This is a recipe I adapted from Mallika Badrinath's book..It was pretty simple and delicious..The presence of vermicelli in pakodas which is very unique intrigued me to try this...They came out pretty good and here is the recipe..
Onion - 1 large
Vermicelli/semiya - 1 cup
Boiled potato - 1
Ginger-garlic paste - 1 tablespoon
Green chillies - 4
Gram flour/besan - 1/4 cup
Rice flour - 1 tablespoon
Coriander leaves - 1 spoon chopped
Chilli powder - 1/2 teaspoon
Cashews few (optional)
Salt to taste
Ghee - 1 spoon
Oil for deep frying
Chop the green chillies and onions..
In a shallow pan add some ghee/clarified butter followed by the vermicelli..Fry it for about a minute until starts turning golden..Be careful not to burn the vermicelli..Immediately pour hot water over the vermicelli and drain..Then add a cup of normal water(not hot/cold) and drain well..Set aside.
Mash the boiled potatoes well..
Add all the ingredients to the mashed potato along with the vermicelli and mix well..Add a spoon of hot oil and mix again..
Heat oil about 2 inches high in a thick bottomed vessel..Once it is hot fry the pakodas in batches until they turn golden brown..
Store in an airtight container..