Wheat pakoda recipe – A popular mouth-watering Indian snack or fritters made with wheat flour and onions.
I wanted to make some dish for Sanvi’s spring party at school. When I was thinking what to make for the party, I thought this wheat pakoda would be the best option. When I told other moms that I am making this wheat pakoda, they asked me to think twice. They felt that I could try some other pakodas instead of wheat pakoda, but they had this wheat pakoda at the party and fell in love with it. Everyone in the party just loved this wheat pakoda recipe so much.
There are many versions of wheat pakodas, but I feel this version is so tasty. Wheat pakoda turn out crispy and delicious. You can serve wheat pakodas as a snack or starter.
If you are looking for similar pakoda recipes, then you might be interested in banana fritters, avaraikkai bhajji, onion bajji, ribbon pakoda, vazhaikkai bajji/plantain bhajji.
Preparation time. 10 minutes
Cook time. 15 minutes
Recipe cuisine. indian
Recipe category. snack/appetizer
Wheat flour – 1 cup or 1/4 kg
Rice flour/arisi maavu – 1 cup or 1/4 kg
Onion (sliced or chopped) – 1 cup or 2 nos.
Chilli powder – 2 tsp or 1 tsp
Curry leaves – 1 sprig
Asafoetida/hing – 1/4 tsp or 1/2 tsp
Water – as desired
Salt – as desired
Oil – to deep fry
Note. The ingredients shown will vary with the original quantity.
1. In a mixing bowl, add wheat flour, rice flour , onion, chilli powder, curry leaves, hing and salt. Set aside for five minutes. Onions would start leaving water. After five minutes, mix well once and then sprinkle water little by little and mix well.
The consistency should be thick and the onions should be well coated by the flour. Make sure the pakodas are not in dropping consistency.
2. Heat oil on medium high flame for deep frying. Now pinch a small portion of the wheat batter and drop it in hot oil. Once it is half-cooked, flip it over and cook the other side until it turns golden brown. Drain the pakodas in a tissue paper to remove excess oil.
Now, wheat pakodas/gothumai pakoda is ready! Serve hot with tea.
- Sprinkle water little by little because onion itself would leave water. If you add too much water, then pakodas will absorb lot of oil and turn very soft instead of being crispy.
Wheat pakoda recipe, godhumai pakoda recipe below: