Pasta Pakora

Boil the pasta in sufficient water along with cardamoms, cloves, cinnamon, bay leaves and star anise. Drain and keep aside.

Make a batter with besan, rice flour, all the dry spices and required quantity of water. The consistency should be neither too runny or thick.

Heat oil in a pan. Dip the boiled pasta in the batter and drop them gently in the hot oil in batches.

Fry on a medium flame till golden in colour. Drain on a tissue paper and serve as an appetizer with tomato sauce or green chutney.