Semiya Pakoda, also known as sevai pakora, is a deep-fried snack that is crispy on the outside and soft on the inside. It is made with vermicelli as the star ingredient, mixed with boiled potatoes, spices, and herbs. This pakoda is a simple and quick snack to prepare for tea time.
Pakoras are super popular street food snacks in India. Walk down a street, and you'll find dozens of tea shops with all sorts of pakora varieties. They sell like hotcakes, and the shops are open 24/7, so you can enjoy these tasty snacks any time you want!
Pakoras are a fun and versatile dish made with different ingredients. The batter usually combines chickpea flour (besan flour) and rice flour to bind the ingredients together. Vegetarians can use raw bananas, cauliflower, potatoes, or onions, while non-vegetarians have options like eggs, fish, prawns, or chicken. Semiya pakoda is another unique version with vermicelli for extra crispiness. No matter the choice, pakoras are a delicious treat loved by both kids and adults!
Bored on Saturday evening, I discovered an old recipe book with a semiya pakoda recipe that grabbed my interest. I had prepared onion and aloo pakoras, but this was different. In only 20 minutes, I made and fried the batch. Served with mint chutney and tomato ketchup, it was a tasty snack to enjoy alongside hot chai. The pakodas were so delicious that my kids and I quickly finished them.
To make perfect Semiya Pakora, follow these simple tips for crispy outsides and well-cooked insides:
With all the stories and tips, you might be tempted to try this recipe. Give the delicious Semiya Pakoda a try and share your thoughts on how it turned out. If you're interested in exploring more snacks, here are some suggestions.
This crispy and delicious Semiya Pakoda recipe is a perfect blend of texture and flavor, offering a delightful snack that's sure to please the palate. With the crunchiness of golden-brown vermicelli, the spiciness of green chilies, and the aromatic hint of coriander and mint leaves, these pakoras make an excellent treat for rainy afternoons or festive gatherings. The addition of besan and rice flour provides a hearty base, while the mashed potato ensures a tender bite. Whether served with mint chutney or tangy tomato ketchup, these pakoras promise a mouth-watering experience that combines comfort and indulgence in every bite.
First, boil the potato in water until tender. Peel the skin and mash it, then set aside.
In a pan, add the ghee and sauté the vermicelli until it turns golden brown. Immediately pour hot water over the vermicelli, strain it, and set aside.
In a bowl, combine the mashed potato, sautéed vermicelli, sliced onions, sliced green chilies, chopped coriander leaves, chopped mint leaves (if using), chopped cashew nuts (if using), salt, besan flour, and rice flour. Mix well.
Heat 1 tbsp of oil in a small pan and add it directly to the pakora mixture. Combine well. You should now be able to roll the mixture into small doughs like pakoras.
Heat oil in a kadai (deep frying pan). Once the oil is hot, fry the pakoras in batches over medium flame for about 2-3 minutes or until golden brown. Strain them from the oil and serve hot with mint chutney or tomato ketchup.
In addition to sharing recipes, my mission with this blog is to create a supportive community where home cooks can come together to share their experiences, ask questions, and learn from each other. I believe that cooking brings people together in a unique and special way.
