Madhwa Sakha Team
Pakoda
1 cup cooked rice (or less, mashed well)
3/4 tablespoon besan (gram flour)
A pinch of baking powder
1 small onion, finely chopped (or finely cut cabbage)
A few curry leaves, chopped
Salt to taste
Oil for deep frying
Prepare the mixture: In a mixing bowl, mash the cooked rice well. Add besan, baking powder, finely chopped onions (or cabbage), curry leaves, and salt. Mix everything thoroughly until well combined.
Heat oil: Heat oil in a deep pan for frying.
Shape the pakodas: Take small portions of the mixture and shape them into rough balls or drop spoonfuls directly into the hot oil.
Fry the pakodas: Fry the pakodas on medium heat until they turn golden brown and crispy. Make sure to turn them occasionally for even cooking.
Serve: Drain the pakodas on paper towels and serve hot with chutney or tomato sauce.
