Pakkavada - A tasty deep fried (crispy, crunchy and addictive too) snack in Indian cuisine. Best with tea /coffee !!!
Makes: 140 - 150 g
Please use same measuring cup to measure gram flour and water
1 cup / 200 ml / 8 oz (Indian standard measuring cup) besan (gram flour/ kadalamaav / chone pittti), sieve the besan twice
2 tablespoon rice flour (orva pitti / ari podi)
1 teaspoon oil
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
½ teaspoon salt
¼ teaspoon asafoetida (hing / kaayam)
½ cup cup water (5 – 7 tablespoon)
1 teaspoon jeera (cumin seeds) or black til (optional)
In a wide bowl, mix sieved besan , oil, red chilli powder, turmeric powder. salt and hing. Mix well with fingertips until well combined and it forms like soft bread crumbs. First start with less than ½ cup water (adding water depends upon the texture / quality of the besan. Some brand needs 1/2 cup and some brands need less than half cup) and later adjust with remaining 1 – 2 tablespoon to make a medium soft dough. If it is too hard, it won’t come out from the mould (difficult to press). Finally adjust with 1- 2 teaspoon water or besan if required.
Put this dough in a murukku / chakali mould. Use pakavada achu / pakoda plate (with 4 slits / 2 slits) to make pakkavada.
Heat oil in a wide kadai / frying pan and reduce heat to medium and wait for 1 minute. Fry directly in hot oil on a medium heat (between medium and low heat) until light golden color and crisp on both the sides in 2 - 3 batches (depending upon the size of the kadai / frying pan). It won't take much time for frying. Please keep a safe distance from the gas stove / hot oil when frying / pressing with mould. Drain and place on kitchen towel to absorb extra oil and store in an airtight container. Please use 2 – 3 paper towels to absorb extra oil. Serve with tea / coffee / upma ..