>> Monday, June 15, 2015
Rice Flour - 1 cup
Fried Gram / Roasted Channa Dal powder / Putnalu - 1/4 cup
Bengal Gram flour / Besan - 1 tbsp
Ghee - 6 tsp
Cooking Soda - 1 tsp
Cumin seeds - 1 tsp
Finely chopped onions - 1/4 cup
Finely chopped ginger - 1 tsp (optional)
Finely chopped cashew nuts - 1 tbsp
Finely chopped curry leaves - 1 tbsp
Finely chopped green chillies - 2 nos
Salt to taste
Red Chilli powder - 1/2 tsp
Oil for deep frying
How to prepare Patnam Pakodi
Melt ghee and take it in a small bowl, add cooking soda and rub with hand till it turn in to frothy.
In a mixing bowl, take the Then add chopped onion, ginger, green chillies, curry leaves, cashew nuts.
Mix flours, cumin seeds, red chilli powder, salt mix well to combine every thing. Add the melted ghee as well.
Sprinkle little water and make a dough to make balls, make balls and set a side
Heat oil in a small kadai and when its hot, drop in the balls gently and cook on all sides. till they turn to a golden colour.
Drain through a slotted ladle, and remove on to a kitchen towel.
Serve with tea/coffee.
You can make these as regular pakodas as well instead of the balls.
Fry this pakodas in a medium heat only other wise they remain raw in side.