Crispy Vermicelli Pakoras

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • 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.