>> Monday, November 19, 2012
For the final day in the Pakoda Masti, I had some Rava Pakodas in mind. These are basically made with grated potatoes and onions. And with Rava as the base. Yes Rava might make it little hard, however soaking it in water for a longer time takes care of it. Infact it does make the pakoda more crispy if you got the right proportion.
Given more time I might have tried some more Pakoda recipes, seeing I have so many saved up. However with due respect to not deep frying so much, which might go straight to my waistline, I decided three days were enough. I fried them just now and somehow the lighting was not enough. That's the sole reason for the pictures being so offbeat. But then the pakodas were devoured by the time I transferred the pictures. Guess you got to live with these, until I take courage to have some more deep fried love with these.
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.
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