Boil water in a pan with a tea spoon of oil, then include vermicelli and let it cook till soft which may take 2 to 3 minute.

Strain water from vermicelli and let it cool down to room temperature. Next peel off the onion and slice it thin, chop green chillies and coriander leaves finely and keep it aside.

In a bowl take sliced onion, chopped green chillies, ginger, coriander leaves and salt. Mix well, squeezing the onion to ooze out water. Next include gram flour, rice flour and vermicelli. Combine well to form dough.

Heat enough oil in a heavy bottom wok, when it heats up drop pakoda sized dough in to oil. Deep fry them till they turn golden brown in color. Remove from oil and drain over kitchen tissue paper.

Continue this process with rest of the dough and enjoy hot hot pakoda with a cup of tea.

While cooking vermicelli in water, do not forget to add a tsp of oil. It helps in keeping the vermicelli non-sticky.

Onion and salt together ooze some water which helps in binding flours and vermicelli, do not add additional water.

The dough should be thick otherwise pakoda becomes soggy.

A pinch of turmeric powder and a tsp of coriander powder would add up color and taste. So include them in the ingredients list which I forgot totally.

You can spice it up by adding little red chilly powder. I have used only green chilly for spice.

Rice powder helps in keeping the pakoda crisp for long.