Pakoda is a timeless South Indian deep fried snack that is loved by everyone. Whether it’s a rainy day, a casual get together or craving something hot, crispy and flavourful, this recipe is a go-to one. These pakodas are crispy on the outside and soft on the inside which makes every bite so good.
South Indian Pakoda Recipe
Spicy and crunchy morsels of heaven. These pakoda taste amazing hot with a cup of chai on any rainy day or during a cool evening. Pakoda is hubby’s favourite one. He loves any crunchy pakoda with his cup of tea. Specially this one turns out very close to bakery style one.
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About Pakoda
In my home, tea time is incomplete without hot fried fritters like pakoda, bajji, bonda and vadai. These snacks are not only loved at home but also popular at tea stalls and a staple evening treat across the country.Â
While the spices and preparation method may differ from region to region, the basic ingredients remain the same and create a simple, flavourful snack that everyone enjoys.Â
The main tip for crunchy yet melt in mouth pakoda is to make the dough really stiff, so use less water. Also adding hot oil or ghee into the mixture makes it even more crunchy.
Similar Recipes
This pakoda is made with thinly sliced onions, gram flour, rice flour, green chillies and a mix of everyday spices. The batter is mixed well and fried till the pakodas turn golden brown and crunchy.Â
These pakodas are a comforting and satisfying snack that pairs perfectly with a hot cup of masala tea, ginger tea or coffee. This is truly an irresistible combo that instantly brightens your tea time.Â
Ingredients
- Gram flour : Gram flour is used as a binding agent that holds all the ingredients together while frying. It also adds a slight nutty flavour and gives the pakoda a beautiful golden yellow color when fried.
- Rice flour : Rice flour is added to make the pakoda extra crisp and crunchy that makes every bite satisfying.Â
- Chilli powder : Chilli powder adds heat and color to the pakoda. You can adjust the quantity based on your spice level.Â
- Fennel seeds / Saunf / Sombu : Fennel seed is an aromatic spice that adds a mild sweet flavor and enhances the overall taste.Â
- Curry leaves : Curry leaves provide the authentic South Indian aroma and enhance the flavour when fried.Â
- Onion : Onions are the main ingredient in this recipe. Thinly slice them and when fried they become soft and slightly sweet inside.Â
- Green chillies : Green chillies add fresh heat and flavor to the pakoda. Adjust the quantity based on your spice tolerance.Â
- Baking soda : Baking soda is the key ingredient that helps to achieve soft inside and fluffy pakoda when fried.Â
- Oil : Oil is used for frying. It helps the pakoda cook even golden brown and crispy. You can use vegetable oil, groundnut oil or canola oil of your choice.Â
Step by Step Pictures
1)take gram flour, rice flour and salt in a bowl.
2)Add in red chilli powder, fennel seeds and mix well.
3)Add a dash of asafoetida and mix well.
4)Add in sliced onion, green chillies, curry leaves.
5)Add in a pinch of baking soda. Mix well.
6)Pour in some hot oil.
7)Mix the oil into the flour mixture.
8)Pour some water into the flour and make it into thick mixture.
9)The mix should be thick like this.
10)Heat oil in a kadai. Drop in the pakoda small portion into the oil.
11)Fry until golden brown and crispy on medium high heat.
12)Strain the pakoda from oil using a slotted spoon.
13)Serve hot.
Expert Tips
Thinly sliced : Make sure to thinly slice the onions. This ensures the pakoda cooks evenly and makes them extra crispy.
Avoid adding too much water : The pakoda batter should be thick. Gradually add water little by little. Usually the moisture from the onion is enough to form the batter. So, sprinkle only a small amount if needed.Â
Oil temperature : Fry the pakodas in medium hot oil. If the oil is too hot, the pakodas will brown quickly on the outside but remain uncooked inside. If the oil is not hot enough, it will absorb too much oil and become soggy.Â
Mix before frying : If making a large batch, mix the gram flour and rice flour with the onion spice mixture before frying.Â
Don’t overcrowd : Fry the pakodas in small batches so they cook evenly crispy.Â
Storage : If you have any leftover pakodas, turn them into pakoda kuzhambu, just like my mom used to do. These pakodas are a perfect companion along with a hot cup of masala tea, ginger tea or coffee in the evening or during rainy days.
Serving: Pakoda tastes best when served fresh and hot after frying.Â
FAQÂ
This usually happens when the batter is slightly runny or the oil is not hot enough. Make sure the pakoda batter is thick and fry in heated oil.Â
For a healthier version, you can air fry the pakodas. Spray little oil on them to achieve the crispy texture without deep frying.Â
No, they are slightly different. Both pakoda and bajji use similar ingredients, but the texture varies.
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South Indian Pakoda Recipe (Pakoda Recipe)
Pakoda is a timeless South Indian deep fried snack that is loved by everyone. Whether it’s a rainy day, a casual get together or craving something hot, crispy and flavourful, this recipe is a go-to one. These pakodas are crispy on the outside and soft on the inside which makes every bite so good.
Nutrition
Nutrition Facts
South Indian Pakoda Recipe (Pakoda Recipe)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
