The rains bring in so much cheer and the Monsoon has visited South India on time this year. The temperature has come down and isn’t it a perfect time to have Pakodas / fritters and hot tea listening to the rain. This type of Pakoda is sold in Bombay Tiffanys in Mysore and is prepared using dry fruits.
Time Required: 20 Minutes
½ Cup Chiroti Rawa / Fine Semolina
½ Cup Besan / Chik Pea Flour / Kadale hittu
1 or 2 tsp Chili powder
1tsp Somph / Aniseed
2 Onions, Chopped finely
10 – 12 Cashew nuts, Chopped
½ tsp Om kalu / Bishop’s Weed
A pinch of cooking soda
Oil for deep frying
Salt to taste
Mix all the ingredients together and leave aside for 5 minutes.
Mix again. If it is too thick add little water and mix. The batter should be thick not running consistency.
Heat Oil. Pick the batter and drop in the oil.
Deep fry them until golden brown.
Remove on a kitchen towel.
Serve hot Special Pakoda with your choice of sauce or chutney and piping hot Tea.