Monday, 6 January 2020

PATTINAM PAKODA|MEDHU PAKODA|பட்டிணம் பக்கோடா|மெது பக்கோடா

Pattinam pakoda is one of the most popular snack served in Tamilnadu wedding feast. This is a little different snack compared to other pakodas.


Melted Butter 25 gm
Cooking Soda 1/2 tsp
Besan flour 200 gm
Store-bought raw rice flour 200 gm
Ghee 1 tsp
Rock salt 3/4 tsp
Red chilly powder 1/2 tso
Fennel seeds 3/4 tsp
Asafoetida 2 pinches
Finely chopped bellary onion one
Minced Green chilly one
Grated ginger 2 inches
Chopped fresh baby curry leaves 25 pcs
A fistful of chopped coriander greens
Water approximately 150 ml
Groundnut oil 500 ml to deep fry


First step:

Blend the melted butter and cooking soda for one minute.
Add besan flour and raw rice flour.
Mix well using a spoon.
Rub the mixture to a crumbly texture adding a tsp of ghee.
Add salt and asafoetida.
Knead the mixture to a firm mass or dough, adding 150 ml water little by little.
Add red chilly powder and fennel seeds.
Knead to combine.

Add chopped bellary onion, minced green chilly, grated ginger and curry leaves.
Knead to incorporate everything.
Add a fistful of coriander greens chopped.
Knead to infuse the flavour of coriander greens.
Make gooseberry sized balls.

Second step:

Heat the oil to deepfry temperature.
Once the oil heated to deepfry temperature,
reduce the heat to simmer level.
Drop the balls one by one to the hot oil.
Allow deepfrying for 5 minutes on low flame to maintain the shape of the balls.
Now, increase the flame to high to get crispiness and golden brown colour.
Take out the fried balls and drain the excess oil and place them on oil absorbent tissue papers.
15 balls per batch.
Repeat the process for the remaining dough- balls.

Ready to enjoy!
Cooking time 20 minutes
Yield: 30 balls out of the given quantity.

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