Vermicelli Pakodas

• onions 3
• vermicelli 1 cup
• cooked potato 1
• ginger garlic paste 1 tsp
• green chillies 6
• salt as required
• bengal gram flour 1/4 cup
• rice flour 1 tbsp
• chopped coriander leaves 1 tbsp
• red chilli powder 1/2 tsp
• mint leaves, cashewnuts optional
• oil for deep frying

Slice onions and chillies lengthwise. Roast vermicelli till golden. Pour hot water and cook till just soft. Drain water well. Add little more cold water and drain well through colander. Mash the potatoes. Mix with vermicelli and other ingredients. (Do not add water). Add a tbsp of hot oil and mix lightly. Deep fry in hot oil like other pakodas.