Pakoda is a deep fried snack which is most popular street food all over Tamil Nadu. My hubby loves pakoda to the core, when we were abroad we use to get pakoda from VelayudhaNadar Shop, sivakasi and would hold it almost for 2 to 3 weeks. Not only in while abroad but also whenever we go to our hometown, we never miss to get this pakoda. Not only my hubby even my dad, grandpa and the whole family till my son loves to have Milk rice and pakoda for dinner. I would say that this one of the staple dinner among all sivakasi and virudhunagar people.
Taking this to Fiesta Friday #160 hosted by Angie@thenovicegarderner.
Thought of trying it the pakoda with bittergourd and something different than the usual recipe, besan/gram flour is used in pakoda and I have substituted corn meal/maize flour instead of besan/gram flour.
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Bittergourd pakoda was slightly bitter in taste, but as it was crispy and crunchy my kids (9 year and 5 year) loved it to the core. This can be served in various forms as tea-time snack, side dish for lunch, side dish for dinner along with rice. I would say try this combination – Steamed rice (mashing consistency), boiled milk with a tsp of sugar (optional) and this pakoda would taste heavenly for dinner. Give a try…
- Bitter gourd – 2 nos
- Onions – 1 no
- Curry leaves – 2 strands
- Corn meal / Maize flour – 1 cup
- Rice flour – 1 tbsp
- Chilli powder – 2 ½ tsp
- Asafoetida / Perungayam / Hing – ¼ tsp
- Salt to taste
- Wash and thinly slice the bitter gourd to pieces. Thinly slice the onions (lengthwise), keep it aside.
- In a bowl, add corn meal, rice flour, chilli powder, salt and sprinkle ¼ cup of water, mix it well.
- Add the sliced bitter gourd and mix it well, so that the flour should get coated well bittergourd.
- Let it rest for 15 to 20 mins.
- Heat oil in a kadai, now add the thinly sliced onions and curry leaves to the bittergourd and mix it well.
- Once the oil is hot, take a small portion of the bittergourd mixture and add it to the oil, swap and fry on the both sides until they turn brown in color or crispy.
- Drain the oil and remove it from fire.
- Continue the same process with all the bittergourd.
Note: Bring it room temperature and store it in an air-tight container, stays fresh for almost a week.