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Pattanam Pakoda Recipe | Medhu Pakoda | Tea Kadai Pakoda

Posted on June 12, 2021 Category: Indian Veg. Snacks Recipes, South Indian Recipes

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Pattanam Pakoda Recipe/ Tea Kadai Pakoda with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. It is a deep-fried fritter which is a popular street-side snack mostly sold by local tea shops or sometimes found in small hotels in Tamilnadu. This Medhu Pakoda is a famous street food of Chennai, the yesteryear Madras, though there are so many reasons and theories behind the name Chennai, one notable view is that the name Chennai came from Chennaipattanam. It is called Pattanam or Pattinam pakoda, now, you can clearly understand the reason behind its names, which perfectly fits. This pakoda is not like the regular Onion Pakoda, it has a soft inside and crispy outside with a rough texture. The key secret to getting the right texture is the addition of fried gram flour (pottukadalai Maavu) that we use to make Coconut Chutney. Furthermore, any vegetable fat or butter, ghee, or vanaspati should be properly rubbed with cooking soda until frothy, and use very little water to combine the dough is the biggest secret, to get a perfect irresistible pakoda.

✔ Check my other Vada /Bajji Recipes like

  • Mangalore Gole Baje
  • Punugulu
  • Mirchi / Milagai Bajji
  • Cabbage / Muttaikose Vadai
  • Mysore /Ulundhu Bonda
  • Banana Flower / Vazhaipoo Vadai
Madras Pattinam Pakoda

Madras Pattinam Pakoda

Pattanam Pakoda

Pattanam Pakoda Recipe | Medhu Pakoda | Tea Kadai Pakoda

Priya Santhamohan
Pattanam Pakoda Recipe/ Tea Kadai Pakoda is a deep-fried fritter which is a popular street-side snack mostly sold by local tea shops or sometimes found in small hotels in Tamilnadu. This Medhu Pakoda is a famous street food of Chennai.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Snack, Street Food
Cuisine South Indian
Servings 15 Pakoda
Calories 215 kcal

Equipment

  • Stovetop
  • Kadai / Pan

Ingredients
  

  • ¼ Cup Besan Flour
  • ¼ Cup Fried Gram Flour
  • ¼ Cup Rice Flour Link for Homemade Rice flour
  • Salt As Required
  • ½ tsp Chilli Powder
  • 1 tsp Butter Link for Homemade Butter
  • 1 Generous Pinch Cooking Soda
  • 1 Generous Pinch Hing
  • 1 Medium Sized Onion
  • 2 Green Chilli
  • 1 Small Piece Ginger
  • 1 Sprig Curry Leaves
  • 1 tbsp Coriander Leaves
  • ½ tsp Cumin Seeds
  • ½ tsp Fennel Seeds
  • 2 to 3 tbsp Water
  • Oil For Deep Frying

Instructions
 

  • Measure 1/4 cup of besan flour, 1/4 cup of fried gram flour (pottukadalai), 1/4 cup of rice flour, and required salt.
    Note: For fried gram flour, just grind 1/4 cup of the fried gram/pottukadalai and set aside 1/4 cup measure – It is also known as roasted gram, fried gram, etc are the split daliya, the one that we use for coconut chutney.  It is different from besan flour.
  • Also, measure 1/2 tsp of chili powder, 1 tsp of butter, 1 generous pinch of cooking soda, and hing.
  • Chop 1 medium-sized onion, 2 green chilies, 1 small piece of ginger, 1 sprig of curry leaves, and coriander leaves. Also, set aside 1/2 tsp of cumin and fennel seeds.
  • To a small mixing bowl, add the butter and cooking soda.
  • Rub well to combine them to form a crumbly texture mix.
    Notes: Other fat like vanaspati, vegetable shortening, ghee at room temperature works for this recipe. It retains the outer texture crispy for long and the inner texture soft, so never skip.
  • In a wide bowl, add the besan flour, fried gram flour, rice flour, and required salt.
  • Immediately, add the rubbed butter with cooking soda.
  • Then, add the chili powder and hing.
  • Now, add the chopped onion, green chilies, ginger, curry, and coriander leaves. Furthermore, add the cumin and fennel seeds.
  • Just sprinkle 2 to 3 tbsp of water and combine the flour. Do not mash or press to knead,  just combine gently to make a semi-soft mixture.
  • Loosely press the dough and shape them into small balls or roughly press to form a dumpling.
    Note: Never hard press the balls, else the texture will be totally spoiled.
  • Heat oil in a heavy-bottomed pan.
  • To check the oil temperature, just drop a pinch of dough in the oil, if it raises immediately, then it is perfect. Now, drop the balls one by one in the oil carefully.
  • Flip it on both sides and fry it on medium flame till crispy. Don’t overcrowd the oil and fry it in batches only.
  • Drain it in a kitchen towel.
    Enjoy this Medhu Pakoda with Coriander / Kothamalli Chutney.

