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Prema Vaidyanthan
This amazing tea time snack especially during monsoons is from North Madras cuisine. Its soft, flaky and crumbly texture is unique. Its a simple recipe prepared with a few specific ingredients. Let me give the credit where it is due: I learnt this recipe from Chef Venkatesh Bhat’s show.
Would love to try this.
Chop ginger, green chillies and curry leaves into small pieces.
Mix butter/dalda/vanaspati with baking soda
Rub nicely with your palm till it froths up nicely.
Add chickpea flour and salt. Keep aside.
Add rice flour, sliced onions, chopped ginger, green chillies, curry leaves.
Make a thick batter with very little water.
Heat oil till very hot.
Reduce flame, Wet hands and make balls, drop into oil.
Deep fry patiently and remove into a tissue paper.
It takes a little time for the inside to cook, so be patient.
Serve hot with chutney of choice.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
 Pakoda recipe. Check it out! http://www.betterbutter.in/recipe/113917/mrudhu-or-medhu-soft-pakoda Download India's favourite recipe app here - https://play.google.com/store/apps/details?id=in.betterbutter.android)
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