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Snacks

Pallada

Sweet, rich, and deeply satisfying — this is the snack that shows up at every Kerala celebration, temple festival, and Onam Sadya. Made with jaggery, coconut, and patience.

Ingredientsfor 6 servings

11/2 cup Coconut
3/4 cup Sugar
250 g All purpose flour
6 Cashew nuts — chopped
10 Raisins
1/2 tsp Cardamom powder
Oil — for frying
Salt, to taste
Water, to taste

Preparation

Step 1
Boil 1/2 cup water in a vessel and add all the specified sugar in it. Stir till the sugar is melted.
Step 2
Add grated coconut, cardamom powder, cashew nuts, raisins and Let it cook for 5 minutes in low flame.
Step 3
In a large bowl add all purpose flour and salt. Gradually add water and Stir everything together thoroughly until you get a smoot chappati like dough. Divide the dough into small balls. Flatten them into discs.
Step 4
Spoon a tablespoon of filling on half of the disc and fold the other side. Press down the sides with fingers and seal it. You can take a fork and press the edges with that teeth of fork which gives you a fine texture.
Step 5
Fry in hot oil the Pallada in hot oil until lightly browned.
Step 6
Hot and crunchy Pallada is ready.

Tip

The binding point is everything — cook the mixture just until it holds shape when pressed. Overcooked, it turns hard; undercooked, it crumbles.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Snacks

Pallada

Sweet, rich, and deeply satisfying — this is the snack that shows up at every Kerala celebration, temple festival, and Onam Sadya. Made with jaggery, coconut, and patience.

Ingredientsfor 6 servings

11/2 cup Coconut
3/4 cup Sugar
250 g All purpose flour
6 Cashew nuts — chopped
10 Raisins
1/2 tsp Cardamom powder
Oil — for frying
Salt, to taste
Water, to taste

Preparation

Step 1
Boil 1/2 cup water in a vessel and add all the specified sugar in it. Stir till the sugar is melted.
Step 2
Add grated coconut, cardamom powder, cashew nuts, raisins and Let it cook for 5 minutes in low flame.
Step 3
In a large bowl add all purpose flour and salt. Gradually add water and Stir everything together thoroughly until you get a smoot chappati like dough. Divide the dough into small balls. Flatten them into discs.
Step 4
Spoon a tablespoon of filling on half of the disc and fold the other side. Press down the sides with fingers and seal it. You can take a fork and press the edges with that teeth of fork which gives you a fine texture.
Step 5
Fry in hot oil the Pallada in hot oil until lightly browned.
Step 6
Hot and crunchy Pallada is ready.

Tip

The binding point is everything — cook the mixture just until it holds shape when pressed. Overcooked, it turns hard; undercooked, it crumbles.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

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Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. ...

30 min|4 servings|4.5

Main Course

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Today I am bringing you all a mouthwatering kerala style side dish Raw Jackfruit Thoran ( Raw Jackfruit stir fry with...

30 min|4 servings|4

Main Course

Jeeraga Kanji

A famous porridge prepared specially during the time of Ramzan nombu. This special porridge is prepared mainly with r...

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Jeeraka Kanji-Cumin Flavoured Rice Soup

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