boiled potatoes, sliced onions, fresh coriander, garlic
paste, and salt.
Gently mix everything by hand until the ingredients are well
combined and can hold a shape.
Take small portions of the mixture and roll them into bite-sized balls
(pakodas).
Heat oil in a pan. Fry the balls on low to medium heat until they turn
golden brown and crispy.
Drain on a paper towel and serve hot with ketchup or spicy green
chutney.
If using kulipaniyaram pan, add few drops of oil, when oil, place
pakora balls in each hole, cover with its lid and cook on medium
flame, after 3 minutes, flip over, if need be drizzle 1-2 drops of oil,
cover and cook for another 3 minutes, till crisp, drain on paper towel
and serve hot.
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