Relish this mild marvel of flavory flours that is made aromatic with the freshness of greens and finally comes with a golden crunch..
Take the measured quantities of curry leaves, mint leaves, coriander leaves and green chilies and chop them into fine pieces.
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.
Keep rubbing gently for three to five minutes until it becomes frothy.
Now add the measured quantities of besan flour, rice flour and roasted gram flour with a gentle mix.
Finally tip in the measured quantities of fresh mint leaves, coriander leaves and green chilies.
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.
Let the consistency of the dough be that of a regular pakora dough.
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.
Heat a wok and pour in enough cooking oil as required for deep frying.
When it is heated drop in the balls one by one gently and let it get fried in low medium flame initially.
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.
When it turns golden brown, take it out and place it over a bowl covered with a paper towel.
Now the lip-smacking Patnam Pakoda is ready to eat. Serve hot with a coconut chutney, green chutney or Onion Chutney.
Serving Size 1 cup
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.