Mix Pakoda (Bajji)
Coated in a well-seasoned batter and fried to a deep golden colour — the crunch is the whole point. Serve with a cup of strong black tea and watch them disappear.
Ingredientsfor 4 servings
- 5 nos Onion — thinly sliced
- Corriander leaves — finely chopped
- 1 Spring Pudhina leaves finely chopped, if you do not like this flavour just avoid
- 3 nos Green chillies — finely chopped
- Ginger — finely chopped
- Curry leaves — chopped
- Salt, to taste
- 200 g Besan flour
- Coconut oil — for deep frying
Preparation
Step 1
Mix all the ingredients with the besan flour by adding little water just enough to make balls.
Step 2
Pour oil into a kadai and heat it.
Step 3
Make lemon sized balls press a little.
Step 4
Transfer to heated oil.
Step 5
Fry it until it goes golden brown.
Step 6
Remove from oil and spread on tissue paper to absorb oil.
Step 7
Serve while still hot with tomato sauce!
Tip
Drain on a wire rack instead of paper towels — the rack keeps the bottom from getting steamy and losing its crispness.
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