Yields: 4 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 15 Mins Total Time: 25 Mins
After school snack is always important when there are school going kids at home. Most of the days there is some fruit along with crackers on weekday evening since our dinner time falls over quickly. The scenario is not the same on weekends, especially on a Friday, where the schedule changes over. So Friday snack time is special. I try to make quick snacks for the kids and one such is this Patnam Pakoda. Patnam Pakoda can be made in a jiffy with easily available ingredients at home. This is an easy one to make when there are unexpected guests at home.
In a mixer jar, place green chilies, garlic, ginger, and fennel seeds and coarse grind it using pulse mode. Place it in a wide bowl.
Pakoda is made with gram flour and rice flour, whereas Patnam Pakoda makes use of roasted gram flour and rice flour. The proportion of these play a major role in making this pakoda crispier on the outside and soft inside. I made these for an evening snack and kids enjoyed it with ketchup. You can also have it with chutneys or it simply tastes great as such. Let us see how to make this one.
Ingredients
Adjust Servings
Instructions
- In a mixer jar, place green chilies, garlic, ginger, and fennel seeds and coarse grind it using pulse mode. Place it in a wide bowl.
- In the same jar, grind one cup of roasted gram and ground into a fine powder. Add it to the bowl. Now add half a measure of rice flour to it along with salt.
- Chop onions, Coriander, Curry leaves finely and add them to the bowl. Heat oil for deep frying. Add 2 tsp of hot oil to the pakoda mix and mix it gently to form a crumble. Add water little by little to make a pliable dough. Make small irregular-shaped balls out of it and set them aside.
- Once the oil is hot enough, deep fry these in small batches. Do not overcrowd. flip it over on the other side and cook thoroughly. Remove from oil once its golden brown and place on tissue paper. Serve it with ketchup or as such.
Notes
- The proportion of roasted gram flour to rice flour is very important. Less rice flour means the balls disintegrate once dropped into the oil for frying.
- Make sure to add water in small quantities. If the dough is sticky it might result in absorbing more oil.
- You can also use a mortar and pestle to crush the green chili mix instead of pulsing in a mixie.