Semiya Pakoda / Vermicelli Pakoda

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..

Ingredients

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

Directions

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..

Sending this to Pakora contest hosted by Ruchina