Pasta Pakora | Monsoon Treats | Quick Snacks

We had a very interesting theme to choose for July - Secret ingredient. And am glad I chose it for this week. We have our pet peeves in the family about foods we don’t like in their naturally presented form (for me, its bitter gourd / Karela). For some time, both my kids refused potato (yes!!! just imagine :D). 

well, as mothers (and more importantly bloggers!) ,we need to find ways to present the not-so liked ingredients in different forms. This is such a fun theme that could be blogged for a mega Blogging Marathon too ! {Valli - hope you are listening :)}

The first in the series is Pasta Pakoda - yup, a LOT of pasta was cooked and we used a large portion for the Main course (we made 3 - pepper pasta in White Sauce). I am not too fond of pasta and mom would never eat it. 

The whole family (read the husband and kids) however, was stunned when I presented it in a form of pasta pakoda. With the rains giving a perfect opportunity to indulge in an occasional deep fry, this is one dish I would love to make and eat (and even make extra pasta if required just to make that scrumptious pakoda :p)

Similar recipes with "secret ingredients" :

Sugarfree Ginger Amla Mocktail

Couscous Peas Tikki

Gajar Halwa with Jaggery

Idli Manchurian

Quinoa Adai

Grilled Methi Bhakri Pizza

Cabbage Dhokla

Paneer Pav Bhaji with healthy twist

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So, go on, surprise your family / guests with this delicious treat ! 

Detailed tips in the notes section below

Prep time : 15 mins . Fry time : 10-12 mins  Serves : 4

Course : Snack / appetiser ; cuisine : Fusion 

you would need:

• Cooked pasta (Fusilli/Elbow/Farfalle /Penne ) - 1 cup (240 ml) - I used Fusilli
• Besan / gram flour - 1 cup
• Rice flour - 2 heaped TBSP
• Salt - to taste
• turmeric-  ¼ tsp
• Minced onion - 1 medium (optional)
• Minced bell pepper - ½ (optional)
• roasted & crushed cumin, coriander seeds, ajwain - ½ tablespoon each
• Red chilli powder - ½ tsp
• Grated ginger / minced chilli - 1 tsp
• Chopped coriander & mint leaves - 1 teaspoon (opt.)
• Water - as required (very little)
• Oil - to deep fry (it can also be pan seared in an appam pan / paniyaram pan / aebelskiver) ; next time, I am going to bake these 

Method:

1. Drain all the water from the pasta and refrigerate covered for 1-2 hours (overnight cooked pasta works best) - chop it fine into fine bits.
2. In a large bowl, sieve both the flours with turmeric. Add the red chilly powder, ginger / chilly , coriander and mint leaves and mix well. mix everything well. Add onions, crushed dry spices, and half the salt and mix well with your fingers. 
3. Heat 3 tablespoon of oil and slowly mix into the mixture (use a spoon not your fingers as the oil is hot !!)
4. Now mix well and sprinkle very little water (remember pasta is cooked and contains water as well) to make a stiff and slightly sticky dough. Meanwhile heat adequate oil for frying.
5. Check for salt and spices once more. 
6. Pinch out small portions and fry in oil  on medium flame so its cooked to golden brown evenly.
7. Drain on absorbent paper / kitchen towels and munch them with a cup of tea / coffee as an afternoon snack.

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My Notes:

1. Pasta has a lot of water, so drain thoroughly before use.
2. Chop the pasta into tiny bits before adding to the dough.
3. upon cooling / refrigeration, if the cooked pasta has any crust / skin formed, remove out the hard crusts and then use the softer portion, else you would have stone hard pakodas.
4. Fry on medium heat only, as the pakoras contain carbs from the pasta, they burn and blacken very fast on high heat, but may remain uncooked inside.
5. Use up any remaining pakoras in a kadhi for a yummy twist 🙂

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