Malgudi Days

Pattanam Pakoda

Pattanam Pakoda
A recipe from our guest blogger Vidhya of Vidhya's Vegetarian Kitchen www.vidhyashomecooking.com.
"I serve MD coffee with Pattanam Pakoda, the famous street food of Madras/Chennai, and also with mini Sambar Idli. I got this recipe from my blogging friend, who, in turn, learned this from her Grandma. It is also known as Medu Pakoda. It's an interesting recipe but definitely an easy one..." 
 
Ingredients:
2 tbsp ghee, melted
1 tsp baking soda
1 cup rice flour
1/4 cup roasted gram flour/pottukadalai maavu
1 tbsp besan
1 tsp cumin seeds (you can add a tsp of fennel seeds also)
1/2 cup onion, finely chopped
1 tsp ginger, finely chopped
1 tbsp cashews, break into small pieces
1 green chili, deseeded and finely chopped
1 tsp salt, or to taste
1/2 tsp red chili powder, or to taste
5 curry leaves, finely chopped
1 tbsp cilantro, finely chopped
2 tsp, finely chopped mint leaves, optional. 
1/3 to 1/2 cup water
oil for deep frying
Method:
1- In a mixing bowl, add the ghee and baking soda and using a hand whisk mix them nicely until it is frothy and well combined. You can mix it with your hands also.
2- Now add the other ingredients as well - rice flour, roasted gram flour, besan, onion, ginger, green chili, cilantro, curry leaves, mint leaves, cumin seeds, salt, and red chili powder. 
3- Mix them all. Sprinkle water little by little and mix to form a soft yet firm dough. Add water as required. 
4- Heat the oil for frying. Meanwhile, take a small portion of the dough and roll into small balls (small gooseberry size would do). Similarly, roll the balls with the remaining mixture and keep it ready for frying. 
5- When the oil is hot, slowly drop the pakodas in batches and fry in medium heat till they turn golden brown and crisp.
Place the fried pakodas on a tissue paper to drain the excess oil.
Serve hot with chutney or sauce of your choice.
Indian filter coffee and Pattanam Pakoda

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