Pakoda Mixture

How to Prepare

1. In a large mixing bowl, combine 5 cups of gram flour
2. 1 cup of rice flour, and 2 teaspoons of salt.
3. Add 2 teaspoons of red chili powder
4. 1 teaspoon of asafoetida, and 2 teaspoons of cumin seeds to the mixture.
5. Finely chop 10 green chilies
6. 1 cup of curry leaves, and 5 medium onions. Add them to the bowl.
7. Gradually add water (about 1.5 to 2 cups) to form a thick batter that coats the vegetables evenly.
8. Heat oil in a deep frying pan over medium heat. Test the oil by dropping a small amount of batter; it should sizzle and rise to the surface.
9. Drop spoonfuls of the batter into the hot oil, frying in batches to avoid overcrowding.
10. Fry the pakodas until golden brown and crispy, about 3-4 minutes per batch, turning occasionally.
11. Remove with a slotted spoon and drain excess oil on paper towels.
12. Serve hot with chutney or ketchup.