Are you looking for a quick, crispy, and delicious snack to pair with your evening tea? Look no further than Suji Pakoda (also known as Rava Pakoda). These semolina fritters are incredibly easy to make, require minimal ingredients that are likely already in your kitchen, and can be whipped up in just 10 minutes.
Their crunchy exterior and soft, flavorful interior make them an instant hit with both kids and adults. Serve these piping hot with chutney or ketchup, and get ready for the compliments!
Here is a simple step-by-step recipe to make the perfect Suji Pakodas.
Suji (Semolina/Rava): 1 cup (fine or medium variety)
Curd (Dahi/Yogurt): 1/2 cup (slightly sour curd works best)
Water: 1/4 cup (approximately, adjust as needed)
Onion: 1 medium, finely chopped
Green Chilies: 2-3, finely chopped (adjust to your spice level)
Ginger: 1-inch piece, finely chopped or grated
Coriander Leaves: 2 tablespoons, fresh and finely chopped
Cumin Seeds (Jeera): 1 teaspoon
Salt: To taste (about 3/4 teaspoon)
Baking Soda (Soda bicarbonate): A pinch (optional, but helps make them fluffy)
Oil: For deep frying
Mix the Base: In a large mixing bowl, combine the suji (semolina) and curd. Mix well with a spoon or whisk.
Add Flavor: To this mixture, add the chopped onions, green chilies, ginger, fresh coriander leaves, cumin seeds, and salt. Mix everything thoroughly.
Adjust Consistency: Gradually add water, a tablespoon at a time, and mix to form a batter. The batter should be thick yet dropping consistency. It should not be runny like dosa batter, nor too stiff like dough.
Rest (Crucial Step): Cover the bowl and let the batter rest for just 5 minutes. This allows the suji to absorb the moisture from the curd and water, which is key to getting the right texture.
Final Touch: After 5 minutes, give the batter another stir. It might have thickened a bit; if it’s too thick, add a teaspoon or two of water. Just before frying, add a pinch of baking soda and mix it gently into the batter. This will make your pakodas light and airy from the inside.
Heat Oil: While the batter is resting, heat oil in a deep frying pan or kadhai over medium heat. To check if the oil is ready, drop a tiny bit of batter into it. If it rises to the surface immediately without browning too quickly, your oil is at the perfect temperature.
Drop the Batter: Once the oil is hot, lower the flame to medium. Using your fingers or a small spoon, drop small, bite-sized portions of the batter carefully into the hot oil. Do not overcrowd the pan; fry them in batches.
Fry to Perfection: Let them fry for a minute without disturbing them so they can hold their shape. Then, stir and flip them occasionally with a slotted spoon. Fry until they turn a beautiful golden-brown color and become crispy on all sides. This will take about 4-5 minutes per batch on medium heat.
Drain and Serve: Once done, remove the fried pakodas with a slotted spoon, draining excess oil back into the pan. Place them on a plate lined with paper towels to absorb any remaining oil.
Your hot and crispy Suji Pakodas are ready! Serve them immediately with your favorite green chutney, tomato ketchup, and a steaming cup of masala chai.
