Ingredients

• 1 cup - semiya
• 1/2 cup - gram flour
• 2 tbsp - rice flour
• 2 - green chilli
• 1/4 litre oil - for deep frying
• Asafoetida - a pinch
• Salt to taste
• 1 tsp - ginger
• 1 -onion

How to Make Semia Pakoda

• Slit the green chilli, finely chop the onion and keep it aside.
• Mix semiya with besan flour, rice flour, salt, asafoetida, chopped ginger, green chilli and onion.
• Sprinkle some water to make a thick batter. Keep the batter for up to 10-15 mins.
• Heat oil in a pan, and deep fry small ball size of the pakoda batter.
• Remove the pakkodas from fire when crisp and brown in colour.
• Recipe courtesy: Subbu's Kitchen