Monday, 15 June 2015

Patnam Pakodi | Indian Cooking Challenge

This time I forgot about the Indian Cooking Challenge. I suddenly remembered on 14th afternoon and then made this snack in a haste. Since I took this challenge at the last moment I didnt spend time on researching this recipe. Just followed Valli's words.

Honestly we both didn't enjoy this snack much. First reason is that this snack has absorbed more oil when compared to ordinary pakodas/ bonda etc. I think it might be because of the rice flour we add. We should probably add it in lesser quantity just for the crunchy feeling because raw rice absorbs more oil. Another problem I faced was the balls disintegrated after putting into oil - not immediately but after 2-3 minutes. Then I guessed that probably oil should be smoking hot. SO i carefully put the balls in the oil when the oil was smoking hot and then after about 3 minutes reduced the flame of the oil so that the insides cook well.

Nevertheless this is a good evening snack to be enjoyed. I served with hot cup of tea.

Ingredients Needed:

Rice Flour - 1 cup
Fried Gram / Roasted Channa Dal powder - 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 coriander leaves - 1 tbsp
Finely chopped green chillies - 2 nos
Salt to taste
Red Chilli powder -  1/2 tsp
Oil for deep frying


  • 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 chopped onion, ginger, green chillies, curry leaves, cashew nuts.
  • Add 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 


The pakodis needs to be cooked in medium flame otherwise the insides won't cook properly.
Instead of making them into balls, we can also make them like pakodas.


  1. Oh that's sad that it didn't hold its shape, mine came out very well. and wasn't oily at all...maybe you could try this again in leisure..:)

  2. Ohh that's very sad to know that., but they looks perfect if you feel if they absorb more oil I think it is rice flour, may be if you used idiyappam flour that absorb lots of oil..

  3. okay wil remember this as a tip - smoking hot oil especially- they look good nevertheless