Non Deep Fried Vegetable Pakoda
Serve them as a healthy snack or starter
- Grated carrot ½ cup
- Finely chopped green capsicum ¼ cup (discard seeds)
- Finely chopped red capsicum ¼ cup (discard seeds)
- Finely chopped onion ½ cup
- Salt to taste
- Roasted gram (roasted split chana without husk) 1 cup
- Chilli powder ¾ tsp or to taste
- Thymol (ajwain) seeds ½ tsp
- Oil to cook the pakodas
Combine all the vegetables with salt. Mix well and leave aside for 15 minutes (during this time the vegetables will give out their liquid).
Powder the roasted gram to the consistency of wheat semolina /dalia (I use Panasonic Mixer-Grinder).
Add ¾ cup of roasted gram powder, chili powder and thymol seeds to the vegetables (remaining gram powder, if any, may be used in chutney). If the mixture is very stiff, sprinkle 1-2 tablespoon of water (the mixture should be moist and hold together when pressed lightly in palm). Take lime size lumps of the mixture and roll lightly into rounds(do not press hard).
Heat a "Gulliappa/Paddu" pan, preferably hard coated or non-stick (I have used a Tako Yaki pan, as I am doing this blog from Kuala Lumpur, where I do not have a gulliappa pan). Add ¼ tsp of oil in each of the “cups” of the pan.
My InspirationTako Yaki is a Japanese snack made with a batter of flour (maida) and eggs with optional ingredients like cabbage, onion, chicken, seafood or other meats. There is a Japanese chain of stalls called Tako Tao selling these snacks. This recipe is inspired by watching the cooks making Tako Yaki in these stalls.
Reduce the heat to medium low. Place a ball of vegetable mixture in each cup drizzle ¼ teaspoon of oil on top of each pakoda. When the under- side is cooked and dark brown, turn over the pakodas (use two sticks or a stick and a spoon to turn over the pakodas) and cook the other side till it turns dark brown.
Transfer the cooked pakodas to a serving plate. Repeat with remaining vegetable mixture.
Reduce the heat to low if the pakodas are browning fast. They should cook slowly and develop a crisp crust. The quantity of oil may be adjusted to suit your diet plan. Serve hot with a chutney or sauce of your choice. Variations: ¼ cup of Shredded cabbage may be used instead of red capsicum.