Medu Pakoda is a crispy and flavorful South Indian tea-time snack made using a blend of coarsely ground ginger-garlic, finely powdered roasted gram dal, gram flour, and fresh ingredients like onions, green chillies, and curry leaves. Unlike traditional pakoras, this version has a dense, dough-like consistency that gives it a unique texture and taste.
The name “medu” refers to its soft inside contrasted with a crunchy outer layer after deep frying. Perfect as a rainy day treat or an evening munchie, medu pakoda pairs well with chutney or a hot cup of chai. Popular among Indian street food lovers, this snack also fits well in vegetarian Indian recipes, quick evening snacks, South Indian snacks, homemade fritters, and easy deep- fried recipes.
Medu pakoda
Hot pakoras with a steaming cup of chai is what everyone need on a perfect evening or a cold winter day. But i like to have it anytime of the day, specially this is one is just yummy. It is crispy, soft and hot. Pakora taste great with Cardamom Chai Masala Chai and Mint Chai.
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About Medu Pakoda
During my college days, our favorite hangout wasn’t a cafe, but a tiny tea stall near campus where the owner served piping hot Medu Pakodas every evening. We’d gather there after lectures, sharing stories over paper cups of chai and crunchy bites of these spicy fritters. Made with roasted gram flour, onions, curry leaves, and green chillies,
Medu Pakoda quickly became our go-to comfort snack. Its unique texture and bold flavors set it apart from regular pakoras, earning it a permanent spot in our memories. Whether you’re craving Indian tea-time snacks, easy vegetarian recipes, or crispy South Indian street food, Medu Pakoda delivers a warm, nostalgic crunch every time.
It’s a must-try for lovers of traditional deep-fried snacks, especially on rainy evenings or during casual get-togethers.
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Why this recipe work?
Perfect Flavor Balance: Fresh ingredients like green chillies, curry leaves, and ginger- garlic bring a bold, aromatic punch that makes each bite deliciously layered.
Why I love this recipe - Every bite takes me back to warm, cozy evenings with family or friends, it’s not just food, it’s a memory on a plate. There’s no need for fancy prep or techniques, just mix, shape, and fry. It’s quick, easy, and always turns out great. Whether it’s a rainy evening, a tea-time chat, or a weekend get-together, this snack never fails to impress. It fits effortlessly into different diets, so everyone at the table can enjoy it without tweaks.
Crispy, Rustic Shape: Dropping rough, uneven portions of dough into hot oil creates extra crispy edges, a signature trait of medu pakoda.
Simple, Foolproof Technique: No complicated steps or rare ingredients—just smart use of everyday items and traditional methods that guarantee great results every time.
Ingredients
Onions: Thinly sliced onions bring sweetness and crunch, adding texture and flavor to the pakodas.
Green Chilli: Sliced green chillies provide a spicy kick that balances the dish’s richness.
Curry Leaves: Fresh curry leaves infuse the pakoda with a fragrant, aromatic flavor.
Ginger: A fresh piece of ginger adds a zesty, warming note to the mixture.
Garlic: Garlic cloves give a punch of bold, savory flavor that complements the spices.
Roasted Gram Dal (Pottu Kadalai): Ground roasted gram dal adds a nutty, crispy texture to the dough.
Gram Flour (Kadalai Mavu): Gram flour binds the ingredients and helps create a crispy, golden exterior.
Salt: Salt enhances the flavors, bringing all the ingredients together.
Oil for Deep Frying: Oil is essential for frying the pakodas to a golden, crispy perfection.
Hacks
1. Release onion moisture naturally: Mix chopped onions with salt and let them sit for 10–15 minutes. This draws out water, so you don’t need to add extra, keeping the pakoda crisp.
2. Use roasted gram dal powder: Grinding roasted gram dal instead of using store- bought flour adds a nutty taste and better crunch.
3. Add a spoon of hot oil: Mixing a little hot oil into the dough before frying helps make the pakodas extra crispy.
4. Avoid adding water: The dough should be thick and firm, not watery. Onion juice and natural moisture are enough to bind it.
5. Fry on medium heat: Too hot, and the outside burns before the inside cooks, too low, and the pakodas absorb oil.
6. Add crushed fennel or ajwain: These not only boost flavor but also aid digestion.
7. Use a fork or fingers for shaping: Drop uneven small portions for a rustic texture that fries up extra crisp.
Medu Pakoda (Step by Step)
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| Take all your ingredients |
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| Take roasted gram dal in a blender |
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| make it into a fine powder |
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| take garlic and ginger in a blender |
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| grind it to a coarse mix |
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| now peel your onion |
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| i used a mandolin to slice the onions |
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| slice it pretty thinly |
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| add some salt |
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| and green chillies |
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| good amount of curry leaves |
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| add in ginger garlic paste |
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| use your hands to rub everything together |
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| this release the water from the onions |
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| add in the roasted gram dal powder |
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| gram flour |
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| add very little water |
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| knead it to a stiff mixture |
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| Heat oil for deep frying |
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| drop small portion of dough in hot oil |
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| deep fry till golden |
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| fry till it gets golden |
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| drain and serve |
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| enjoy hot crispy pakora |
Expert tips
1. Ginger-Garlic Proportions: Adjust the ginger and garlic ratio based on your preference. More garlic will give a stronger, richer flavor, while more ginger will provide a fresher, spicier kick.
2. Roasting the Gram Dal: Roast the gram dal until it’s golden and fragrant, but avoid over-roasting it, as this can result in a bitter flavor. Make sure to let it cool completely before grinding.
