- Gram flour- 1 cup
- Corn flour - 2 tbsp
- (optional) 1 Green Bell Pepper (Capsicum) , finely chopped
- Cabbage - ½ cup (finely chopped
- Green chilly - 1-2 (finely chopped)
- 1 tsp ginger-garlic paste
- fresh Green coriander - 2 tbsp (finely chopped)
- Salt to taste
- Red chilly powder - ¼ tsp
- 1 tsp cumin and coriander powder (dhania zeera powder)
- 1 Cup boiled Noodles
- oil for frying pakora
Noodles Pakora are pakoras with a slight twist of noodles . Pakoras are an all time favorite snack in India and perfect for a rainy day or winter day or any party.
How to boil Noodles:
Take enough water in any utensil so that noodles get drenched fully. When water starts boiling add 1 tsp oil and noodles into it. Once noodles become tender, drain the excess water with help of a sieve and pour some cold water.
Take a bowl and add thin chopped of cabbage, green bell pepper, green chilies, ginger garlic paste, Cumin and coriander powder, salt and mix thoroughly.
Now add boiled noodles, coriander leaves, chick pea flour, corn flour and mix nicely with the veggie(STEP 2) till it becomes a sticky and a thick mix. (Don't add water).
Take oil in a pan and place it on flame for heating. When oil gets hot, with help of spoon or hands take some mixture and place it in oil. Place 4-5 pakora’s or as many as possible at one time in the pan. Fry until they turn golden brown in color from both sides. Take out pakora’s in a plate with absorbent paper. Like wise fry all noodles pakora’s.
Steaming hot and crispy noodles pakora’s are ready. Serve with tomato sauce or green coriander chutney and enjoy eating.
For making pakora’s crispy we have added corn flour into gram flour, but 1 pinch baking soda can also be used instead of corn flour.