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Pakkavada
by
Niyaprakash
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%20snack%20%20in%20Indian%20cuisine.%20Best%20with%20tea%20/coffee%20!!!%3C/p%3E%3Cp%3EIn%20a%20wide%20bowl,%20mix%20%20sieved%20besan%20,%20%20oil,%20red%20chilli%20powder,%20turmeric%20powder.%20%20salt%20%20and%20hing.%20%20Mix%20well%20with%20fingertips%20until%20well%20combined%20and%20it%20forms%20like%20soft%20bread%20crumbs.%20First%20start%20with%20less%20than%20%C2%BD%20cup%20water%20(adding%20water%20depends%20upon%20the%20texture%20/%20quality%20of%20the%20besan.%20Some%20brand%20needs%201/2%20cup%20and%20some%20brands%20need%20less%20than%20half%20cup)%20and%20later%20adjust%20with%20remaining%20%201%20%E2%80%93%202%20tablespoon%20to%20make%20a%20medium%20soft%20dough.%20If%20it%20is%20too%20hard,%20it%20won%E2%80%99t%20come%20out%20from%20%20the%20mould%20(difficult%20to%20press).%20Finally%20adjust%20with%20%201-%202%20teaspoon%20water%20or%20besan%20if%20required.%3C/p%3E%3Cp%3EPut%20this%20dough%20in%20a%20murukku%20/%20chakali%20mould.%20Use%20pakavada%20achu%20/%20pakoda%20plate%20(with%204%20slits%20/%202%20slits)%20to%20make%20%20pakkavada.%3C/p%3E%3Cp%3EHeat%20oil%20in%20a%20wide%20kadai%20/%20frying%20pan%20and%20reduce%20heat%20to%20medium%20and%20wait%20for%201%20minute.%20Fry%20directly%20in%20hot%20oil%20on%20a%20medium%20heat%20(between%20medium%20and%20low%20heat)%20%20until%20light%20golden%20color%20and%20crisp%20on%20both%20the%20sides%20%20in%202%20-%203%20batches%20(depending%20upon%20the%20size%20of%20the%20kadai%20/%20frying%20pan).%20It%20won't%20take%20much%20time%20for%20frying.%20Please%20keep%20a%20safe%20distance%20from%20%20the%20gas%20stove%20/%20hot%20oil%20when%20frying%20/%20pressing%20with%20mould.%20Drain%20and%20place%20on%20kitchen%20towel%20to%20absorb%20extra%20oil%20and%20store%20in%20an%20airtight%20container.%20%20Please%20use%202%20%E2%80%93%203%20paper%20towels%20to%20absorb%20extra%20oil.%20Serve%20with%20tea%20/%20coffee%20/%20upma%20..%3C/p%3E){kind=link}