Split Chickpeas Pakoda

Ah! It's raining in here. Okay, What would be the first thing that pops into your mind when you see/ feel the rain? People are different so are their interests. Some like jumping in the puddles and love to make their boots soggy by dancing in the rain while others like holding hands with partner in one umbrella and go for a long walk. But there are some people who likes to just sit and watch rain. Well, I am one among them! Wouldn't it be a wonderful warm rainy day with some crispy hot Pakodas?

I would like to share you the Pakoda recipe which I enjoyed in my childhood days. Why don't you try these and send me some feedback?

Recipe:

• Prep time - 10 mins
• Cooking time - 20 mins
• Cuisine - Indian
• Yields - 15 - 20 Pakodas

Ingredients:

• Split chickpeas/ Kadalai Paruppu/ Chana Dal - 1/2 cup
• Onion - 1 Medium size ( finely chopped )
• Garlic - 3 big or 5 small  cloves
• Green chillies - 2 ( finely chopped)
• Fennel seeds - 1/2 teaspoon
• Dry chillies - 2
• Cilantro - 3 tablespoons
• Curry leaves - 1 sprig (optional)
• Salt - to taste
• Oil - For deep frying

Method:

• Soak the split dry Chickpeas in water for more than 4 hours. More the softer is the chickpeas, more the crispier is the pakoda.

• Once the chickpeas are soft enough, drain the water completely. Then, put them in a blender and grind it to 3/4th coarseness without adding water as the water absorbed by the chickpeas itself is enough for the consistency of the pakoda flour.

• Also crush the garlic cloves, dry chillies, fennel seeds in a masala crusher.

• In a mixing bowl, add the thick coarsely grinded wet chickpeas flour along with the finely chopped onion, green chillies, curry leaves, cilantro and crushed masala along with salt. Mix them well without adding water as the onion loosens some moisture.

• With the help of a spoon or hand, take small amount of the mixture and slowly place it in medium hot oil. Deep fry it in medium flame till the bubble vanishes and place in a tissue paper.
• Serve hot along with coffee/ tea.

Pakodas can also be served with coconut chutney which I will be sharing in the following sessions. Try this recipe and enjoy the rainy day along with hot beverage.