Ingredients with Measurements:
- 1 cup gram flour (besan)
- 1/2 cup rice flour
- 1/2 cup finely chopped onion
- 1/2 cup grated coconut
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped curry leaves
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Deep frying pan
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine gram flour, rice flour, chopped onion, grated coconut, coriander leaves, curry leaves, ginger paste, garlic paste, red chili powder, turmeric powder, and salt. Mix well.
2. Add water gradually and mix to form a thick batter. The batter should not be too runny or too thick.
3. Heat oil in a deep frying pan over medium heat.
4. Take a spoonful of batter and drop it into the hot oil. Repeat until the pan is full.
5. Fry the pakodas until they turn golden brown and crispy.
6. Remove the pakodas from the oil and place them on a paper towel to remove excess oil.
7. Serve hot with your favorite chutney or sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 people
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Substitutions for ingredients:
- Rice flour can be substituted with corn flour or wheat flour.
- Onion can be substituted with shallots.
- Grated coconut can be substituted with desiccated coconut.
Variations:
- Add chopped green chilies for a spicier version.
- Add chopped spinach or cabbage for a healthier version.
Tips and tricks:
- Make sure the oil is hot before frying the pakodas.
- Do not overcrowd the pan while frying.
- Add water gradually to the batter to avoid making it too runny.
Storage instructions:
- Store the leftover pakodas in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the pakodas in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the pakodas on a platter with a side of chutney or sauce.
Garnishes:
- Garnish with chopped coriander leaves or grated coconut.
Pairings:
- Serve with mint chutney, tamarind chutney, or tomato ketchup.
Suggested side dishes:
- Serve with masala chai or ginger tea.
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the pakodas are not crispy, increase the heat and fry for a longer time.
Food safety advice:
- Make sure the oil is not too hot to avoid burning the pakodas.
- Do not reuse the oil for frying.
Food history:
- Miruhulee Boava Pakoda is a popular snack in the Maldives, made with local ingredients such as grated coconut and curry leaves.
Flavor profiles:
- Spicy, savory, and crispy.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Sri Lankan