Perfect for an evening snack
Ingredients:
2 cups Vermicelli (1/2boiled)
1½ cups Besan (flour)
3 tsp rice flour
1 tsp Red Chili Powder
½ tsp Garam masala
½ tsp Coriander powder
1 tsp Cumin powder
¼ tsp Turmeric Powder
1 pinch Asafetida
¼ cup Coriander leaves (chopped)
3 tsp Ginger garlic paste
salt to taste
Oil for frying
Directions:
Boil the vermicelli (until half cooked) and then drain out the excess water and transfer cold water and drain again. Add tsp of oil to that (This will separate the vermicelli and would soften them), keep aside. Mix all the ingredients above and add it to the vermicelli. Make a proper batter adding enough water for pagodas .Pour oil in the pan and deep fry these pagodas. Serve hot with tomato chutney.
Ingredients:
2 cups Vermicelli (1/2boiled)
1½ cups Besan (flour)
3 tsp rice flour
1 tsp Red Chili Powder
½ tsp Garam masala
½ tsp Coriander powder
1 tsp Cumin powder
¼ tsp Turmeric Powder
1 pinch Asafetida
¼ cup Coriander leaves (chopped)
3 tsp Ginger garlic paste
salt to taste
Oil for frying
Directions:
Boil the vermicelli (until half cooked) and then drain out the excess water and transfer cold water and drain again. Add tsp of oil to that (This will separate the vermicelli and would soften them), keep aside. Mix all the ingredients above and add it to the vermicelli. Make a proper batter adding enough water for pagodas .Pour oil in the pan and deep fry these pagodas. Serve hot with tomato chutney.
0 comments :
Post a Comment