Instant Pakoda Masala

Ingredients

• 100 g Semolina (Rava/suji)
• 110 g Rice flour
• 120 g Gram flour (Besan)
• 100 g Cornflour (Cornstarch)
• 100 g All-purpose flour (Maida)
• 2 tbsp Coriander powder
• 1 tbsp Roasted dried fenugreek leaves (Kasuri methi)
• 0.5 tbsp Ginger powder
• 0.5 tbsp Black pepper powder
• 0.5 tbsp Red colour powder (optional) (The source visibly states an additional half tablespoon of powder, but the spice name is not legible.)
• 2 tbsp Red chili powder
• 4 tbsp Kashmiri red chili powder
• 3 tbsp Garlic powder
• 0.25 tsp Baking soda
• 2 tbsp Garam masala
• 2.25 tbsp White salt (Source gives a range of 2 to 2.5 tbsp.)
• 1 tbsp MSG (Ajinomoto; totally optional)

Steps

1. 1

   Add the semolina, rice flour, gram flour, cornflour, and all-purpose flour to a large bowl.

2. 2

   Add the coriander powder, roasted dried fenugreek leaves, ginger powder, black pepper powder, red chili powder, the optional red colour powder or Kashmiri red chili powder, garlic powder, baking soda, garam masala, and white salt.

3. 3

   Add the optional MSG if using. The source says it is optional but gives the hotel-style flavor when included.

4. 4

   Mix all the dry ingredients thoroughly, then grind the mixture to a fine powder.

5. 5

   Transfer the finished masala to an airtight container. The source says it can be stored for 4 to 6 months.

6. 6

   To make pakodas, use 1 big spoonful of the masala for 0.5 kg of vegetables. Add vegetables of your choice.

7. 7

   Gradually add small splashes of water and mix until the vegetables are coated and the pakoda mixture reaches a consistency suitable for frying.

8. 8

   Fry the prepared pakodas in hot oil for 5 to 6 minutes, until crispy.

Notes

The source does not specify the frying oil quantity, oil temperature, or the exact amount of water. Store the dry masala in an airtight container for 4–6 months.

Nutrition per serving

• condiment
• spice mix
• South Asian
• vegetarian
• vegan
• gluten-containing
• make-ahead
• fried