Semiya pakoda is a tasty crunchy snack prepared with semiya or vermicelli. Vermicelli is very popular in Indian cuisine and there are various dishes like vermicelli upma, vermicelli payasam, kesari, and many other dishes prepared with semiya. This recipe makes use of vermicelli and potatoes as the main ingredient. I have made use of rice flour here as rice flour gives a crunchiness which we expect from pakodas. This can be served as a tea time snack with green chutney or simply with tomato ketchup. I have made use of cabbage here, but you can also make some variations here by using any other vegetables like carrots, or spinach according to your preference. Now to the recipe..
vermicelli / semiya (cooked and strained ) – 1 cup
onion (finely chopped) – 1
cabbage (finely chopped) – 1/2 cup
ginger (grated) – 1 small piece
greenchilly – 3 – 4
potato (cooked and mashed) – 1
gramflour / besan / kadalamavu – 1/2 cup
rice flour – 2 tablespoon
turmeric powder – 1/4 teaspoon
red chilly powder (optional) – 1/2 teaspoon
coriander leaves (finely chopped) – few
salt – to taste
oil – as required for deep frying
1. Pressure cook potatoes for 3 – 4 whistles or until it gets cooked. Let it cool. Then peel it, mash it and set it aside.
2. Boil 2 cups of water in a vessel, add vermicelli and cook until done. Don’t overcook it. Once cooked, drain water and add it to potato mixture.
3. To the potato mixture, add rice flour, gram flour, chopped green chillies, red chilly powder, coriander leaves, turmeric powder, grated ginger and salt.
4. Knead well to make a dough without adding water.
5. Heat oil in a kadai. When oil is hot enough, take small portions of dough, make balls, and slightly press it between your palms, as we make parippu vada. Fry on medium heat till golden brown.
6. Pakoda is ready. Serve it hot with tomato ketchup or green chutney.
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