Pattinam Pakoda or Medu Pakoda is a famous street side snack in South India, chennai. Its mostly sold by local Tea stall in Town (referred as pattanam). The home style version normally involves just rice flour and gram flour while the street vendors add in Pottukadalai Maavu (roasted gram flour)which adds that special touch making it tasty as well as keeping it crispy for longer time. Today I could recreate the same at home and I feel happy and equally nostalgic.
Pattinam Pakoda/ Medu Pakoda
Besan flour – 1/2 cup
Roasted Gram / Bengal Gram Roasted flour – 1/2 cup
Rice flour – 2 tbsp
Onions – 1 medium size finely chopped
Green chillies – 1 big finely chopped
Ginger – 1/4 piece shredded
Curry leaves – 3/4 finely chopped
Ghee or butter (room temperature) – 1 tbsp
Baking soda – 1/4 tsp
Water – to sprinkle
Salt – to taste
Hing – 1/4 tsp
- Chop the onions finely and add a little salt to it. Mix it up well and let it sit aside for few minutes. This helps the onions let out its moisture.
- Rub baking soda and ghee nicely in a bowl till it becomes slightly frothy or creamy texture.
- Now add all the ingredients and mix well. You should be able to see flour crumbs.
- Meanwhile hot oil for deep frying in a pan and keep it in low-Med flame.
- Now sprinkle water little and mix the dough. It should be little hard and tight.
- Divide the dough into equal parts and make it into small balls.
- Drop the shaped balls into hot oil and fry until they are golden brown. Make sure that the oil is not too hot as it will make the outside of the pakodas cook quickly and the inside will still be raw.
Serve with coconut chutney 🙂