Kurnool Amma and her Pakodas, as I remember

“Only those who know how to eat well, know how to cook well”

Couple of times, have heard my modern grandmother tell

Reminiscing about her place, food always came to the fore

She made cooking seem, a devotion never a chore

Subtle resilient antidote, to my cantankerous old grandfather

though both are no more, hope you’d gather

A famous opthamologist of his time and place, giving him his due

An Eye Doctor, patients respected, proudly she knew

Often weaving thoughts, in a meditative reverie

A lingering image of her, is an embossed memory

Short in stature but not on accomplishments

Great chef who had my compliments

Her stellar Vadams n Pakodas, crispy, crunchy, crumbly fritters

Irresistible tempura, light bites, delightful canapé glitters

Hot Pakodas with Coconut, Green  or Tomato chutney

Schemed with Tea or Coffee, gave one a run for their money!

Crispy Crunchy Pick Me Up Pakodas!

Prep time : 3 hrs; Cooking time : 30 mins; Serves : 4

Ingredients :

  • 1 1/2 cup  Bengal gram Dal | Channa dal
  • 1 cup mint leaves
  • 1/3 cup coriander leaves
  • 1 – 2 onions (optional)
  • 1/3 cup cashewnuts (optional)
  • 1 inch piece ginger
  • 3 – 5 green chilies
  • few curry leaves
  • a pinch of hing
  • a pinch of cooking soda (optional)
  • a tsp of ghee (optional)
  • salt to taste
  • Oil for frying

Method :

  1. Soak Bengal gram dal for 2 – 3 hours in water. Drain completely and grind it coarsely along with the salt, in a blender.
  2. Finely chop the mint leaves, coriander leaves, onions, cahewnuts, green chilies, ginger and curry leaves. Mix these with hing, cooking soda and ghee. Then mix everything well with the coarsely ground bengal gram dal and prepare a dough with very little water. The dough should not be too loose, but somewhat firm and powdery.
  3. Heat the oil. Take a handful of the dough, pinch into small bits and directly drop it into the hot oil. Turn and fry well, till golden brown in colour.
  4. Serve hot @ Tea or Coffee time, as is or with Coconut, Green  or Tomato chutney.

Variations :

Vegetables like shredded cabbage,cauliflower and carrot can be included.

Pelting Rain, a pretext to plea for Piping Hot Pakodas!

17 thoughts on “♧ PAKODAS ♧”

  1. We do this with chick peas flour with onions, potatoes or any vegetable of our choice inside- delicious both the taste and the memories.
    Recently read a book about Non-resident Telugu family in New Jersey written by an Indian author Shobhan Bantwal- the full moon bride, which gives magnificent insights into the lives of Telugu families in the USA. Thank you for sharing this.

    Liked by 1 person

    1. You’re very welcome.Chickpeas flour or besan can also be used in the above recipe instead of channa dal but I find using channa dal makes the pakodas really crispy. Since my grand mom lived near Andhra border for some part of her life, she had a lot of influences from the Andhra cuisine. Thanks for commenting and info on the book. Will try and check it out.

      Liked by 1 person

      1. I made it today. Can you explain how it is different from home made sambhar ? I know it tastes different but why does cooking vegetables and lentils separately and making the vegetable paste make such a difference ?


      2. The difference is in ingredients and spices used for grinding into a paste and those used for Sambar powder. Variations of which make a great difference in bringing out flavours on a fine palate. Cooking time for lentils and vegetables is different, it is therefore desirable to cook them separately.

        Liked by 1 person

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