Jun 15, 2015

Pattanam Pakoda

Pattanam pakoda Yes I heard this word in my early age that my grandfather used to say. And that was his favorite snack. My grandmother makes this pakodas very well.  I got the recipe from my grandmother. I don't know why the name came pattanam pakoda, but the taste and texture is very different from normal pakodas. This is a old recipe, which is not very popular like other pakoda recipes.
 photo pp.jpg  I had this recipe in my draft from long time but did not get the time to post. Here I would like to remember my dear grandmother. She is a great cook, and specialist in making recipes like Mysorepak, Badam puri, pulibongaralu( uraddal and rice flour fritters), Pindi miriyam and the list will be going on like this. She likes cooking very much, she used to watch each and every cookery show in TV. Then she used to give instruction to me how to make the recipe. That's how I got interest in cooking I think. Ok now let's check the recipe. This pattanam pakoda recipe is our challenge for this month ICC.

Rice flour  --- 1 cup
Fried gram( putnalu, daliya, pottukadalai) powder --- 1/4 cup
Bengal gram flour (besan, senaga pindi, kadala mavu) -- 1 tab sp
Ghee  ----  6 tea sps
Cooking soda  --  1 tea sp
Cumin seeds --  1 tea sp
Finely chopped onions ---  1/4 cup (optional)
Finely chopped ginger  --- 1 tea sp (optional)
Finely chopped cashewnuts --- 1 tab sp
Finely chopped curry leaves  --- 1 tab sp
Finely chopped green chilies  ----  2
Salt ---   1/2 tea sp
Red chilli powder  --- 1/2 tea sp
Oil for deep frying
1. Take ghee in a mixing bowl add cooking soda and rub with hand till it turn in to frothy.
2. Mix flours, cumin seeds, red chilli powder, salt mix well to combine every thing.
3. Now add finely choped onion, ginger, green chilies, curry leaves, cashew nuts.
4. Sprinkle little water and make a dough to make balls, make balls and set a side
5. In the mean while heat oil in a deep frying pan.
6. Drop the pakodas slowly and fry in a medium heat till they turn in to golden .
Remove from oil and serve hot with coconut chuthey or onion chutney.
Instead of making balls you can make them like normal pakodas
Fry this pakodas in a medium heat only other wise they remain raw in side.


Anonymous said...

yum.. Thanks for the recipe padma

Pavani said...

Padma, thank you for sharing an awesome snack recipe. I had to change the recipe a little to accomodate the ingredients I had on hand, but the pakodi turned out crispy and delicious.

Rafeeda AR said...

The name of this pakoda is as interesting as the recipe... so glad to have come across your blog... following... :)

The Pumpkin Farm said...

thanks for sharing a great recipe...felt good to read about your grandmother...