Berhampur Special Anta Pakudi/tana pakudi/khasta pakoda/ରଜ ସ୍ପେସାଲ୍/odia food/roshnsicuisine

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Berhampur Special Anta Pakudi/tana pakudi/khasta pakoda/ରଜ ସ୍ପେସାଲ୍/odia food/roshnsicuisine

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You can watch the video recipe here

This is the snacks item of  Odisha called Anta Pakudi.It is also known as tana pakudi,khasta pakudi, masala pakudi, gatti pakudi…Anta means hard so it is nothing but little crunchy pakoda. So for this the besan is used little coarse,so this time when I visited India, brought this one.As it is one of my favourite recipe.

If u dont get this type coarse besan ,not to worry you can prepare easily in home. Just grind the chana dal to coarse powder and your besan is ready for pakoda.So lets get started

Preparation Time 5 min
Frying Time 5 to 7 min per batch
Serving Persons 4

Ingredeints              

1 cup coarse besan
2 big garlic cloves chopped
3 to 4 green chili finely chopped
1 medium onion finely chopped
8-10 curry leaves finely chopped
 ½  tsp turmeric powder
1 tsp red chili powder
a pinch of soda
2 tbsp of coriander leaves finely chopped
Water to make batter
salt to taste

OIL to deep fry the pakudi

For Garnishing

3 to 5 green chili fried
a pinch of salt

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Procedure

In a vessel take the besan and add all the ingredients to this,mix well.
Add water little by little to make a thick consistency.
Meanwhile heat oil for deep frying.
Take a small dollap of batter and carefully put into the hot oil.
Deep fry in low to medium flame till it turns into golden colour.
Flip in between so that all the pakudis are evenly fried.
Fry the green chili and add little salt to this.
Garnish with fried green chili…it tastes super
Serve with garma garam chai…
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Notes

Add a pinch of salt to the green chili to reduce the chili flavour.
By addin soda the pakudis are little light.
If you don’t have this type of coarse besan u just grind the chana dal to coarse powder.
By frying this green chili and added with salt it has the chili flavour but reduces the chilliness…
When you remove it from hot oil initially it is little soft but once it cools down it becomes crunchy.

 

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