Name: Sanagapindi Pakodi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: North Indian
Ingredients: 1 cup Gram flour (Sanagapindi or Besan); 0.50 cup Corn flour or Rice flour; 0.50 cup Chopped onions; Chopped Curry leaves and Coriander leaves; 5 Chopped Green Chilies (medium); 1 tbsp Baking Powder; 1 tbsp Gingergarlic Paste; 3 tbsp Carom Seeds (Ajwain or Vamu); Salt; Oil

1 cup Gram flour (Sanagapindi or Besan)

0.50 cup Corn flour or Rice flour

0.50 cup Chopped onions

Chopped Curry leaves and Coriander leaves

5 Chopped Green Chilies (medium)

1 tbsp Baking Powder

1 tbsp Gingergarlic Paste

3 tbsp Carom Seeds (Ajwain or Vamu)

Salt

Oil

To prepare pakodi batter take a bowl and add gram flour (also known as sanagapindi in Telugu or besan in Hindi), corn flour (or rice flour), chopped onions, curry leaves, coriander leaves, green chilli and mix them well. Now pour 1/2 cup of water and add ginger garlic paste baking powder, carom seeds (Ajwain or Vamu), salt and mix it well. The consistency of the pakodi batter should be in medium.

Take a pan and heat the oil (for deep fry) at medium flame. If the flame is too high pakodi will not be crispy. Keep an eye on flame, too low flame will leave pakodi uncooked or too high will burn pakodi.

Take a spoon full of pakodi batter and put it into the pan gently. Fry the pakodi in small batches, and flip them until it becomes golden brown. Then take pakodi into serving plate

Sangapindi pakodi can be served with Tomato ketchup or mint coriander chutney.