Pandella (fritters)

RECIPE

Pandella (fritters)
Pic cred: Ruhana EbrahimRec cred: @mama_taught_me_well
INGREDIENTS:1 large cucumber (grated, water squeezed out & reserve water)2 carrots (peeled & grated)1 onion (sliced)1 cup cake flour 1⁄4 cup mielie meal1⁄2 cup chana (gram) flour 1 teaspoon salt 1 teaspoon dhana jeeroo powder1⁄2 teaspoon turmeric powder½ teaspoon ginger powder1 teaspoon sugar1 teaspoon sesame seeds 2 tablespoon oil1 teaspoon green chilli pasteWater (as needed to make batter)¼ teaspoon baking powder
METHOD:1. Mix all ingredients together.2. Add reserved cucumber water as needed to make a dropping consistency batter, must not be runny. 3. Heat a pan with 2 tablespoon oil. Will have to keep adding a little oil as frying to get that golden crisp finish.4. Drop a tablespoon of batter into pan with and fry on one side till it starts to bubble.5. Turn over and fry the other side.#mamataughtmewellrecipes
Notes: Most recipes have Soumph (Fennel) and rice flour. I do not use the fennel in it because my family does not like it in the Pandela & use rice flour only when I have it on hand.Whilst the one side is frying I sprinkle a little colored sesame seeds on the raw side, then flip over when ready and fry. Makes it prettier 😉

POSTED ON

01 Jun 2018

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