Indian Snacks > Pakodas

Gavvalu Pakoda Recipe

Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup besan (gram flour)
- 1/4 cup all-purpose flour
- 1/4 cup chopped onions
- 1/4 cup chopped coriander leaves
- 1/4 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- Water as required
- Oil for deep frying

Special equipment needed:
- Deep frying pan
- Slotted spoon

Step-by-step instructions:
1. In a mixing bowl, add rice flour, besan, all-purpose flour, chopped onions, chopped coriander leaves, turmeric powder, red chili powder, cumin powder, coriander powder, and salt to taste.
2. Mix all the ingredients well.
3. Add water gradually and mix to form a thick batter.
4. Heat oil in a deep frying pan.
5. Take a gavvalu (a cone-shaped snack) mold and fill it with the prepared batter.
6. Gently press the mold over the hot oil and let the batter drop into the oil.
7. Fry the gavvalu pakoda on medium flame until they turn golden brown.
8. Remove the pakodas from the oil using a slotted spoon and drain the excess oil on a paper towel.
9. Repeat the process with the remaining batter.
10. Serve hot with chutney or ketchup.


- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium flame for frying
Serving size:
- 4-5 people

Nutritional information:
- Calories: 200 kcal
- Fat: 10 g
- Carbohydrates: 25 g
- Protein: 4 g
- Fiber: 2 g

Substitutions for ingredients:
- Rice flour can be substituted with corn flour or wheat flour.
- Besan can be substituted with chickpea flour.
- All-purpose flour can be substituted with semolina or cornmeal.
- Onions can be substituted with spring onions or shallots.
- Coriander leaves can be substituted with mint leaves or curry leaves.

Variations:
- Add grated carrots, grated cabbage, or chopped spinach to the batter for a healthier version.
- Add grated cheese or paneer to the batter for a cheesy version.
- Add chopped green chilies or ginger for a spicy version.

Tips and tricks:
- Make sure the batter is thick enough to hold the shape of the gavvalu.
- Do not overcrowd the frying pan while frying the pakodas.
- Serve the pakodas immediately after frying for the best taste and texture.

Storage instructions:
- Gavvalu pakoda can be stored in an airtight container at room temperature for up to 2 days.

Reheating instructions:
- Reheat the pakodas in a preheated oven at 180°C for 5-7 minutes or in a microwave for 1-2 minutes.

Presentation ideas:
- Serve the pakodas on a plate lined with lettuce leaves.
- Garnish with chopped coriander leaves or grated cheese.

Garnishes:
- Chopped coriander leaves
- Grated cheese

Pairings:
- Mint chutney
- Tamarind chutney
- Tomato ketchup

Suggested side dishes:
- Masala chai
- Lemonade

Troubleshooting advice:
- If the batter is too thin, the gavvalu will not hold their shape while frying. Add more flour to thicken the batter.
- If the pakodas turn out too hard, the batter may be too thick. Add more water to make a thinner batter.

Food safety advice:
- Make sure the oil is hot enough before frying the pakodas to avoid soggy and oily pakodas.
- Use fresh ingredients and clean utensils to avoid contamination.

Food history:
- Gavvalu is a traditional snack from Andhra Pradesh, India. It is usually made during festivals and special occasions.

Flavor profiles:
- Spicy, savory, crispy

Serving suggestions:
- Serve hot with chutney or ketchup as a tea-time snack or as an appetizer.

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Region: Indian

Taste: Crispy, Spicy, Tangy, Savory