Deep Fried Chickpea Dough Curry Snacks (Pakoda)

• 1 cup (240 g) besan or gram flour
• ½ cup water
• 2 tsp rice flour (for crunch)
• 2 tsp green gram flour (optional, for added crunch)
• Salt to taste
• ¼ tsp asafoetida
• ¼ tsp turmeric
• ¼ tsp cayenne pepper
• 8–10 curry leaves
• 1 tsp cumin powder
• 1 tsp crushed black peppercorns
• 1 medium-sized onion, chopped finely
• ½ cup peanuts, preferably roasted
• 1 tsp oil
• Oil to fry

Ingredients for 2 servings (570 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine all the dry ingredients except the salt, peanuts, and onions. Mix well.

2. 2

   Add the onions, peanuts, 1 tsp oil, and salt. Mix well, then keep aside for about 10 minutes. The moisture from the onions will ooze out into the batter.

3. 3

   Adding a little bit of water at a time, make a dough that will form chunks but break into pieces with a little bit of pressure. The consistency should be the same as when making scones. Too much water and the pakoda will not be crunchy.

4. 4

   Heat oil in a heavy-bottomed cooking vessel.

5. 5

   Shape the dough into chunks, and deep-fry them in medium-hot oil until golden-brown and crispy. Too much turmeric might give it a darker color.

   Stovetop
6. 6

   Serve hot or room temperature.