Pakudi

Instructions

1. 1

   Prepare the Batter

   • In a medium mixing bowl, sift the besan to remove any lumps. Add the ajwain, turmeric powder, red chili powder, hing, baking soda, and salt. Whisk the dry ingredients together to combine.
   • Gradually pour in the water while whisking continuously to form a smooth, thick, and lump-free batter. The ideal consistency is similar to a thick pancake batter—it should coat the back of a spoon and drop slowly.
   • Whisk the batter vigorously for 3-4 minutes. This incorporates air, which is key to making the pakudis light and fluffy. Set the batter aside to rest for 10 minutes.
2. 2

   Heat the Oil

   • Pour the vegetable oil into a kadai or a deep, heavy-bottomed pan. Heat it over a medium flame.
   • To check if the oil is at the right temperature (around 175°C / 350°F), drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately without browning too quickly, the oil is ready for frying.
3. 3

   Fry the Pakudis

   • Using a teaspoon or your fingers, carefully drop small, bite-sized portions of the batter into the hot oil. Do not overcrowd the pan; fry in batches to maintain the oil temperature and ensure even cooking.
   • Fry the pakudis for 4-5 minutes, turning them occasionally with a slotted spoon. They should be evenly golden brown and crispy on all sides.
   • Continue frying in batches until all the batter is used.
4. 4

   Drain and Serve

   • Once the pakudis are golden and crisp, use a slotted spoon to remove them from the oil, letting any excess oil drip back into the pan.
   • Transfer the fried pakudis to a plate lined with paper towels to absorb any remaining oil.
   • Serve hot with mint-coriander chutney, tamarind chutney, or a cup of masala chai. They can also be cooled and added to dishes like Kadhi Pakora or Dahi Bhalla.