|Sooji||1 Cup (16 tbs) (rava)|
|Sour yogurt||1 Cup (16 tbs)|
|Sabudana||1⁄4 Cup (4 tbs)|
|Onion||1 , cut into long strips|
|Chilly powder||To Taste|
|Oil||1 Cup (16 tbs) (For deep frying)|
Soak Sabudana in just enough water for about 3 hrs. Drain excess water if any.
Cut onion into thin strips.
Mix soaked sabudana, sooji, onions, sour yogurt (keep a cup of yogurt outside at room temperature the previous night instead of inside the refrigerator to make it sour), salt & chilly powder
Mix all the ingredients well. The consistency of the mixture should be enough to make into different shapes. It should neither be too soggy nor too dry/hard.
Heat 1 cup oil. When it is hot enough for deep frying, make shapes of choice with the pakora batter ( round, rectangular or square shapes) or simply just drop small lumps of the batter into hot oil & allow it to take its own shape ( I prefer this method as it makes the pakoras more crispy).
Deep fry until pakoras turn golden brown.