Semiya pakoda is made with goodness of flavorful vermicelli and the other ingredients like onion, chilli, mint leaves etc.
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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.
Potato is not only for taste but also acts as binding agent in this recipe.
It turned out a great snack and glad that I tried it. The flavor of vermicelli is highlight in this recipe. Here’s the semiya pakoda recipe for you all.
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Stepwise photos
- Cook potato firstly, either by boiling in open pot until tender soft or by pressure cooking with lots of water and salt for 3 whistles.
- Once done, peel off the skin and mash it.
- Slice onion lengthwise, set aside.
- Cook the vermicelli in 2 cups of water until tender. Do not over cook. Drain the water.
5. Add it to cold water immediately and drain it again, keep aside.
6. 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 flavor.
7. Heat oil in kadai and add as small pakoras. Cook both sides in medium flame and drain in paper towel.
Serve hot with tomato sauce or chutney or green chutney as I did.
Recipe card
Semiya pakoda recipe
Ingredients
- ½ cup Vermicelli I used roasted
- 2 Onion
- 1 Potato
- ½ cup Gram flour Besan or chickpea flour
- 1 tablespoon Rice flour
- 2 Green chilli slit
- 2 teaspoon Ginger finely chopped
- 2 pinches Asafoetida Hing
- ½ teaspoon Red chilli powder
- 2 tablespoon mint & coriander leaves Finely chopped
- 1 sprig Curry leaves
- 1 tbsp Hot oil
- 1 teaspoon Cumin seeds
- Salt as needed
- Oil to deep fry
Instructions
- Wash and cook potato firstly. You can cook by your way - Either by open pot boiling until fork tender or pressure cook for 3 whistle with lots of water and salt.
- Once done, peel off the skin and mash it.
- Cook the vermicelli in 2 cups of water until tender. Do not over cook. Drain the water completely and set aside.
- Add it to cold water immediately and drain it again, keep aside.
- Slice onion lengthwise.
- 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.
Video
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.
- Add fennel seeds (saunf/ soambu) in place of jeera.
Veena Theagarajan
I 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
Hi, looking awesome. Thanks
Thilak saravanan
Does the semiya will have its flavour ahead of Besan's presence ??
Ruchi Indu
good idea!!!
Kamala Thanasingam
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
sankar saranya
Tempting, feel to do soon.
Raks anand
I got here in Singapore Mustafa. (Its called Visions)
Raks anand
Yes semiya smell will be there. It will be pleasant
Sridevi Chakaravarthi
Hi, today I tried kaima idli for my daughter's lunch. I prepare mango milk shake also. So good. Thanks.
Gayathri Ramanan
Interesting snack with semiya...looks tempting
suba
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
jaitali koli
nice click
Unknown
Super maam