Tapioca Pakoda Recipe | Tapioca Fritters | Kuchi Kizhangu Pakoda - Easy Tea Time Snack Recipe

Tapioca Fritters/Tapioca Pakoda are so easy to make 15 minutes snack recipe. We are using fresh Tapioca Roots/Tuber aka kuchi kizhangu or mara valli kizhangu and No grinding no soaking required for this Pakoda. I wanted to try this recipe for long time, finally made it last week and we all enjoyed munching these crispy spicy pakoda that reminds me of Salem(My home town) tea kadai style Moru Moru Onion Pakoda. I usually make Boiled Spicy Tapioca or Tapioca Adai dosai  or sometimes Tapioca Vadai with fresh Tapioca roots. But for a change wanted to try some easy snack(other than vadai) with fresh roots and thus the Tapioca Pakoda recipe came to my mind. And tried Tapioca Pakoda with 1/4 cup measurements of grated tapioca root. First time tried with corn flour & rice flour combo, and the pakoda was yummy but more of hard crunchy kind pakoda. Don't want to use baking soda or powder in my recipe, so skipped corn flour and tried with Besan next day and it turned out perfectly as I wanted. V and kids loved this Pakoda. Have made these pakoda 4 times in a week, these tapioca pakodas were so addictive and yummy. Instead of regular onion pakoda, next time try it with some Fresh Tapioca roots and am sure you won't be disappointed. Now off to the recipe..

Tapioca/Kuchi Kizhangu Pakoda Recipe

Prep Time : 15 Minutes | Cook Time :  15 Minutes

Recipe Category : Snacks | Serves :  4

---

Ingredients

1. Grated Tapioca 1.5 Cup 
2. Sliced Onions 1.5 Cup 
3. Green chilli 2 or 3 finely chopped 
4. Cilantro, finely chopped 2 Tbsp 
5. Curry leaves, finely chopped few 
6. Crushed Fennel seeds 1 tsp 
7. Chilli Powder 3/4 tsp 
8. Turmeric powder 1/4 tsp 
9. Hing 1/4 tsp 
10. Rice Flour 1/4 Cup 
11. Besan/Gram Flour/Kadala Maavu 1/4 cup 
12. Salt to taste

Notes:
Use fresh thick Tapioca Roots for making this pakoda.

No need to soak or grind them, just grate it and use it to make pakoda.

If you want you can also add a pinch of baking soda & 1 tsp melted butter or ghee for rich flavor and melt in mouth texture.

You can skip green chillies and use only chilli powder if making for small kids.

I used kashmiri chilli and green chillies for Tapioca Pakoda.

Fry in medium high heat and do not cook for long time or burn the pakoda.

Tapioca pakodas are best when served hot. No need of chutneys or ketchup, these pakodas are best when they are eaten as such and right away after frying.

No need to add water, if you feel too dry then just wet your hands and knead it. The moisture from the onions and tapioca is more than enough to make the pakoda dough.

After frying first batch of pakoda, wait for 20-30 seconds to get the oil hot and then start frying.

Method

• Wash tapioca roots, peel the skin remove the center thick vein and grate using a grater and keep ready.
• In a mixing bowl, add grated tapioca, sliced onions, green chilli, curry leaves, cilantro, crushed fennel seeds, chilli powder, turmeric powder, hing and salt.
• Mix everything well, and then add rice flour and gram flour and combine everything well.
• Just keep kneading the it will come together. Keep aside and heat oil in a kadai, meanwhile the onion-tapioca-flour mix will leave moisture and come together as thick dough.
• When the oil is hot, just pinch a small portion of pakoda dough and drop it gently in the hot oil.
• Fry in medium high heat and fry until all sides turn golden brown.
• Once done, remove the oil using a slotted spatula and drain the excess oil in a paper towel.
• Repeat the same process until all pakoda dough are cooked.
• That's it..Tasty Cripsy Crunchy Tapioca Pakoda ready. Enjoy these yummy kuchi kizhangu pakoda for your tea time with your favorite chai/coffee.

Step By Step Recipe with Pictures : 

In a mixing bowl, add grated tapioca, sliced onions, green chilli, curry leaves, cilantro, 

crushed fennel seeds, chilli powder

turmeric powder, hing and salt. Mix everything well, and then add rice flour and gram flour and combine everything well.

 No need to add water just mix well and it come together because of the moisture from the onion & tapioca.

When the oil is hot, just pinch a small portion of pakoda dough and drop it gently in the hot oil.

Fry in medium high heat and fry until all sides turn golden brown.

Once done, remove the oil using a slotted spatula and drain the excess oil in a paper towel.