Vermicelli Pakora/Noodles Pakora

Ingredients:

• 1 cup vermicelli
• 2 potatoes
• 2 or 3 green chilies finely chopped
• 1 tsp finely chopped ginger
• 1/2 cup coriander leave
• 5 curry leaves(finely chopped)
• 1/4 cup mint leaves (as required)
• salt to taste
• 1 tsp chat masala
• 1 tsp lemon juice
• ½ tsp black pepper powder
• oil for frying

Method:

• Take a deep saucepan and boil about 8-10 cups of water. Add 1 tsp of salt and 1 tsp of oil to water. When water starts boiling, add vermicelli and stir continuously. Boil for 2-3 minutes till it is just done ( soft vermicelli becomes very soggy and sticky). Strain in a colander. Keep colander under free flowing water till vermicelli is cooled, then keep it aside for some time so that extra water is drained off.
• Boil potatoes separately till they are cooked. Peel and mash the potatoes.
• In a bowl take boiled vermicelli, mashed potatoes, chopped coriander leaves, mint leaves, curry leaves, green chilies, ginger and mix them well.
• Add black pepper powder, chat masala and salt.
• Add vermicelli and mix them all well. Add lemon juice.
• Shape the mix into round flat vadas.
• Deep fry them until they are golden brown.
• Pat out excess oil with a paper towel.
• Serve them hot with tomato ketchup or chutney.

Tips:

Fresh coriander is often used in Indian cooking as an ingredient during the preparation of a dish or as a garnish after the dish is ready. It is however, not always easily available. It also perishes quickly. The next time you buy fresh coriander, keep it fresh for longer by chopping off the roots and then wrapping the leaves in a sheet of newspaper. Store in the crisper section of your refrigerator.