3. Onion Water Release: The water released from the onions helps bind the dough, but if the mixture is too wet, add a little extra gram flour to get the right consistency.
4. Consistency of the Dough: The dough should be thick enough to hold its shape when dropped in hot oil. If it’s too soft, the fritters might break apart while frying.
5. Frying Temperature: Ensure the oil is at the right temperature, medium-high heat. If the oil is too hot, the fritters will brown quickly on the outside but remain raw inside. If it’s too cool, they’ll absorb excess oil and become greasy.
6. Uniform Portions: For even cooking, make sure to drop uniform portions of dough into the oil. This ensures the fritters cook evenly and get a consistent golden color.
7. Drain Excess Oil: After frying, place the fritters on a paper towel-lined plate to drain excess oil. This keeps them crispier and less greasy.
8. Storage: If you’re making these in advance, store the fritters in an airtight container once they’ve cooled down. To maintain crispness, reheat in an oven or air fryer instead of microwaving them.
Variations
1. Onion Pakoda: Onion pakodas are crispy fritters made with thinly sliced onions, green chilies, curry leaves, and gram flour. The mixture is seasoned with salt and spices, then deep-fried until golden and crunchy—perfect for snacking or as an appetizer.
2. Chicken Pakoda: Chicken pakodas are bite-sized pieces of marinated chicken coated in a spiced gram flour batter and deep-fried to perfection. The spices add bold flavor, making these chicken fritters a flavorful and crunchy snack or appetizer.
3. Medu Vada: Medu vada is a classic South Indian snack made from urad dal (black gram), ground into a thick batter and shaped into doughnuts. These crispy, golden fritters are typically served with coconut chutney and sambar for a delicious breakfast or snack.
4. Cabbage Pakora: Cabbage pakoras are savory fritters made from finely shredded cabbage mixed with gram flour, onions, and spices. These crunchy treats are perfect for tea time and a great way to enjoy the goodness of cabbage in a flavorful form.
5. Paneer Pakora: Paneer pakora is a popular vegetarian snack where cubes of paneer (Indian cottage cheese) are dipped in a spiced gram flour batter and deep-fried until crispy. The soft, creamy paneer inside contrasts beautifully with the crunchy exterior.
6. Aloo Pakora: Aloo pakora is a favorite street food, made by dipping thin slices of boiled potatoes in a spiced gram flour batter and frying them until golden and crispy. These pakoras are often served with tamarind chutney or mint chutney for added flavor.
FAQ
Why is my Medu Pakoda falling apart while frying?
This could happen if the batter is too watery or not well-ground. Ensure the batter is thick and fluffy. Also, make sure the oil temperature is hot enough (medium-high heat) before frying.
Can I make Medu Pakoda ahead of time?
While Medu Pakoda is best enjoyed fresh and crispy, you can make the batter in advance and store it in the fridge for a day. Just shape the vadas and fry them when you’re ready to serve.
What can I serve with Medu Pakoda?
Medu Pakodas are typically served with coconut chutney, sambar, or a variety of dips. You can also serve them with tomato ketchup for a fusion twist.
Can I add vegetables to the batter?
While traditional Medu Pakodas are made with plain batter, you can add finely chopped vegetables like onions, green chilies, and curry leaves to enhance the flavor and texture.
How do I get Medu Pakodas crispy?
To get the perfect crispy texture, ensure the batter is thick, the oil is at the right temperature, and fry the pakodas in small batches so they cook evenly.
How do I store leftover Medu Pakodas?
Store leftover Medu Pakodas in an airtight container once they’ve cooled down. To retain their crispiness, you can reheat them in an oven or air fryer for a few minutes before serving.
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📖 Recipe Card
Medu Pakoda Recipe | Medu Pakora Recipe
Equipment
- Cooking pot
Ingredients
- 4 large Onions peeled and sliced thinly
- 6 no Green Chilli sliced finely
- 2 sprig Curry leaves
- ¾ cup Gram Flour
- Salt to taste
- Oil for Deep frying
For Grinding Together
- 2 inch Ginger peeled
- 10 cloves Garlic peeled
To powder fine
- ¾ cup Roasted Gram Dal (pottu kadalai, udacha kadalai)
Instructions
- Pre-prep: Grind ginger and garlic together into a coarse mixture. Store it in an airtight container in the fridge or freeze for later use. Roast gram dal (chickpea dal) until lightly browned and grind it into a fine powder. Store it in a sealed container in a cool, dry place. Slice onions, chillies, and curry leaves. Mix them with salt using your hands to release the water from the onions. This can be stored in the fridge for a day or two.
- Making: When ready to cook, add the gram dal powder and gram flour to the onion mixture. Mix well until it forms a dough-like consistency.
- Heat oil in a pan for deep frying. Drop small portions of the dough into the hot oil. Fry until golden brown on both sides. Drain excess oil and set aside.
Notes
Nutrition
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jiyaa eman
Its a boiled white chana paste ? Or dry white chana powder ?
Aarthi
@jiyaa emanIt is roasted gram dal, pottu kadalai / pori kadalai / chana dalia
AJ
How different is the "dalia/ roasted gram dal" powder from besan? I have hard time finding dalia, and don't wish to peel skin of chana one by one.
Aarthi
@AJDalia powder is more fine and it gives the soft texture..
Unknown
Which mixer do you user to grind ginger garlic paste / make very small amount of wet masala? I end up hvign to add water and it feels thinner paste then.