Deep Fried Chickpea Dough Curry Snacks (Pakoda)
Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Asafoetida | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup (240 g ) besan or gram flour
- ½ cup water
- 2 tsp rice flour (for crunch)
- 2 tsp green gram flour (optional, for added crunch)
- Salt to taste
- ¼ tsp asafoetida
- ¼ tsp turmeric
- ¼ tsp cayenne pepper
- 8–10 curry leaves
- 1 tsp cumin powder
- 1 tsp crushed black peppercorns
- 1 medium-sized onion , chopped finely
- ½ cup peanuts , preferably roasted
- 1 tsp oil
- Oil to fry
Directions
Combine all the dry ingredients except the salt, peanuts, and onions. Mix well.
Add the onions, peanuts, 1 tsp oil, and salt. Mix well, then keep aside for about 10 minutes. The moisture from the onions will ooze out into the batter.
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. The consistency should be the same as when making scones . Too much water and the pakoda will not be crunchy.
Heat oil in a heavy-bottomed cooking vessel.
Shape the dough into chunks, and deep-fry them in medium-hot oil until golden-brown and crispy. Too much turmeric might give it a darker color.
Serve hot or room temperature.