This pakoda is popular snack at local tea stalls and restaurants where diners pair it with filter coffeePhoto Credit: Ashwin Rajagopalan One of my first memories of biting into a crunchy pakoda was at ...

Cut the pineapple into two-inch cubes. Heat the oil in a vanali/wok and splutter the mustard seeds. Add the urad dal, fry until light brown. Add the red chillies and fry. Lower the flame, and add the ...