Kallummakka Pakoda
Deep-fried until the outside shatters at the first bite and the inside stays soft and flavourful. A tea-time favourite across Kerala, especially when the monsoon rain is hammering the roof.
Ingredientsfor 3 servings
- Kallummakka
- 3 nos Onion
- 2 nos Green chillies
- Curry leaves A, a few
- Oil
- Water
- Salt, to taste
- 1 cup Flour
- 1/2 tsp Chilly powder
- 1/4 tsp Turmeric powder
Preparation
Step 1
Marinate the kallummakka with chilly powder, turmeric powder and salt.
Step 2
Drop in flour into the chopped onion.
Step 3
Add curry leaves.
Step 4
Add green chillies, powders and salt.
Step 5
Add marinated kallummakka and mix with enough water and make a smooth batter.
Step 6
Set a pan over medium heat and pour in the oil.
Step 7
Add the pieces coated with batter and fry till done.
Tip
Do not overcrowd the pan — fry in small batches to maintain the oil temperature. Crowding drops the heat and gives you greasy results.
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