>> Monday, November 19, 2012
Step by Step pictures
Rava - 1 cup
Besan / Chickpea - 1/2 cup
Onions - 1 medium, grated
Potatoes - 1 medium, grated
Red chilli powder - 1 tsp
Salt to taste
Oil for frying
How to make the pakodas
Dry roast rava in a pan until golden brown. Once cooled, remove and soak in water for an hour. Drain and keep it ready
Heat oil in a deep pan till it becomes hot for frying.
Peel and grate the potatoes and onions. Take it in a bowl. Add all the ingredients and mix well.
Using a spoon add small batter to the hot oil. Cook on both sides. Drain on a kitchen towel.
Fry until golden brown serve hot with green chutney, or chutney of your choice.
I used a big grater, so the onions and potatoes were really thicker slices.
You don't really have to add water as the water in aloo and onions is just enough
Soaking for more time is fine as it will make the pakodas soft and crispy and not hard.
You can add garlic or ginger, coriander leaves and curry leaves as well.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 22