Semiya Pakoda Recipe / Vermicelli Fritters / Seviyan Pakora
Print ThisIngredients
- 1 small cup Boiled Semiya/Vermicelli
- 1 Onion finely chopped
- 1 Green Chilli chopped
- 3 sp Besan/Gram Flour
- 1 sp Rice Flour
- 1/2 sp Red Chilli Powder
- 1 pinch Turmeric Powder
- few chopped Coriander Leaves
- few chopped Curry Leaves
- few chopped Mint Leaves
- 1 pinch Cooking Soda
- enough Salt
- Oil for deep fry
Instructions
In a mixing bowl, place boiled semiya/vermicelli and add in all remaining ingredients except oil.
Mix them together, if needed add a little water. Heat oil in a kadai, once hot add 2 sp hot oil to the semiya + besan mixture and mix everything well, now pakoda batter is ready.
Take a small portion of the semiya mixture and drop into the hot oil. Deep fry them on medium heat until golden brown in color then remove from the pan and place them onto a paper towel to drain excess oil. Repeat the same process with the remaining batter. Now semiya pakora/vermicelli pakoda is ready, serve hot with a cup of tea or coffee.
