This recipe was in my hand written cookbook. I found it interesting and wanted to try. It would have been 12 years almost since I wrote this recipe, but trying for the first time. The ingredients were too tempting to try. So I tried without any doubt. Having cooked vermicelli/ semiya and potato in it will never go wrong. It turned out a great snack and glad that I tried it. Here’s the recipe for you all.
Semiya pakoda recipe
Recipe Cuisine: Indian | Recipe Category: Snack
Prep Time: 10 Mins | Cook time: 30 mins | Serves: 3
Prep Time: 10 Mins | Cook time: 30 mins | Serves: 3
Ingredients
Roasted vermicelli – 1/2 cup
Onion – 2, small
Potato – 1 small
Besan (chickpea flour)- 1/2 cup
Rice flour – 1 tbsp
Green chilli – 2, slit
Finely chopped ginger – 2 tsp
Asafoetida/ Hing – 2 pinches
Red chilli powder – 1/2 tsp
Finely chopped mint & coriander leaves – 2 tbsp
Curry leaves – 1 sprig
Hot oil – 1 tbsp
Jeera/ Cumin seeds – 1 tsp
Salt – as needed
Oil to deep fry
Onion – 2, small
Potato – 1 small
Besan (chickpea flour)- 1/2 cup
Rice flour – 1 tbsp
Green chilli – 2, slit
Finely chopped ginger – 2 tsp
Asafoetida/ Hing – 2 pinches
Red chilli powder – 1/2 tsp
Finely chopped mint & coriander leaves – 2 tbsp
Curry leaves – 1 sprig
Hot oil – 1 tbsp
Jeera/ Cumin seeds – 1 tsp
Salt – as needed
Oil to deep fry
Method
- Slice onion lengthwise, cook potato, peel off the skin and mash it. Cook the vermicelli in 2 cups of water until tender. Do not over cook. Drain the water.
- Add it to cold water immediately and drain it again, keep aside.
- In a mixing bowl, mix all the ingredients gently without adding water. I skipped red chilli powder, coriander and mint leaves. But recommend for good flavour.
- Heat oil in kadai and add as small pakoras. Cook both sides in medium flame and drain in paper towel.
Notes
- I forgot to add red chilli powder and had no coriander and mint leaves. So please add it for better results.
- You can add ginger garlic paste in place of ginger.
- You can add fennel seeds (saunf/ soambu) in place of jeera.
Serve hot with tomato sauce or chutney or green chutney as I did.
Veena Theagarajan
June 18, 2015 at 8:53 amI am seeing this post in right time.. I am having tea in my hand but I need this pakora also.. pls. send me
Sridevi Chakaravarthi
June 18, 2015 at 9:01 amHi, looking awesome. Thanks
Thilak saravanan
June 18, 2015 at 9:03 amDoes the semiya will have its flavour ahead of Besan's presence ??
Ruchi Indu
June 18, 2015 at 9:05 amgood idea!!!
Kamala Thanasingam
June 18, 2015 at 9:18 amHi,
I’ve been following your blog for a while and have tried some of your recipes too. I like the pot you’re using to boil and wonder where you got. I would love to have one myself.
Regards,
Kamala
sankar saranya
June 18, 2015 at 3:07 pmTempting, feel to do soon.
Raks anand
June 18, 2015 at 4:44 pmI got here in Singapore Mustafa. (Its called Visions)
Raks anand
June 18, 2015 at 4:45 pmYes semiya smell will be there. It will be pleasant
Sridevi Chakaravarthi
June 19, 2015 at 7:16 amHi, today I tried kaima idli for my daughter's lunch. I prepare mango milk shake also. So good. Thanks.
Gayathri Ramanan
June 29, 2015 at 1:44 pmInteresting snack with semiya…looks tempting
suba
June 29, 2015 at 1:44 pmI couldn't resist telling u. U r the perfectionist. From the way u r blogging I could see how perfect u r in personal terms too. I hv been following u from 2011. Ur stepwise pictures itself is self explanatory. In addition to tat video…wow…nice work mam
jaitali koli
June 29, 2015 at 2:04 pmnice click
Unknown
January 14, 2019 at 4:09 pmSuper maam