Semia Pakoda

My mom's friend had called us over for tea last evening, but I was just a lazy sack of potatoes. It changed with the mere mention of Semia pakodas - Innovative, I thought. The preparation is similar to the way pakodas are usually made, except for an additional ingredient, semolina.

Semia (Semolina)
Onions (sliced lengthwise)
Green chillies finely diced
Coriander finely chopped)
Gram flour or Besan
Rice flour
Hot Oil 1 tbsp
Oil for frying
Garam masala
Chilli powder
Asafoetida (Hing)

1. Boil the semolina in hot water and drain.
2. In a bowl, add the ingredients including the spices.
3. Now add the boiled semolina to this mixture.
4. Add a tablespoon of hot oil to this mixture and mix well.
5. Add just enough water to make a thick batter.
6. Heat oil in a wok.
7. Take small portions of the batter and drop it in the oil gently.
8. Fry until the pakodas turn a golden brown.

Serve with chilli sauce or green chutney.


Rita said…
Wow! I love Semia pakodas! They are spicy and crunchy! Yummmmm...:D
aquamarine said…
yupppp...they make great fritters on a rainy day.


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