Wednesday, December 26, 2012

Medhu Pakoda / Crunchy fritter

Change is the law of life. And those who look only to the past or present are certain to miss the future. - John F. Kennedy.

Medhu Pakoda

Climate is below minus degree here and we are craving for snack. It’s time to prepare my dad’s favorite Medhu pakoda.  It will be soft inside and crisp outside. To get this consistency we need to put margarine or butter for this sinful snacks. Do it once in a while…


Besan flour (chickpea flour) – 1 cup

Water – ½ cup

Butter or margarine – 2 tsp

Baking soda – a pinch

Onion – ½ cup finely chopped

Green chilies – 1 finely chopped

Curry leaves – 1 sprig

Salt – to taste

Oil for deep frying


Mix all the ingredients mentioned above except oil with very little water to form sticky dough and keep it rested for at least 10 minutes.

Then heat oil in medium flame.

To check the doneness of oil drop a bit of dough if it rises up, then oil is ready for deep frying.

Take small portion of dough and deep fry in hot oil.

 Fry it until it changes to golden brown color.Serve hot with coconut chutney or with tomato ketchup.

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