Pudina Ola Pakoda / Spicy Mint Thattai / Savory Gala Gala, a crispy and mint flavored diamond cut savory biscuits which can be called by any name like Pakoda / Thattai. As I promised earlier, stay tuned for more number of interesting Diwali Snacks Recipes.
At my mom’s place, we either prepare Murukku / Thattai / Ribbon Pakoda for Diwali. So this time, I asked my mom’s friend to suggest any new recipes. Pudina Ola Pakoda is one among them. The name itself is so interesting right? As the name suggests, It is flavored with mint powder. For an additional taste, I have also added curry leaves.
For more healthy version, try replacing maida flour with wheat flour. Since we tried this recipe first time, I didn’t replace any ingredient and followed the exact recipe. These Ola Pakodas are very crispy. I prepared few batches of Mini Thattai with this dough and liked those shapes better than the Diamond Cuts. The later one consumes more time than the round ones.
With the below mentioned quantity, you will get around 1 kg of Ola Pakoda. You can reduce the quantity according to your need. For more number of Diwali Sweets & Snacks Recipes, keep checking this post where I shall be updating the new recipes.
Pudina Ola Pakoda
a crispy and mint flavored diamond cut savory biscuits which can be called by any name like Pakoda / Thattai.
Author: Preeti Tamilarasan
Recipe type: Snacks
Cuisine: South Indian
- ½ cup Besan / Gram Flour / Kadalai Maavu
- ½ cup Rice Flour
- 500 gms Maida / All Purpose Flour
- ½ cup mint leaves
- ½ cup curry leaves
- 5 tbsp Pottukadalai / Chutney Gram / Roasted Gram / Dalia
- 4 tsp red chili powder
- asofoetida / hing – a pinch
- salt to taste
- 2 tbsp hot oil
- warm water – to knead
- Please check the instructions below.
How to prepare Pudina Ola Pakoda
- Clean mint leaves and let it dry in shadow overnight. No need to keep it under sunlight. Next day, dry roast mint leaves and curry leaves in a pan or kadai. Remove from the heat and allow to cool.
- Grind it in a mixer to coarse powder. Keep it aside. Sieve besan, rice flour and maida flour. Combine all the flour in a wide mixing bowl. Grind pottukadalai in a mixer to smooth powder.
- Add ground mint powder, red chili powder, pottukadalai powder, asofoetida and salt to taste. Mix well everything.
- Add enough warm water and knead to a smooth dough. Sprinkle warm oil and knead again. Close it and keep aside for 10 mins.
- Heat oil for deep frying in a pan or kadhai on low flame. Meanwhile, take the dough and make lemon sized balls.
- Take a ball and dust it with little maida flour. Roll it using roller pin like we do to prepare chapati. It should not be too thick or too thin. Take a knife or pizza cutter and cut vertically and horizontally to form diamond or square shapes.
- To check the oil, drop a small pinch of dough. If it comes up immediately, then oil is warm enough to deep fry.
- Take those diamond shapes carefully and fry them in oil on low-medium flame. Fry till the oil sizzling sound stops and pakoda turns crispy. Don’t fry it for long time.
- Remove from the oil and fry the remaining batches. If the diamond shapes are taking more time, you can use a round cookie cutter or small bowl and make round shapes. Prick it with fork for 2-3 times and fry them in oil till it turns crispy. Try any shapes you like and enjoy. Store them in an airtight container and serve.