Hi Supermoms,
Today's recipe is special. It is special because it is about mother's love, happy times and a taste that never leaves your memories.
We visited our home town after almost eighteen months when the pandemic situation eased out. As I entered by MIL's house, a delicious aroma greeted me. My MIL, the expert cook that she is, welcomed us with her culinary magic. She had made the'Pattanam Pakoda' or the "Medhu Pakoda" which is a famous tea time snack in Tamil Nadu. Like onion pakoda, these pakodas are a regular feature in the menus of the local tea shops and tiffin centres. In a matter of just minutes, the super hot Pattanam Pakodas and filter coffee combo brought us so much joy.
Usually pakoda is a crispy fried snack. You can watch my Onion Pakoda Video to see how crispy the pakodas are usually made. But Pattanam Pakoda is crispy only on the outside and soft on the inside. The trick is mixing of baking soda along with ghee to makes the pakoda soft even though it is fried.
The Pattanam Pakodas are made with minimum ingredients and in super quick time. They can be eaten as it is without any accompaniment. They taste amazing.
Now, let's see how to make this pakoda.
Pattanam Pakoda by Masterchefmom
Recipe Courtesy: Mrs. Prema
Preparation time: 10 minutes
Cooking time : 20 minutes
Serves: 6-8
Ingredients:
1 cup pottu kadalai maavu
1 cup kadalai maavu
1 cup rice flour
2 tbsp ghee
1/4 tsp baking soda
1 onion
2 green chillies
1/2 “ ginger
Curry leaves
Coriander leaves
1/2 tsp chilli powder
Garlic, fennel seeds ( optional)
Salt to taste
oil to fry
Method:
1. In a wide bowl, mix baking soda along with ghee.
2. Add in the flours and all the other ingredients and mix to form a dough using very less water.
3. Heat oil in a kadai.
Chef tip: Use an iron kadai for best taste and colour of the pakoda.
4. Remove small portions of the dough, shape them into small balls .
5. When the oil is hot, gently drop the balls in batches and fry them over medium flame till they are uniformly golden on all sides.
Chef tip: Make sure that the flame is not on high, otherwise, the pakoda might look as if they are done but will be uncooked inside. Shaping them into smaller size balls will help it to cook faster.
6. Drain them on a kitchen towel or a slotted vessel.
Your delicious Pattanam Pakoda /Medhu Pakodas are now ready!!!
Happy Cooking !
With love,
Masterchefmom
