Sunday, February 18, 2007

Madras Pakoras

The pakoras made in Madras (Chennai), TN has a very different taste to them. One can normally find them stacked up in tin boxes at virtually any street corner. We love it so much that we always expect dad to bring this home at the beggining of every month when its salary day. Given the fact that mom didn't allow us to eat much of store bought snacks, it used to be a treat for our palates. This is one truly delicious snack that is cheap, fresh and easy to make. Although this recipe doesn't exactly replicate the one we get at our street corner Tea shop, its almost close. After trying too many variations, I got this one from "Samaithu Par" book by Meenakshi Ammal, first published in the year 1972.


Besan flour - 2 cups
Rice flour - 1/2 cup
Onions (slit into thin long pieces) - 1 cup
Green Chillies - 8 -10 nos. finely chopped
Ginger - 1 inch bit, finely chopped
Cashews - 1/4th of a cup
Baking Soda - 1 tsp
Ghee - 1 tsp
Curry leaves
Salt to taste
Oil to deep fry


Mix onions, cashews, ginger, green chillies, curry leaves and coriander. Top it with the ghee and mix them using hand.
Mix seperately besan flour, rice flour, baking soda and salt.
Add the flour mix to the onion mix and make it into a dough by adding water little at a time. The dough should fall into seperate small lumpts and should not form into one hig mass.
Head oil in a kadai. Take a handful of dough at a time and pinch them into small bits directly into the oil. Fry them well on both sides.
Take them out when they are brown all around and drain in a paper towel.
Serve with coffee for an evening snack or as an appetizer.

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