Sizzling Tastebuds, Snacks

Gatti Pakoda | Deep fried gramflour dumplings

Gatti Pakoda (Gatti – means dense or hard) comes from Bombat Bhojana cookbook
series. He had described Pan Pakoda in that which was very interesting.. and I
adapted the same with onions…Although we make these Onion pakoras (or Vengaya Pakodas) once in a while, the Gatti Pakodas were
lot more dense, crunchy and had the sweet aroma of fennel and ginger coming
thru. Traditionally these Pakodas are made just with gramflour / besan.
Addition of onions is optional although it adds to the flavour

This goes to the final day of BM for
March, where the theme was Besan in three different forms from three different
cookbooks. Last 2 days saw me dishing out Besan Ladoo & Methi Kadhi. Hope you enjoyed reading the posts as much as
I enjoyed cooking them and posting them for you. Do give a shot at today’s
pakoras. And your tea time would never be the same again 🙂

Prep time : 10 mins | Cook / Fry time
: 15 mins | Serves : 2

Spice level : Low-medium

Serving suggestions : Coconut Chutney
or Ketchup along with a cup of tea 🙂

Difficulty level : Easy

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Ingredients:

Besan / Gramflour – 1 cup

Rice Flour – 3 TBSP

Soda – a pinch

Onions – 1 large- finely minced

Green chillies- 1/2 tsp

Grated ginger – 1/2 tsp

Red Chilli powder – 1 tsp

Turmeric- 1/2 tsp

Asafoetida / Hing – a pinch

Salt – to taste

Fennel seeds / saunf – 1/2 TBSP

Coriander seeds – 1/2 TBSP

Jeera powder – 1/2 tsp

Oil – to deep fry

Method:

Sieve besan, rice flour, soda, salt,
turmeric, jeera powder well.

Roast and coarsely powder saunf and
coriander seeds-  add to the above dry mixture and mix well

Keep oil for frying. Once moderately
hot, add 1 big ladle of hot oil to the dry mixture. leave for 2 mins and with a
spoon mix well. 

Addition of hot oil is mandatory to
get crisp pakoras.

Now add the onions, chillies, chilli
powder, hing and ginger and mix well once the oil is cooled. Do not add any
additional water. 

The onions and salt will give it the
required moisture. If only absolutely necessary, add 1-2 tsp of water. Leave
the mixture for 5 mins.

Check for salt and spice. The batter should
be very dense almost 

Pinch out some dough and drop in the
oil to see if it sizzles to the top – then the oil is ready to fry.

Make small pakoras and deep fry in
medium-hot oil till they are golden brown.

Drain on absorbent paper

Enjoy hot with a cup of tea 🙂

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15 Comments

  1. I love any type of pakodas..the pakodas look so crispy and inviting!

  2. vaishali sabnani

    crunchy munchy pakodas…..love them anytime.

  3. Corporate to Kitchen

    Pakoras look very crunchy & have a very good texture.

  4. Chef Mireille

    flavorful pakodas..so nice and crispy

  5. These crunchy pakodas look very inviting……..

  6. Nalini's Kitchen

    Super crunchy pakodas,love to have it tea..

  7. OMG… So crunchy and so tempting.. perfect with piping hot coffee or chai!!!
    Sowmya
    Ongoing Event – HITS – Diabetic Friendly
    Ongoing Event + Giveaway – Italian Dishes

  8. Priya Suresh

    Feel like munching some pakodas, prefect evening snacks.

  9. The Pumpkin Farm

    wish someone served me these piping hot, looks good, nice plate , i think , my set is similar to yours

  10. Priya Srinivasan - I Camp in My Kitchen

    Making me want some now, but feeling bored to go and make it for myself!!! Wish i could take it from your pictures, super tempting they are!!! 🙂

  11. Nice crispy pakodas. Veery tempting snack!!

  12. I have not made them is so long. I love the brown color on the onions. That just adds a 3rd dimension to the fritter.

  13. I love pakodas so much that I am scared to make them at home 🙂

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  15. Pakodas looks very crunchy!!Perfect snack with a cuppa!

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