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Valaipoo Pakkoda - Valaipoo pakora - Plantain flower fritters - Snack recipes - Appetizers recipe - Tea time snack

I love crunchy pakora esp Onion. Since my 1st son doesn't eat any onion, (without grinding) I seldom do onion Pakora. The other time I tasted Valaipoo Pakkoda at my friends place and it tasted almost same as onion (even though not exactly same. I kind of liked it) I wanted to try it out. I tried it once sometime ago and it tasted bitter. So I called her after a long time and asked about it. She said that I should use young flower to get nice a taste. So this week when I visited Serangoon I saw fresh Valaipoo. I bought it without any hesitation. It came out pretty good. So make sure you use the young and Fresh Plantain flower / Valaipoo.
Ingredients:

Valaipoo / Plantain flower - 2 cups (Cleaned. Check here on how to clean)
Besan / Gram flour - 1 cup
Rice flour - 1/2 cup
Curry leaves / coriander leaves/ mint leaves -  1 tablespoon (finely chopped)
Cooking soda - pinch
Salt to taste
Onion - 4 (sliced thinly)
Asafoetida - pinch
Oil to deep fry
Red chilli powder - 1/2 teaspoon (Adjust to your spice level)
Ghee or hot oil - 1 teaspoon

Method:

Mix in all the ingredients except oil for deep fry
Add required water to make thick paste or just bind it together. Heat oil in deep pan. When oil is hot put the dough in oil use your hand to sprinkle around. 
Fry it in medium flame till the pakora is cooked or till the sound subside. Drain the oil and take out the pakora and leave it on a tissue paper till the oil is fully drained. Repeat the process till all the dough is done
Serve hot

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1 comment:

  1. Malabar side has something similar with tapioca... looks so delicious...

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