Pasta Pakoda
by Shailaja Reddy
05 Jul 2013
This recipe has been viewed 5201 times
Pasta stuffed with putnalu stuffing and deep fry in oil.
Pasta Pakoda recipe - How to make Pasta Pakoda
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
2 cups boiled penne
oil to fry
For The Stuffing
1/4 cup roasted broken wheat (dalia)
1 tsp carom seeds (ajwain)
1 tsp tamarind pulp
For The Batter
1 cup besan (bengal gram flour)
2 tsp rice flour (chawal ka atta)
1 tsp carom seeds (ajwain)
a pinch turmeric powder (haldi)
3 tsp chilli powder
a pinch baking soda
salt to taste
Method
- Method
- Boil the pasta by adding salt and oil. Strain it.
- In the middle space of each pasta, fill it with stuffing.
- Heat oil on medium flame.
- Dip the stuffed pastas in batter and gently drop from the sides of pan into hot oil and deep fry until golden.
- Drain on a paper towel.
- Serve with tomato ketchup.
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