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Pattanam Pakoda

Rakesh Raghunathan

Rakesh Raghunathan

Pattanam Pakoda is a popular snack that is synonymous with Chennai. Chef Rakesh Raghunathan brings this unique Madras pakora to your kitchens.

Preparation Time

Preparation Time

8-10 Min

Cooking Time

Cooking Time

15-17 Min

Meal Type

Meal Type

snack

Difficulty

Difficulty

MEDIUM

Ingredients For Pattanam Pakoda Recipe

    • 1 cup rice flour

    • 1/4 cup fried gram flour

    • 1/4 cup Bengal gram flour

    • 1 tsp cumin seeds

    • 1 tsp poppy seeds

    • 1 tsp chopped ginger

    • few curry leaves

    • fresh coriander

    • 2 tbsp ghee

    • 1 chopped green chilli

    • 1 red chilli powder

    • 2 tsp chopped onion

    • 10 cashew nuts

How to make Pattanam Pakoda Recipe?

  1. In a large mixing bowl, add 1 cup rice flour, fried gram flour, bengal gram flour, 1 tsp cumin seeds, 1 tsp poppy seeds, 1 tsp chopped ginger, few curry leaves, 2 tbsp ghee, 1 chopped green chilli, fresh coriander, 1 tsp red chilli powder, 2 tsp chopped onion and mix well.
  2. Add salt, water as required, cashew nuts and knead the mixture to form a smooth dough.
  3. Heat a pan full of oil, take a lemon size pakoda dough, put it in hot oil and fry it, till it turns golden brown.
  4. Pattanam pakoda is ready to serve now.

View Step by Step Recipe

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In a large mixing bowl, add 1 cup rice flour, fried gram flour, bengal gram flour, 1 tsp cumin seeds, 1 tsp poppy seeds, 1 tsp chopped ginger, few curry leaves, 2 tbsp ghee, 1 chopped green chilli, fresh coriander, 1 tsp red chilli powder, 2 tsp chopped onion and mix well.

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Add salt, water as required, cashew nuts and knead the mixture to form a smooth dough.

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Heat a pan full of oil, take a lemon size pakoda dough, put it in hot oil and fry it, till it turns golden brown.

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Pattanam pakoda is ready to serve now.

Pattanam Pakoda is an instant deep-fried street food of Chennai. These pakodas are made from rice flour and gram flour.  It is said that these crispy fritters stay crispy overnight; that is the reason onions are not added like the traditional pakoras, as the moisture of onions makes them soggy after some time. Instead, cashews are added to make it crunchy.