Notes

Tips for Tea Kadai Pakoda Recipe

1. Roasted chickpeas/fried gram/pottukadalai/roasted gram is the split daliya, the one that we use for chutneys. It is powdered and used for this Medhu Pakoda, there is no substitute for this.  
2. Addition of pottukadalai maavu is the key to this recipe, it keeps the Tea Kadai Pakoda crisp for a little longer time.
3. Any leavening agents like butter, vanaspati, vegetable shortening or ghee at room temperature works for this recipe. It keeps the outer texture crispy for long and the inner texture soft.
4. Do not skip cooking soda, as it gives a rava like outer crust which will be crispy and soft inside. 
5. Rubbing the cooking soda well with butter properly will get you the right inside texture, so make a frothy paste with it.
6. For a variation, 1/4 cup of finely chopped vegetables like cabbage, carrot, or spinach can be used. Yet, traditionally, it is not used.
7. Adjust chilli powder and green chilies according to your preference.
8. Just add 2 to 3 tbsp of water only for this quantity, do not add all water at once. 
9. Never mash or press the flour to knead,  just combine gently to make a semi-soft mixture.
10. While shaping into balls, loosely press the dough and shape or just roughly press to form a dumpling.
11. Finally, a good dough will yield cracks on the surface of the Pattanam Pakoda Recipe,  it should not look smooth.
Keyword Medhu Pakoda, Patinam Pakodi, Pattanam Pakoda Recipe, Tea Kadai Pakoda

 

Tea Kadai Pakoda Recipe

Tea Kadai Pakoda Recipe

Method for Pattanam Pakoda Recipe

1. Measure 1/4 cup of besan flour, 1/4 cup of fried gram flour (pottukadalai), 1/4 cup of rice flour, and required salt.

Note: For fried gram flour, just grind 1/4 cup of the fried gram/pottukadalai and set aside 1/4 cup measure – It is also known as roasted gram, fried gram, etc are the split daliya, the one that we use for coconut chutney.  It is different from besan flour.
Patnam Pakodi
2. Also, measure 1/2 tsp of chili powder, 1 tsp of butter, 1 generous pinch of cooking soda, and hing.
Patnam Pakodi
3. Chop 1 medium-sized onion, 2 green chilies, 1 small piece of ginger, 1 sprig of curry leaves, and coriander leaves. Also, set aside 1/2 tsp of cumin and fennel seeds.
Patnam Pakodi
4. To a small mixing bowl, add the butter and cooking soda.
Pattinam Pakoda
5. Rub well to combine them to form a crumbly texture mix.

Notes: Other fat like vanaspati, vegetable shortening, ghee at room temperature works for this recipe. It retains the outer texture crispy for long and the inner texture soft, so never skip.
Pattinam Pakoda
6. In a wide bowl, add the besan flour, fried gram flour, rice flour, and required salt.
Pattinam Pakoda
7. Immediately, add the rubbed butter with cooking soda.
Patnam Pakoda
8. Then, add the chili powder and hing.
Patnam Pakoda
9. Now, add the chopped onion, green chilies, ginger, curry, and coriander leaves. Furthermore, add the cumin and fennel seeds.
Evening Snacks
10. Just sprinkle 2 to 3 tbsp of water and combine the flour. Do not mash or press to knead,  just combine gently to make a semi-soft mixture.
Evening Snacks
11. Loosely press the dough and shape them into small balls or roughly press to form a dumpling. 

Note: Never hard press the balls, else the texture will be totally spoiled.
Evening Snacks
12. Heat oil in a heavy-bottomed pan.

To check the oil temperature, just drop a pinch of dough in the oil, if it raises immediately, then it is perfect. Now, drop the balls one by one in the oil carefully.
Tea Kadai Pakoda Recipe
13. Flip it on both sides and fry it on medium flame till crispy. Don’t overcrowd the oil and fry it in batches only.
Tea Kadai Pakoda
14. Drain it in a kitchen towel.
Medhu Pakoda
Enjoy this Medhu Pakoda with Coriander / Kothamalli Chutney.

 

Medhu Pakoda Recipe

Medhu Pakoda Recipe

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Filed Under: Indian Veg. Snacks Recipes, South Indian Recipes Tagged With: chennai food recipes, chennai street food recipes, Easy Evening Snacks Recipe, madras pattinam pakoda, patnam pakoda recipe, patnam pakodi, pattanam pakoda recipe in tamil, pattinam pakoda, tea kadai medhu pakoda, tea kadai pattanam pakoda, Tea time snacks

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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. Read more…

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