Ingredients:
Semiya(Vermicelli) : 1 Cup (slightly dry roast semiya in a kadai and keep this aside)
Gram flour/Besan flour: 1/2 Cup
Rice Flour: 2 tablespoon
Onion : 1 (Finely chopped)
Green Chillies : 2 (adjust to ur taste - Also cut it into vertically)
Chopped Ginger : 1" piece (optional)
Hing :1/4 tsp
Salt To Taste
Oil for deep frying
Method:
Mix semiya with besan flour, rice flour along with salt, hing, chopped ginger and green chillies & onion in a pan/bowl.
Heat oil in a pan and wait until the oil is hot.
Take a small ball size of the pakoda batter and drop it in oil. Repeat the same for all the remaining batter.
Deep fry the pakodas till it turns golden brown color and crisp.
Remove the pakodas from oil and keep it in a tissue to obsorb excess oil.
The crispy semiya pakoda /Vermicelli pakora is ready to serve.
If u want u can have this pakoda with coconut chutney..
This is a very gud evening time snack during winter /rainy season....
Semiya(Vermicelli) : 1 Cup (slightly dry roast semiya in a kadai and keep this aside)
Gram flour/Besan flour: 1/2 Cup
Rice Flour: 2 tablespoon
Onion : 1 (Finely chopped)
Green Chillies : 2 (adjust to ur taste - Also cut it into vertically)
Chopped Ginger : 1" piece (optional)
Hing :1/4 tsp
Salt To Taste
Oil for deep frying
Method:
Mix semiya with besan flour, rice flour along with salt, hing, chopped ginger and green chillies & onion in a pan/bowl.
Heat oil in a pan and wait until the oil is hot.
Take a small ball size of the pakoda batter and drop it in oil. Repeat the same for all the remaining batter.
Deep fry the pakodas till it turns golden brown color and crisp.
Remove the pakodas from oil and keep it in a tissue to obsorb excess oil.
The crispy semiya pakoda /Vermicelli pakora is ready to serve.
If u want u can have this pakoda with coconut chutney..
This is a very gud evening time snack during winter /rainy season....
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