Hello!…saying this from India. I am on my yearly vacation dear friends, feeling and breathing the earthy air of my native. I am on the other side of sultry hot weather of U.A.E to heavy downpours of my motherland. The rain drenched trees, blooming flowers, crawling centipedes, over ripe jackfruit and everything related to RAIN is so adorable. I am loving every bit of this weather right now and in line with this climate my cravings for deep fried delight have gone up a notch. Crispy vermicelli pakoda with a cup of hot tea would be heaven on earth feeling, right guys??
This is the time when cooking is just HARD, not hard like it’s difficult- more hard like I would eat a plateful of vermicelli pakoda, than go through the process of recipe planning, grocery shopping and cooking the food in the downpours. I mean, what it really comes down to is eating. I just want to do the eating part. You know, the part where I load my plate up with light and crispy pakodas, hold a mug of hot tea and watch the pitter-patter rain. This is the kind of excuse I usually get when I am at my mom’s place and I do only EATING part here with no COOKING.
The best part in pakoda is they are shapeless. You don’t have to work on it’s look, shape to make it pretty for the photo. But taste-wise it has to be crispity crisp and not soggy. It’s the rice flour that keeps pakoda crisp for long and binds well with vermicelli. The spices that go in this recipe are very flexible, like you can add some coriander powder, red chilly powder to boost up the flavors and heat. But you need to take care while making dough which should be stiff, thick not loose. I haven’t used a bit of water, the onions and vermicelli compensated the same.
In an upcoming rainy day I and you would sit with a plateful of vermicelli pakoda and a mug of tea while RAIN being friend of we both.