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Rava/Sooji Pakora

Snigdha's picture
Ingredients
  Sooji 1 Cup (16 tbs) (rava)
  Sour yogurt 1 Cup (16 tbs)
  Sabudana 1⁄4 Cup (4 tbs)
  Onion 1 , cut into long strips
  Salt To Taste
  Chilly powder To Taste
  Oil 1 Cup (16 tbs) (For deep frying)
Directions

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.

Serve Hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Occasion: 
Diwali, Holi
Interest: 
Holiday, Kids
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6
Subtitle: 
Sooji Pakora

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4 Comments

kpratishnair's picture
Good recipe indeed !!!.. keep it up
kapil.durga's picture
dont we need to add baking soda to make it crispier?
Snigdha's picture
The Rava/Sooji in the batter is more than enough to make it crispy. I have however never tried using baking soda.
Ganesh.Dutta's picture
looking crispy........