Pattanam Pakoda Recipe

Pattanam Pakoda Recipe

AuthorAnkita
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Relish this mild marvel of flavory flours that is made aromatic with the freshness of greens and finally comes with a golden crunch..

A Review On Pattanam Pakoda:

Pattanam Pakoda is a popular tea time snack that originated from the Indian Subcontinent and also fondly called as Medu Pakoda, is a deep fried lentil ball which is golden and crispy on the outside, soft and grainy on the inside. This famous street food from Tamil Nadu, is sure to allure you with its decadent taste and irresistible aroma. This astounding lentil fritter ball is a well known street food usually sold at road side eateries and mobile outlets. The way the vendors chop the onion and mix the flours and the greens with a drizzle of oil, and the swiftness with which they make and throw in the roundels in the large kadai where the oil is sizzling continuously is absolutely brilliant and  very much interesting to watch.

Pattanam Pakoda is usually made with a mixture of gram flour and roasted gram flour in appropriate proportions and at some parts of Tamil Nadu they even add rice flour, cumin, asafoetida and fennel while the sizes too differ. Mint and coriander flavor predominates the Pattinam Pakoda and onion is the key ingredient in this recipe. The trick starts from slicing, and long moderately thin slices of onion are added in the dough to make it all the more delectable. Certain nuances should be adopted while frying because the pakoda should be cooked well and  needs to be soft on the inside and crispy and light golden brown on the outside and both should happen simultaneously. Therefore one has to be mindful about the flame throughout the process and should strike a balance between low medium and high flame. One can gain expertise on this just after a few trials, and can even make improvisations too like adding cashews, ground nut bits etc.

 The difference between Medu Pakoda and conventional pakoda is that the former has a circular shape and has a combination texture while the latter has assymetrical shape and totally crunchy. Balls are made out of the flour and dropped in sizzling oil for Pattanam Pakoda whereas bits of flour is sprinkled straight into the oil to make normal pakoras. But both are flour based being similar in ingredients and dough making procedure, and are quick and easy to prepare and taste fantabulous with an umpteen number of South Indian accompaniments like chutney, sambhar and thuvayal. Any dip like tomato ketch up, mayonnaise, chilly sauce and garlic sauce is just perfect for this sumptuous Pattanam Pakoda. It is lucrative and irresistible even at the very first sight and strikes a chord with kids and adults alike.

It is usually prepared for an instant evening snack, parties and special occasions  at homes and an indispensable savoury popular from top restaurants to petty tea shops and takeaway outlets mostly served with coconut chutney. A plate of tantalizing Pattanam Pakoda with a nice dip accompanied by a glug of filter coffee makes your weekend complete and fulfilling.

Here is the recipe of fantastic Pattanam Pakoda that can be prepared in a jiffy with just a handful of ingredients available at home. Make this easiest dish and spruce up your dinner instantly without much ado.

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Pattanam Pakoda Recipe
Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients Rquired To Make  Pattanam Pakoda Recipe

 ¾ Cup Of Roasted Gram Flour
 ¾ Cup Of Besan flour
 ¼ Cup Of Rice Flour
 2 Nos Of Onion (sliced)
 3 Nos Of Green Chili (Chopped)
 2 tbsp Mint Leaves (chopped)
 2 tbsp Coriander Leaves (chopped)
 1 Twig Of Curry Leaves (chopped)
 1 Inch Of Ginger (grated)
 1 tbsp Ghee
 1 Pinch Of Baking Soda
 1 tsp Salt
 ½ tsp Red Chili Powder
 5 Nos Of Cashew Nuts (chopped)
 Required Amount Of Oil For Deep Frying

How To Make Pattanam Pakoda Recipe

1

Take the measured quantities of curry leaves, mint leaves, coriander leaves and green chilies and chop them into fine pieces.

2

Take a large bowl and tip in a pinch of baking soda along with a teaspoon of table salt and daub a tablespoon of ghee over it.

3

Keep rubbing gently for three to five minutes until it becomes frothy.

