Pakodi with Chilli Ginger

7 Sep

Gatti Pakodi


Rice flour 1 cup
Plain flour 1/2 cup
Ginger 1/2 inch piece
Green chillies 4
Salt to taste
Oil for deep frying

Method of preparation:

Peel and chop ginger coarsely.
Remove stems and wash green chillies.
Grind green chillies and ginger in a blender.

In a wok, heat oil on medium high.

In a vessel, mix rice flour, plain flour, ground green chilli ginger and salt using 3 tbsps of hot oil(use above one).
Combine into a soft dough(chapati kind) using little water as needed.
Make 2-3 inch sized cylinders out of 1 inch balls and flatten them on plastic sheet with right thumb.

Take a bunch of flattened dough portions and put in hot oil.
Turn them often and remove when golden brown or when dark brown(for later use).
Serve immediately(if golden brown) or store tight for dark brown ones.

Notes: Make sure the pakodi cylinder dough is made flat enough before frying for good crunch.

4 Responses to “Pakodi with Chilli Ginger”

  1. Asha September 7, 2007 at 1:50 pm #

    Pakodis looks mouthwatering. Beautiful even color. Did you make them for Krishna? Looks like Thattais to me or Nippattu as we call them!:)

  2. richa September 7, 2007 at 1:51 pm #

    pakodi looks gorgeous, so crisp 🙂

  3. Jyothi September 7, 2007 at 6:47 pm #

    Looks fabulous raji! great snack. Thanks for sharing.

  4. shilpa July 6, 2008 at 7:20 am #

    its very nice…kekaaaaaaa

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