Indredients :
- Besan - 1 cup
- Vanaspathi or butter - 1 table spoon
- Cooking soda as baking powder - 1 / 4 tsp
- Rice powder - 1 cup
- Maida - 1 / 4 cup
- Cashewnuts - 1 / 4 cup [ finely chopped ]
- Green chillies - 3-4 [ finely chopped ]
- Ginger - 1 / 2 inch piece [ finely chopped ]
- Onion - 2 [ finely chopped ]
- Chilli powder - 1 tsp
- Asafoetida - 1 / 4 tsp
- Salt - as required
- Coriander leaves - little
- Oil - for deep frying
Method :
Take one big bowl. Sift together rice powder, besan, and maida, mix all the ingredients well and heat vanaspathi or butter and pour over the above the mixture. Mix well and add just enough water to make a thick dough. Make small round balls. Then heat oil in big kadai and gently put 6 to 8 balls at a time. Deep fry till the pakodas are golden in colour. Remove from the oil and keep over a colander. Serve hot with tomato sauce.
