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Oct 8, 2012

Thool Pokada

One of my favorites ever! With a hot cup of tea on a lazy Evening, you couldn't make me stop munching these delicacies. Bits of fried curry leaves and  some cashew bits thrown in make this snack irresistible!

Besan flour (kadalamavu) -      3/4 cup
Rice flour                                  2 tbsp.
Chopped Spinach                       ½ cup
Nicely Shredded Cabbage           ½ cup.
Hing -                                        ¼ tsp.
Chili Powder                              1/2 to 1 tsp. (adjust with your spice level)
Salt                                            to taste
Crushed Fennel seeds (Sombu)  ½ tsp. (Optional)
Chopped curry leaves                 3 tbsp.
Cashew bits                               1 tbsp.
Water                                        1 or 2 tsp.
Oil                                              For deep fry


  • Chop Spinach and cabbage nicely. Mix a pinch of salt and microwave it for 30 seconds.
  • Mix all the ingredients except Oil in a bowl. Add 1 or 2 tsp. of water to just bind all the ingredients. Already Spinach and cabbage contain some moisture in it. That’s enough. Don’t add more water.
  • Heat the oil in a pan for deep frying. Sprinkle the mixture onto the oil and keep the flame medium.
  • Deep fry them till they are golden brown turning once in a while.
  • Remove and drain them on paper towels. Serve hot.


  1. I love thool pakoda. I always buy the smallest broken pieces when I buy it.
    Thanks for sharing.


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