For this month's
Indian Cooking Challenge, Valli picked
Patnam Pakodi. Patnam means City in Telugu and so this pakoda literally means 'city fritter' hence the title 'city style onion fritter' :-)
This recipe is from Padma's grandmother and it was once a popular snack in Tamil Nadu. The recipe that
Padma shared used rice flour as the base along with a little bit of besan or chickpea flour. But unfortunately I ran of rice flour but had some brown rice flour in the fridge. I didn't want to take a risk with making the pakodis with that, so I googled and found a slightly different version of the same patnam pakodi using besan or chickpea flour on Vahchef site.
This recipe is very similar to onion pakora or ullipaya pakodi, the only exception being that the pakodis are shaped as balls instead of random shapes. They are golden and crispy on the outside and are soft inside. Addition of grated ginger gives a nice flavor to this snack. They are perfect with a cup of tes/ chai on a rainy afternoon like today :-)
So here's my version of patnam pakodi made with chickpea flour.
Recipe from Vah Chef & Padma.
Ingredients:
Besan/ Chickpea Flour - 2cups
Rice flour - ½cup
Baking powder - ¼tsp
Red Chili powder - 1tsp (adjust per taste)
Ghee - 1tbsp
Salt - to taste
Onion -1 large, thinly sliced
Green Chilies - 1~2, finely chopped
Ginger - 1" piece, finely grated
Curry leaves - 8~10, finely chopped
Cilantro - 3tbsp, finely chopped
Cashews - 2tbsp, soaked in water
Method:
- Soak cashews in water for 10~15 minutes. Drain and keep ready.
- In a small mixing bowl, combine the onions, green chilies, curry leaves and cilantro. Mix well and set aside for a few minutes.
- In another mixing bowl, combine besan, rice flour, baking powder and salt. Add the ghee and rub it into the flour, either by using your fingers or a fork, until the mixture becomes crumbly.
- Add the onions, soaked cashews to the besan mixture and mix well. Add water, very little at a time, until the mixture comes together into a stiff dough.
- Heat oil for deep frying.
- Meanwhile, divide the pakoda dough into small lemon size balls and roll them gently between the palms. Don't put too much pressure while rolling -- that will make the pakoda dense, so be gently when making the pakoda.
- When the oil is hot enough, slide a few pakoda and fry them on medium flame until golden on all sides.
- Remove onto a paper lined plate and serve hot with ketchup.
We made a fritter, Patnam Pakodi, from AP for last month's challenge. But this Sindhi pakoda is quite different. Though the ingredients are almost the same in both the recipes, these Sanna pakoras are double fried. First the batter is fried in big chunks, then cut into smaller pieces and fried the second time. This second frying makes the fritters extra crispy and yummy.
