Weather is so gloomy for the past two weeks and it is really tiring even thinking about cooking. Still I do regular cooking which is very simple and mostly oil free. I have been told by my doctor to stay away from oil, sugar, tomatoes, tamarind and salt. So mostly my dishes are either missing these ingredients or using lesser amount when compared to what I used to use. When I saw the Indian Cooking Challenge for this month, I was so tempted. As it has been long since I tasted a deep fried dish, I was craving for it and this was a perfect dish for this weather too. Today I made it and was really happy with how it turned out. My husband was more than happy to have finally got his hands on a deep fried food.
Patnam is referred to Madras, and there are so many old films which speaks of patnam. There are even so many famous Tamil songs which gives stress to the word patnam. And this pakodi was a famous street food of patnam/ Madras. This recipe was given by Padma, who got it from her grandma who in turn got it from her sister who was then the resident of Madras. So this recipe is very special which has been passed on through generations and I am really happy that I could make it and keep it safe in my blog without losing. And coming to the recipe, I was reading it in Valli’s blog and was going through the comments. For one of my blogger friends, this recipe didn’t work and it turned out crumbly and disintegrated in the oil while frying. And even I went through the same problem for one batch. For usual pakoras, we make the dough crumbly and by instinct, I made this dough crumbly too. And the result was disintegrated pakodas. Then I added extra water to the dough to make it pliable and when fried they turned out perfect. And also the pakodas need to be fried in low flame so that the interiors get properly cooked. Else you will end up with raw dough inside. So if you are making these have these points in mind and you will end with amazing pakodas.
Makes 25 Pakodis
Rice Flour-1 cup
Roasted Gram Flour/ Ground Pori Kadalai-1/4 cup
Baking Soda-1 tsp
Red Chilly Powder-1/2 tsp
Cumin Seeds-1 tsp
Onion-1 finely chopped
Coriander Leaves-1 tbs finely chopped
Curry leaves-4-5 finely chopped
Broken Cashew-1 tbs
Green Chilly-2 finely chopped
Oil-to deep fry
In a bowl mix together ghee and baking soda until frothy.
In a large bowl mix together all the flours, salt, red chilly powder and cumin seeds.
Now add the ghee mixture and rub it into the flour until crumbly.
Add the finely chopped onion, coriander leaves, curry leaves, green chillies and cashew and mix well.
Now add enough water to make it a soft dough.
Divide into small portions and roll each into a ball.
Heat oil and deep fry the balls in batches until golden. Fry on medium low flame so that the pakodis are cooked inside out.
Drain oil and serve hot.
- Rice Flour-1 cup
- Besan-1 tbs
- Roasted Gram Flour/ Ground Pori Kadalai-1/4 cup
- Ghee-2 tbs
- Baking Soda-1 tsp
- Salt-1/2 tsp
- Red Chilly Powder-1/2 tsp
- Cumin Seeds-1 tsp
- Onion-1 finely chopped
- Coriander Leaves-1 tbs finely chopped
- Curry leaves-4-5 finely chopped
- Broken Cashew-1 tbs
- Green Chilly-2 finely chopped
- Oil-to deep fry
- In a bowl mix together ghee and baking soda until frothy.
- In a large bowl mix together all the flours, salt, red chilly powder and cumin seeds.
- Now add the ghee mixture and rub it into the flour until crumbly.
- Add the finely chopped onion, coriander leaves, curry leaves, green chillies and cashew and mix well.
- Now add enough water to make it a soft dough.
- Divide into small portions and roll each into a ball.
- Heat oil and deep fry the balls in batches until golden. Fry on medium low flame so that the pakodis are cooked inside out.
- Drain oil and serve hot.