Pakoda is a deep fried snack that is quite addictive. Various vegetables can be used to make the pakoda like potatoes, onions, etc. I have already cabbage pakoda here. The only difference in this version is that the pakoda is more of a crumbly snack rather than the usual chunky ones. Normally onion is used to make this, but I have also added spinach.There is a technique to drop these fritters in oil. You take a lump of the mixture and slowly drop it in oil separating them into thin strands simultaneously. This will keep the pakoda crumbly and hence the name “thool pakoda”. (“Thool” means “powder” in Tamil). This is a very addictive snack that is loved by kids and adults alike. Off to the recipe.

1 year ago: Aloo (Potato) Methi Gravy
2 years ago: Spinach and Rice Dumplings

Pictorial
1. Take besan, rice flour, salt and chilly powder in a bowl.2. Mix it well.3. Add onion, spinach, garlic, cilantro, curry leaves and 4 tsp of hot oil.4. Mix it together. Mixture will look crumbly.5. Sprinkle water to bring the mixture together.6. Heat oil and add small portions of the mixture to the oil.7. Stir a couple of times o get all sides cooked. Remove from fire when it is golden brown.
Addictive pakoda ready.
Enjoy!