Ingredients with Measurements:
- 1 cup sev mamra (puffed rice and sev mixture)
- 1 cup gram flour
- 1/2 cup rice flour
- 1/4 cup chopped onions
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped curry leaves
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- Salt to taste
- Oil for deep frying
Special Equipment Needed:
- Deep frying pan
- Mixing bowl
- Slotted spoon
Step-by-Step Instructions:
1. In a mixing bowl, combine gram flour, rice flour, chopped onions, coriander leaves, curry leaves, ginger-garlic paste, cumin seeds, red chili powder, turmeric powder, and salt. Mix well.
2. Add sev mamra to the mixture and mix until well combined.
3. Gradually add water to the mixture to form a thick batter.
4. Heat oil in a deep frying pan over medium heat.
5. Using a tablespoon, drop the batter into the hot oil and fry until golden brown.
6. Using a slotted spoon, remove the pakodas from the oil and place them on a paper towel to remove excess oil.
7. Serve hot with chutney or ketchup.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for frying
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 5g
Substitutions for ingredients:
- Sev mamra can be substituted with any other puffed rice mixture.
- Rice flour can be substituted with cornflour.
Variations:
- Add chopped green chilies for a spicier version.
- Add grated carrots or cabbage for a healthier version.
Tips and Tricks:
- Make sure the oil is hot enough before frying the pakodas.
- Do not overcrowd the pan while frying the pakodas.
- Serve the pakodas immediately after frying for the best taste.
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.
Presentation Ideas:
- Serve the pakodas on a platter with chutney or ketchup.
Garnishes:
- Garnish with chopped coriander leaves.
Pairings:
- Serve with mint chutney or tamarind chutney.
Suggested Side Dishes:
- Serve with hot tea or coffee.
Troubleshooting Advice:
- If the batter is too thick, add more water to achieve the desired consistency.
- If the pakodas are too oily, drain them on a paper towel for a longer period of time.
Food Safety Advice:
- Make sure the oil is not too hot to avoid burning the pakodas.
- Always use clean utensils and equipment while preparing the recipe.
Food History:
- Sev mamra pakoda is a popular snack in India and is often served during festivals and special occasions.
Flavor Profiles:
- The pakodas are crispy on the outside and soft on the inside with a spicy and tangy flavor.
Serving Suggestions:
- Serve the pakodas as an appetizer or snack.
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Region: Indian