Kappa Pakoda
Crispy, golden, and gone before they cool down — these fried snacks are the kind of thing that appears with evening tea and disappears within minutes. Best eaten hot, right out of the oil.
Ingredientsfor 15 servings
- 1/2 kg Tapioca Kappa
- 4 nos Green Chillies — chopped
- 1/4 tsp Turmeric Powder
- 1 nos Onion big
- 1/2 cup Rice Flour Ari podi
- 1/2 tbsp Chilly Powder
- 4 sprig Curry Leaves — chopped
- Salt, to taste
- Oil — for frying
Preparation
Step 1
Peel and grate the tapioca.
Step 2
Add all the ingredients except the oil.
Step 3
Mix them together till blended.
Step 4
Warm the oil in a pan.
Step 5
Get a little batter in your hands and sprinkle it with your fingers like pakodas into the hot oil and fry till crisp.
Step 6
Remove to a strainer and drain the oil.
Step 7
Allow it to cool.
Step 8
Store them in an airtight container.
Tip
Oil temperature is critical. Too hot and the outside burns before the inside cooks. Too cool and the snack absorbs oil and turns soggy.
Cook this in the app
Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.
More recipes you might like
Main Course
Ari Pappadam - Vishu Special
A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...
Main Course
Avial - Traditional Recipe
A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...
Snacks
Aval Nanachathu
A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...
Payasam
Aval Payasam | Poha Kheer
This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.