Vermicelli Fritters / Semiya Pakoda

Here is a variety of Pakoda with Vermicelli that makes it crispy and crunchy that makes you crave for more. Not many must have tasted this variety of Pakoda. Try this out when you feel like having Pakodas next.
Serve hot with green chutney or tomato ketchup.
Prep Time
10 Minutes
Cooking Time
25-30 Minutes
4-5 People
Roasted Vermicelli
Rice Flour
Bengal Gram Flour
Boiled Potato
Green Chillies
Coriander Leaves
Mint Leaves
1 Cup
1 Tbsp.
! Tbsp.
1 Medium
1 Medium
1 Tbsp.
1 Tbsp.
To Taste
As reqd.
1.  Chop onion finely lengthwise. Chop coriander leaves, mint leaves and green chillies finely.
2.  Mash the potato.
3.  Cook vermicelli in hot water till soft. Drain the water and set aside.
4.  Mix the chopped ones, mashed potato, vermicelli, rice flour and Bengal gram flour together with salt in a mixing bowl.
Note: Can add a spoon of ginger garlic paste too.
5.  Do not add water.
6.  Make fritters of desired shape and size or irregular shape.
7.  Now deep fry the fritters till crisp and golden brown.


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