Ingredients:

• For the pakoda batter:
• 2 cups – Besan/gram flour
• 1 tsp – Chilli powder
• 1 tsp – Turmeric powder
• One cup water
• Salt to taste
• For the seasoning:
• 1 tsp oil
• Mustard Seeds
• 1 tsp Urad Dal
• For making the pakodas:
• 2 Potatoes – boiled and mashed
• 1 pinch – Turmeric powder
• 1 Green chilli, finely chopped
• 1 to 1.5 cups – Vermicelli
• Salt to taste
• 1-2 cups cold water
• Oil for frying

Method:

1. Mix all the ingredients listed in the pakoda batter, adding water little by little to make a smooth batter.
2. Keep aside. Mash the boiled potatoes with turmeric powder, salt, and green chilli.
3. Heat a little oil in a wok and add the mustard seeds.
4. Allow them to pop and then add the urad dal.
5. Quickly add the mashed potatoes and fry till lightly done. Keep aside.
6. Heat a little oil in a wok and fry the vermicelli till slightly golden; add water to it and cook till tender.
7. Shift to a colander to drain out the water and run cold water over it to prevent it from sticking to each other.
8. In a mixing bowl, mix the chilli chutney, cooked vermicelli, and potato fry.
9. Take a little and make small balls with your hand.
10. Heat oil for frying.
11. Dip the vermicelli balls into the besan batter and drop these into the hot oil.
12. Fry till crisp and golden brown.
13. Serve hot with tomato sauce.
14. Salt is to taste, so be careful with it; too much of it will ruin the snack.

Recipe courtesy of vidya