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.
I am seeing this post in right time.. I am having tea in my hand but I need this pakora also.. pls. send me
Hi, looking awesome. Thanks
Does the semiya will have its flavour ahead of Besan's presence ??
good idea!!!
Hi,
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
Tempting, feel to do soon.
I got here in Singapore Mustafa. (Its called Visions)
Yes semiya smell will be there. It will be pleasant
Hi, today I tried kaima idli for my daughter's lunch. I prepare mango milk shake also. So good. Thanks.
Interesting snack with semiya…looks tempting
I 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
nice click
Super maam