Prep time: 10 mins

Cook time: 20 mins

• Besan flour (Gram flour)– 1 cup
• Rice flour – 3/4 cup
• Roasted gram flour – 1/4 cup
• Asafetida /Hing powder – 1 tsp
• Salt as required
• Hot oil – 2 tbsp
• Oil to deep fry

Preparation:

• Grind the green chilies and salt together into coarse paste by adding water.
• Sieve the gram flour, rice flour and roasted gram flour.
• Heat oil in a pan

Method:

• Transfer the flours into the bowl
• Filter the green chili and salt water
• Add salt and asafetida
• Add 2 tbsp of hot oil and mix everything well
• Add water little by little and mix well to make non- sticky dough.
• Place the thin long hole pakoda plate into murukku press
• Press the murukku press directly on the hot oil in circular way.
• Let it cook in the medium flame. Once the bubbles settles, Flip the sides and let it cook till it becomes crisp.
• Drain and remove from heat. Store in an airtight bottle.

Notes

• Instead of green chilies you can add red chilies too. But the color of the pakoda will be of little darker.
• Adding roasted gram flour is optional. But it gives crispy and nice flavor
• Instead of hot oil, you can add melted butter too.