Sausage Pakoda

Juicy cocktail sausages coated in a spiced gram flour batter and deep-fried till crisp—perfectly paired with green chutney and a sprinkle of chaat masala. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 04 Jul 2019in Recipes Fusion

New Update

Main Ingredients	Chicken sausages, Gram flour (besan)
Cuisine	Fusion
Course	Snacks and Starters
Prep Time	0-5 minutes
Cook time	6-10 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Non Veg

Ingredients

16 chicken sausages
1 cup gram flour (besan)
2 tablespoons rice flour
¼ teaspoon asafoetida (hing)
½ teaspoon red chilli powder
¼ teaspoon carom seeds (ajwain)
Salt to taste
1 teaspoon cumin powder
1 teaspoon coriander powder
A pinch of baking soda
½ teaspoon chaat masala
¼ teaspoon turmeric powder
1 tablespoon fresh coriander leaves, chopped + to sprinkle
Oil to deep fry

Method

Mix together gram flour, rice flour, asafoetida, chilli powder, carom seeds, salt, cumin powder, coriander powder, baking soda, chaat masala, turmeric powder and coriander leaves in a bowl. Add sufficient water and whisk to make a thick and smooth batter.
Heat sufficient oil in a kadai.
Dip cocktail sausages in gram flour batter and deep-fry in hot oil till golden brown. Drain on absorbent paper.
Sprinkle chaat masala and coriander leaves, and serve hot with green chutney.

#Turmeric powder #Rice flour #Red chilli powder #Salt #Oil #Gram flour (besan) #Fresh coriander leaves #Coriander powder #Chicken sausages #Cumin powder #Baking soda #Chaat masala #Carom seeds (ajwain)