Gram flour- 1 cup
Corn flour – 2 tbsp
Noodles – 1 cup (boiled)
Mushroom – 2 (finely chopped)
Cabbage – ½ cup (finely chopped)
Green chilly – 1-2 (finely chopped)
Ginger – 1 inch piece (thinly chopped)
Green coriander – 2 tbsp (finely chopped)
Salt – ½ tsp (as per taste)
Red chilly powder – ¼ tsp
Oil – for frying pakora
Noodles Pakoda Recipe Process
Take gram flour and corn flour in any utensil. Stir until all lumps get dissolved completely. Add some more water and make a mixture with a thin consistency. Whisk the batter for 4-5 minutes so that it becomes softer.
Add salt, red chilly powder, green chilly, ginger, chopped mushrooms, cabbage and noodles in the mixture and mix all ingredients really well. Take oil in a pan and place it on flame for heating. When oil gets hot, with help of spoon or hands take some mixture and place it in oil. Place 4-5 pakoras or as many as possible at one time in the pan. Fry until they turn golden brown in colour from both sides. Take out pakora’s in a plate with absorbent paper. Likewise, fry all noodles pakoras.
Steaming hot and crispy noodles pakoras are ready. Serve with tomato sauce or green coriander chutney and enjoy eating.
How to boil noodles:
Take enough water in any utensil so that noodles get drenched fully. When water starts boiling add 1 tsp oil and noodles into it. Once noodles become tender, drain the excess water with help of a sieve and pour some cold water.
For making pakora’s crispy we have added corn flour into gram flour, but 1 pinch baking soda can also be used instead of corn flour.