Deep Fried Chickpea Dough Curry Snacks (pakoda)

Ingredients

• 1 cup besan
• ½ cup water
• 2 tsp rice flour
• 2 tsp green gram flour
• ¼ tsp asafoetida
• ¼ tsp turmeric
• ¼ tsp cayenne pepper
• 8–10 curry leaves
• 1 tsp cumin powder
• 1 tsp black peppercorns
• 1 onion
• ½ cup peanuts
• 1 tsp oil
• to taste oil to fry

Steps

1. Combine all the dry ingredients except the salt, peanuts, and onions.
2. Mix well.
3. Add the onions, peanuts, 1 tsp oil, and salt.
4. Mix well.
5. Then keep aside for about 10 minutes.
6. The moisture from the onions will ooze out into the batter.
7. Adding a little bit of water at a time, make a dough that will form chunks but break into pieces with a little bit of pressure.
8. The consistency should be the same as when making scones.
9. Too much water and the pakoda will not be crunchy.
10. Heat the oil in a heavy-bottomed cooking vessel.
11. Shape the dough into chunks.
12. Deep-fry them in medium-hot oil until golden-brown and crispy.
13. Too much turmeric might give it a darker color.
14. Serve hot or at room temperature.