Besan (Bengal gram flour) 2 cups
Rice flour -1 cup
Red chiily powder - 1 tblsp
Asafoetida (hing) 1/2 tsp
Butter -1 Tblsp (for crispness)
Salt - as required
Oil for frying.
Take a vessel and put the besan, rice flour, salt, chilly powder, hing and butter and mix thoroughly and make a dough which can be pressed through the mould. It should not be too hard or else it won't come out.
Now take a kadai and put sufficient oil and heat it.
When the oil becomes hot, fill the mould with the flour dough and press it firmly into the oil.
Keep the flame low so that it gets cooked well.
Remove the cooked pakoda and keep repeating the same process.after it is done, store it in an air tight box or dabba so that it stays crisp.
I have displayed the mould to be used for pressing the dough through. fill the hollow with the dough and push it inside another hollow and press it for the pakodas to be formed.