• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Tomato Blues logo

  • Recipes
  • Launch Your Food Blog
  • Shop
  • About
    • YouTube

Home » Recipe Index » Snack Recipes

Vermicelli Pakoda Recipe| Easy Snack Recipes

Last Modified: April 17, 2015

Everyone enjoys a crunchy snack once in a while. But somehow, i dont make many deep fried foods mainly because of health reasons. And even on those rare occasions when i do make up my mind to fry a bonda or two, its in the evening when the sun has already sunk in and i will have already lost the chance to click away.
But a few days back, i made these crunchy pakodas for lunch. I wanted something crunchy that day and i also wanted it to complement well with the menu which was dal, rasam and rice. So i picked this recipe from a Menu Rani Chellam s cookbook. I tweaked it a little to my taste and i must say, even though, i was a bit doubtful about it hitting off well with Mr.P, it was received very well. The empty plate bore testimony for that.

Recipe For Vermicelli Pakoda
( Vermicelli and other ingredients combined and deep fried as fritters)

Prep Time: 20 mins
Cook Time: 20 mins to cook Vermicelli and potato
                   30 mins to fry the fritters 
Makes about 15 to 20 fritters
Allergy Info: Vegan, Nut free

Ingredients

Roasted vermicelli ½ c
Potato 1 large
Mint leaves 10 chopped finely
Onion 1 medium chopped finely
Red chili powder 1.5 tsp
Gram flour ( besan) ⅓ c
Rice flour 1 tbsp
Oil 1 tbsp
Salt to taste

Oil to deep fry

Directions

Pressure cook the potato for 2 whistles. Peel and set aside
In the meanwhile, bring a cup of water to a boil and cook the vermicelli until just done. Dont overcook it. We dont want a mush.
Drain the vermicelli and wash under running cold water. Let drain completely.
In a mixing bowl, combine potato, onions, rice flour, gram flour, red chili powder, mint, salt, oil and the cooked vermicelli.
Knead to a dough without adding any water.
You must have a shaggy and sticky lump after kneading.
Check for seasoning at this point and adjust.
Now, heat oil for deep frying.
Pinch off small portions of dough and deep fry 4 to 5 at a time on medium low flame until golden brown.
Repeat with the remaining dough.
Serve hot with ketchup.

P.S I used roasted vermicelli. I always buy that. You can also use the regular vermicelli but make sure you roast it before you cook it.

« Easy Garlic Bread Recipe| Quick Snack Recipes
Cucumber Gojju Recipe| A Vegan Raw Recipe »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

HELLO AND WELCOME

Hi! I m Anusha. A very warm welcome to my blog Tomato Blues. I m an advocate by profession and chose to become a food blogger later. I live in Singapore with my husband and daughter. Tomato Blues – About The Author

BAKING RECIPES

  • soft cinnamon rolls from scratch baked in the air fryer oven recipes
  • freshly baked pull apart rolls filled with store bought pasta sauce in a baking tray. Spatulas, a jar of sauce and some vegan butter by the side.
  • Cheesy Garlic Herb Pull Apart Bread

EASY WEEKNIGHT DINNERS

Easy and fresh Healthyish Weeknight Dinners
Weeknight Dinner Ideas

Asian Inspired Recipes

  • A platter featuring essential Thai herbs including galangal and lemongrass
    A beginner’s guide to Thai Herbs
  • Instant pot vegan Thai noodle soup
    Vegan Thai Noodle Soup (Instant Pot)
  • vegan summer rolls served on a plate with a spicy dipping sauce and herbs
    Vegan Summer Rolls- Rice Paper Rolls
  • Spaghetti Squash Pad Thai served on a teal blue plate with a lime wedge and chopsticks
    Spaghetti Squash Pad Thai | Gluten-free

Footer

^ back to top

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Anusha Rajagopal www.tomatoblues.com

Privacy Policy