4

Now add the measured quantities of besan flour, rice flour and roasted gram flour with a gentle mix.

5

Finally tip in the measured quantities of fresh mint leaves, coriander leaves and green chilies.

6

Also add the grated ginger and chopped curry leaves to it and finally throw in the sliced onion along with the chopeed roasted cashews and knead it into a thick and coarse dough.

7

Let the consistency of the dough be that of a regular pakora dough.

8

Now take small portions from the dough in the size of a small lemon and roll them into even sized balls and arrange them in a plate.

9

Heat a wok and pour in enough cooking oil as required for deep frying.

10

When it is heated drop in the balls one by one gently and let it get fried in low medium flame initially.

11

Just after a few seconds, flip the balls to the other side using a slotted spoon. Fry it in low flame so that the pakoda gets fried from inside out.

12

When it turns golden brown, take it out and place it over a bowl covered with a paper towel.

13

Now the lip-smacking Patnam Pakoda is ready to eat. Serve hot with a coconut chutney, green chutney or Onion Chutney.

Tips And Trips To Make Pattanam Pakoda Recipe

  • Clean all the flours using a sieve before use just to avoid any tiny lumps or impurities.(if any)
  • Stick to the given ratio and tips to get the best result.
  • Let the greens be fresh as the flavors of coriander, mint and curry leaves get seeped into the wet flour and give an alluring aroma ultimately when deep fried.
  • Ginger is an essential ingredient and ensure that it is fresh and tender.
  • Be mindful about altering the flame according to necessity as the Pakoda should be cooked inside out.
  • The consistency of the dough is important and be mindful when you sprinkle water to knead the dough. It should neither be too thick nor be too thin.
  • Make the balls in prior and refrigerate, if you make it in bulk for an occasion and de freeze for an hour before you fry.
  • You can even mix your used up left over vegetables to bring a twist and make it all the more crunchy.
  • Adding of cashew nuts is optional and the Pattinam Pakoda tastes astounding even without it.

Ingredients

 ¾ Cup Of Roasted Gram Flour
 ¾ Cup Of Besan flour
 ¼ Cup Of Rice Flour
 2 Nos Of Onion (sliced)
 3 Nos Of Green Chili (Chopped)
 2 tbsp Mint Leaves (chopped)
 2 tbsp Coriander Leaves (chopped)
 1 Twig Of Curry Leaves (chopped)
 1 Inch Of Ginger (grated)
 1 tbsp Ghee
 1 Pinch Of Baking Soda
 1 tsp Salt
 ½ tsp Red Chili Powder
 5 Nos Of Cashew Nuts (chopped)
 Required Amount Of Oil For Deep Frying

Directions

1

Take the measured quantities of curry leaves, mint leaves, coriander leaves and green chilies and chop them into fine pieces.

2

Take a large bowl and tip in a pinch of baking soda along with a teaspoon of table salt and daub a tablespoon of ghee over it.

3

Keep rubbing gently for three to five minutes until it becomes frothy.

4

Now add the measured quantities of besan flour, rice flour and roasted gram flour with a gentle mix.

5

Finally tip in the measured quantities of fresh mint leaves, coriander leaves and green chilies.

6

Also add the grated ginger and chopped curry leaves to it and finally throw in the sliced onion along with the chopeed roasted cashews and knead it into a thick and coarse dough.

7

Let the consistency of the dough be that of a regular pakora dough.

8

Now take small portions from the dough in the size of a small lemon and roll them into even sized balls and arrange them in a plate.

9

Heat a wok and pour in enough cooking oil as required for deep frying.

10

When it is heated drop in the balls one by one gently and let it get fried in low medium flame initially.

11

Just after a few seconds, flip the balls to the other side using a slotted spoon. Fry it in low flame so that the pakoda gets fried from inside out.

12

When it turns golden brown, take it out and place it over a bowl covered with a paper towel.

13

Now the lip-smacking Patnam Pakoda is ready to eat. Serve hot with a coconut chutney, green chutney or Onion Chutney.

Pattanam Pakoda Recipe

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