Dhondakai pakodi

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Restaurant Style Dondakaya pakoda fry

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: Andhra

Servings:

Calories: 172kcal

Take a bowl and add half a cup of besan, 2tbsps of rice flour, salt, chilli powder, a pinch of baking soda and mix it adding water as required. The batter should be little thick. Keep it aside.
Cut each tendura into 4 pieces length wise.
Heat some oil in a pan and deep fry the tendura pieces .
Fry them until the water in the tendura evaporates. Take them into a plate and keep it aside.
In the same oil, make some bajjis with the besan batter we made earlier. Fry them little crisp. The bajjis need not be round, as we are gonna crush them in a food processor. Once fried keep them aside and let them cool a bit.
Using a food processor, gently pulse the bajjis to break into pieces. you can even use your knife to chop them. Chop them roughly as we want the pieces not fine powder.
( You can even use the left over batter from making mirchi bajji or any other bajjis and use them to make this fry)
Heat a pan and add some oil. Add some peanuts, urad dal, mustard seeds, cumin seeds and fry them until golden brown, Add the cashews, dry red chillies and curry leaves.
Add chopped onion and fry it until golden brown. Add turmeric powder, salt and add in the fried tendura pieces. Mix them well with the onions and add red chilli powder.
Now add the chopped bajjis that we made with besan flour. Mix everything well and let it fry for 5min on medium flame and garnish with some cilantro.
Restaurant style tendura pakoda fry or dhondakaai pakoda fry is ready.