Crispy Sabodana Vermicelli Pakoda
Ingredients
- Sabodana soaked in water for an hour 1 cup
- Vermicelli boiled 1 cup
- Potato boiled and grated 1/2 cup
- Green chilies chopped 1 tbsp
- Karepatta (curry leaves) chopped 1 tbsp
- Fresh coriander chopped 2 tbsp s
- Onion finely chopped 1 tbsp
- Salt to taste
- Oil for deep fry
Remove water from soaked sabodana. Take a mixing bowl, add all the above ingredients except oil and mix smoothly. Make a smooth and tight dough and heat oil for deep fry. Deep fry small round pakodas in oil till golden brown.Take out fried pakodas and use tissue paper or kitchen towel to remove excess oil from pakodas. Now yummy, crispy and tasty sabodana vermicelli pakodas are ready to eat and serve with any chutney or with tomato sauce.
Note: Left over vermicelli upma or semolina (suji) upma can be used instead of boiled vermicelli.
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