a scrumptious and easy Suji Pakoda recipe
The way to Make Suji Pakoda at home: Step-by means of-Step manual
Servings: 3–four
Prep Time: 10 mins
Cook Time: 20 mins
Elements:
1 cup suji (semolina/rava)
1/2 cup curd (yogurt)
1 small onion, finely chopped
1 inexperienced chili, finely chopped
Half tsp ginger paste
1/four cup grated carrot or finely chopped veggies (optional)
2 tbsp coriander leaves, chopped
1/4 tsp cumin seeds
1/four tsp black pepper (non-compulsory)
Half tsp baking soda or Eno fruit salt
Salt to taste
Water as needed
Oil for deep frying
Step-with the aid of-Step instructions:
Put together Batter:
In a mixing bowl, combine suji, curd, cumin seeds, ginger paste, onion, green chili, grated veggies (if the usage of), coriander, and salt. Blend properly.
Add Water:
Gradually add water to make a thick batter. Let it relaxation for 10–15 mins so the suji can take in the moisture and melt.
Check Consistency:
After resting, if the batter is simply too thick, upload a dash of water. The batter ought to be thick enough to keep form while dropped.
Add Baking Soda:
Just before frying, upload baking soda or Eno and mix gently.
Warmth Oil:
Warmth oil in a deep pan on medium flame. Once hot, drop spoonfuls of the batter into the oil.
Fry until Golden:
Fry pakoras in batches until golden brown and crisp on all aspects. Drain on paper towels.
Serve hot:
Serve with mint chutney, tamarind sauce, or ketchup.
Tip:
For added crunch, you could upload a tablespoon of rice flour to the batter.
Crispy outdoor, gentle interior—Suji Pakoras are a perfect tea-time snack or birthday party appetizer!
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