Patnam Pakodi

ICC challenge is back and this time with the most season appropriate dish – Pakodas. The recipe was shared by Padma and she shares wonderful memories of her grandmother making this for her…

When I read the recipe I was so excited especially reading 2 things – sattu atta and baking soda rubbed into ghee. These are kind of things that excite me the most. 

I made it when the monsoon hit us in its full glory. Munching them by the window sill was pleasurable. About the taste…the texture is closer to the methi gotas made in gujarat but the taste is very different…because of the rice flour it felt like you are biting into a soft pillow. The cashews and cumin seeds perfectly blend to provide the crunch…all in all make it soon




Ingredients
1 cup Rice Flour
1/4 cup – Sattu atta/ Roasted Gram Flour
2 tbsp – Chickpea flour/ Besan
6 tbsp – Clarified butter/ Ghee
1 tspn – Baking Soda 
1 tspn Cumin seeds

1 tspn red chilly powder
1 small onion finely chopped
1 tbsp finely chopped curry leaves
1 tspn green chillies finely chopped
1/2 tspn grated ginger 
1 tspn chopped cashewnuts
Salt to taste
Oil to deep fry

Method
1) In a bowl, mix the onion, cumin seeds, green chilly, ginger, cashews. Using the back of the spoon mash it together.
2) In another bowl, rice flour, sattu, besan and mix it well.
3) Add the flours to the onion mixture and start mixing it. Add the salt also.
4) Now rub in the baking soda into the ghee until it is frothy.
5) Add the flour mixture and knead it well
6) Shape small walnut sized balls of the mixture and set it aside.
7) Heat oil in a deep pan until it is hot.
8) Now drop each of the ball into it and cook it on medium heat until it is golden brown.

Remember to maintain the temperature of oil, do not add too many at a time and also do not stir too occasionally.



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One response to “Patnam Pakodi

  1. We enjoyed this too Pradnya..glad you made this..

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