Medhu-Pakoda is prepared for lunch across southindian homes, normally served as a side-dish during monsoon season. We also prepare this medhu-pakoda as a evening snack and serve along with masala chai. This fritter can be found in tea shops and small eateries across the city.
Medhu-Pakoda Recipe video on Vidyascooking Channel 😉
Ingredients:
1 1/2 Cups Chickpea Flour
2 Cups Finely Chopped Onions
1/4 Cup Finely Chopped Coriander Leaves
2 Sprigs Curry Leaves Finely Chopped
4 Finely Chopped Green Chilies
1/2 Tsp Chilly Powder
1/4 Tsp Cumin Powder
1/4 Tsp Asafoetida
1/4 Tsp Cooking Soda
1 1/2 Tsp Salt
2 Cups Oil for Frying
Heat 2 Tbsp Oil and reserve.
Sift chickpea flour twice and add to a mixing bowl.
Combine all the ingredients in the chickpea flour and mix well.
Add hot oil and mix well.
Place oil for frying on low flame and allow the mixture to rest on the counter top for 10 minutes.
Once the onion starts to release moisture the chickpea mixture will form lumps...mix well once
Sprinkle water and form a even batter not to tight like a dough neither to loose just a sticky batter.
Check for salt and add if needed.
Take a roundle which is larger than lime pinch and drop in hot oil...I've demonstrated how to prepare pakoda in the video.
Fry a batch of 6 to 8 pakodas on medium flame for 2 minutes on each side or until the pakodas turn golden and crispy.
Drain from oil and reserve on a tissue paper. Serve these pakodas hot...Enjoy 😊
Medhu meaning soft and pakoda meaning crispy fritter the combination of soft center and crispy exterior pakodas is simply addictive...😉
Pakoda Recipes on Vidyascooking Channel
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