Ingredients

• For the pakoda batter:
• 2 cups - Besan/gram flour
• 1 tsp - Chilli powder
• 1 tsp - Turmeric powder
• One cup water
• Salt to taste
• For the seasoning:
• 1 tsp oil
• Mustard seeds
• 1 tsp Urad dal
• For making the pakodas:
• 2 potatoes - boiled and mashed
• 1 pinch - Turmeric powder
• 1 Green chilli, finely chopped
• 1 to 1.5 cups - Vermicelli
• Salt to taste
• 1-2 cups cold water
• Oil for frying

How to Make Crispy Vermicelli Pakoras

• Mix all the ingredients listed in the pakoda batter, adding water little by little to make a smooth batter.
• Keep aside. Mash the boiled potatoes with turmeric powder, salt, and green chilli.
• Heat a little oil in a wok and add the mustard seeds.
• Allow them to pop and then add the urad dal.
• Quickly add the mashed potatoes and fry till lightly done. Keep aside.
• Heat a little oil in a wok and fry the vermicelli till slightly golden; add water to it and cook till tender.
• Shift to a colander to drain out the water and run cold water over it to prevent it from sticking to each other.
• In a mixing bowl, mix the chilli chutney, cooked vermicelli, and potato fry.
• Take a little and make small balls with your hand.
• Heat oil for frying.
• Dip the vermicelli balls into the besan batter and drop these into the hot oil.
• Fry till crisp and golden brown.
• Serve hot with tomato sauce.
• Salt is to taste, so be careful with it; too much of it will ruin the snack.