PAKODA

INGREDIENT


Bengal gram dal 1/2 cup
Thur dal 1/4 cup
Rice flour 1/2 cup
Red chillies 2
Salt as per taste
Onion big 2 nos Cut in length
Saunf 2 tsp
Cumin 1 tsp
Curry leaves
Coriander leaves
Asafoetida 1 tsp
Cooking oil 250 gms

Method

Soak the daal for 1 hour.Grind it to a thick smooth paste along with red chillies, salt .Add asafoetida, curry leaves, coriander leaves , saunf, cumin seeds and mix rice flour to make it sticky in the hands. Just before frying add the onion, because if onion is mixed before it will leave some water and the pakoras may not come crispy.
Now take a heavy bottomed kadai and heat the oil. Take the mixture in  the fingers and just leave it to the oil.It will fall in different shapes. When it turns golden brown remove from oil and strain