Navaratri sundal recipes

Thursday, June 18, 2015

Semiya pakoda recipe | Vermicelli pakora recipe

vermicelli-pakoda-recipe
This recipe was in my hand written cookbook. I found it interesting and wanted to try. It would have been 12 years almost since I wrote this recipe, but trying for the first time. The ingredients were too tempting to try. So I tried without any doubt. Having cooked vermicelli/ semiya and potato in it will never go wrong. It turned out a great snack and glad that I tried it. Here’s the recipe for you all.



Semiya pakoda recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time10 Mins    |  Cook time: 30 mins     Serves: 3

Ingredients

Roasted vermicelli - 1/2 cup

Onion – 2, small

Potato - 1 small

Besan (chickpea flour)- 1/2 cup

Rice flour - 1 tbsp

Green chilli - 2, slit

Finely chopped ginger - 2 tsp

Asafoetida/ Hing - 2 pinches

Red chilli powder - 1/2 tsp

Finely chopped mint & coriander leaves - 2 tbsp

Curry leaves - 1 sprig

Hot oil - 1 tbsp

Jeera/ Cumin seeds - 1 tsp

Salt - as needed

Oil to deep fry


Method

  1. Slice onion lengthwise, cook potato, peel off the skin and mash it. Cook the vermicelli in 2 cups of water until tender. Do not over cook. Drain the water.
  2. 1-boil
  3. Add it to cold water immediately and drain it again, keep aside.
  4. 2-drain
  5. In a mixing bowl, mix all the ingredients gently without adding water. I skipped red chilli powder, coriander and mint leaves. But recommend for good flavour.
  6. 3-mix
  7. Heat oil in kadai and add as small pakoras. Cook both sides in medium flame and drain in paper towel.
  8. 4-fry

Notes

    • I forgot to add red chilli powder and had no coriander and mint leaves. So please add it for better results.
    • You can add ginger garlic paste in place of ginger.
    • You can add fennel seeds (saunf/ soambu) in place of jeera.

Serve hot with tomato sauce or chutney or green chutney as I did.
semiya-pakoda-recipe


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13 Stars(comments):

  1. I am seeing this post in right time.. I am having tea in my hand but I need this pakora also.. pls. send me

    ReplyDelete
  2. Does the semiya will have its flavour ahead of Besan's presence ??

    ReplyDelete
    Replies
    1. Yes semiya smell will be there. It will be pleasant

      Delete
  3. Hi,

    I’ve been following your blog for a while and have tried some of your recipes too. I like the pot you’re using to boil and wonder where you got. I would love to have one myself.
    Regards,

    Kamala

    ReplyDelete
    Replies
    1. I got here in Singapore Mustafa. (Its called Visions)

      Delete
  4. Gonna try for iftar😍 good idea👍🏻

    ReplyDelete
  5. Tempting, feel to do soon.

    ReplyDelete
  6. Hi, today I tried kaima idli for my daughter's lunch. I prepare mango milk shake also. So good. Thanks.

    ReplyDelete
  7. I couldn't resist telling u. U r the perfectionist. From the way u r blogging I could see how perfect u r in personal terms too. I hv been following u from 2011. Ur stepwise pictures itself is self explanatory. In addition to tat video...wow...nice work mam

    ReplyDelete
  8. Interesting snack with semiya...looks tempting

    ReplyDelete

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