Vermicelli Pakoda, Semiya Bonda, Shevige Bajji in Air Fryer (from leftover Vermicelli Upma)

 

Yesterday I posted recipe for Vermicelli Upma, so what to do with the leftover upma. Here is a secret, I prepare extra upma so that I can make Vermicelli Pakoda or Vermicelli cutlet for snacks. It goes so well with evening tea or filter-coffee. Now that we have air-fryer it makes my life more easy, I don't have to stand in front of the hot oil and constantly monitor it. Of course, it is more healthy as there is very little oil needed to prepare it in Air-fryer. 

Also, check out recipes for - onion pakoda 1, onion pakoda 2, Ridge Gourd bonda, Breadfruit bonda, Balekai/Plantain pakoda and paneer pakoda

Ingredients:

• 2 cups - Vermicelli Upma
• 2 tsp - red chili powder (or as per taste. Pakodas are usually more spicier then the upma)
• 1 tsp - green chutney (optional) 
• 1 tbsp. - curds [1 tsp lime juice can be used instead]
• ½ cup - boiled and mashed potato (optional) helps in binding 
• ½ cup - oil -for brushing

For dipping batter:

• 2 tbsp. - Besan | Chickpeas flour
• 1 tbsp. - corn flour [for Air fryer recipe, if you want to fry in oil, just add 1 more cup of Besan]
• 1 tsp - chili powder
• 1 pinch - hing | asafetida
• 2 tsp - oil
• salt as per taste 

Method:

1. Take the leftover Vermicelli upma in a mixing bowl.
2. Add red chili powder, green chutney, curds (or lime juice) and mashed potato if using. Mix it all together. 

3. In another smaller mixing bowl, Take all the ingredients for making dipping batter and mix.

4. Now slowly add little water at a time and mix to form thin batter.

5. Put a liner in the Air Fryer basket. This is a optional step, but helps from batter dripping.
6. Take about 1½ tablespoon vermicelli mixture and form into a ball. Press it in between you palm to form vada shape. Place it on a plate. Shape the rest of mixture into vada and keep it ready.

7. Now, dip each vada in the batter and place them on the liner in the air fryer basket.

8. Lightly spray cooking oil on the vada and place the basket in the air fryer.

9. Air fry on 375°C (700°F)  for 12 minutes. 
10. After 12 minutes, remove the vada, turn them over and place them directly in basket with out the liner. Spray or brush cooking oil over the vada and cook for another 8 to 10 minutes or until done. 

11. Serve hot Vermicelli pakoda with green chutney or ketchup. 

NOTE:

• Using corn flour helps the pakoda get crispy outer coating. 
• Adding bit of mashed potato helps for binding and keep the vada shape. Also, adds to the flavor.
• If you don't have leftover Vermicelli upma, just follow the direction on the packet to cook the vermicelli and use it to make the pakoda. You will need add salt and more chili powder.