Preparation Time : 15-20minutes
Cooking Time : 2-3 minutes for each batch deep fried
Serving : 3-4 members
Description
My secret love affair with un – healthy deep fried snacks go way behind to my childhood days . Since then , till date this one affair is going steady and strong with no misunderstanding or change . My taste buds have been evil towards me to like such stuff … Adding a hell lot of calorie where I end up with a battle of deep fried snacks verses healthy alternatives. Obviously the deep fried snacks do take over most of the time . At an age of innocence where I knew nothing about food , healthy eating , staying fit etc … I remember eating hot deep fried home made pakoras non stop . That night was the first time that I had indigestion and an uneasy feeling in me not letting me sleep . The final result was I vomited and only then did I know what over eating does . Crazy breed me . My gal is just the opposite of me . Always alert about what to eat and what not to but there are times when she does treat herself . Like wise this was one experiment that we did together while she was here at my place for a holiday . We snuggled up with this comfortable snack on a rainy day that was perfect for a quick bite guaranteeing to notch up our snacking with memories to cherish of our mother – daughter time together .
Ingredient
Ingredient | Quantity |
|---|---|
| Carrot | 1 big cut into thin strips |
| Potato | 1 big |
| Capsicum | 1/2 |
| Cabbage | shredded to thin and long 1 cup |
| Onion | 1 big sliced |
| Ginger | 1/4 teaspoon grated |
| Green chilly | 1 chopped |
| Curry leaves | 5 chopped |
| Red chilly powder | 1/4 teaspoon |
| Salt | to taste |
| Chick peas flour / besan / kadalai maavu | 1/4 cup |
| Water | two sprinkles with hand |
| Soda salt | two pinches |
| Oil | to deep fry |
Method
- Cut carrot , potato and capsicum into thin , long strips like we cut for noodles .
- Mix all the veggies together along with onion , ginger , curry leaves and green chilly .
- Top with red chilly powder , salt , chick peas flour and soda salt . Mix well . Sprinkle one hand of water Over the vegetable pakoda and mix well .
- The mix might seem too thick but the veggies will let out its water and give moister to the mix . Set aside for ten minutes covered .
- Heat oil to deep fry in a wide kadai. Roll the pakoda mixture into lemon sized balls and drop into medium high heated oil in batches of four at a time . Fry for 3-4 minutes to a golden color and crisp texture .
- Drain and serve hot with tomato ketchup or coconut chutney . Vanishes off the plate with out a dip actually .
