Pudalangai Pakoda – Snake Gourd Pakoda

May 20, 2018 Pakoda RecipesPudalangai/Snake GourdSnacks / Starters  No comments

Pudalangai Pakoda / Snake Gourd Pakoda is a simple tea/coffee time snack. It is perfect to sneak in some veggies to those fussy kids. U will not be able to find out that it is made out of Pudalangai. Last week during my shopping I spotted fresh pudalangai. Was bored to make the same Poricha Kootu – recipe HERE! Wanted something crunchy to go with rice and sambar. So made this yummy snack. Trust me it so easy to make. All u need to do is to chop the veggie and this can be made in just 15 mins.

Here is the video..


Now to the recipe..


Pudalangai Pakoda My Magic Pan


[Preparation Time-10 mins : Cooking Time- 15 mins ]

Pudalangai Pakoda Ingredients:

  • Pudalangai/Snake Gourd – 2 cups (thinly sliced)
  • Besan/Chickpea flour – 2 to 3 tbsp
  • Corn Flour – 1 tbsp
  • Salt – as needed
  • Chilli powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Ginger-Garlic paste – 1/2 tsp
  • Oil – as needed to fry


Pudalangai Pakoda My Magic Pan



  • Wash podalangai(snake gourd) and slit it vertically. Take off the inner white portions along with the seeds and discard it. Slice it evenly/thinly. To this add salt, chilli powder, turmeric powder, ginger-garlic paste. Mix well and leave it aside for 5 mins. It will let out water.


  • Add besan, corn flour and mix well. It should blend well and the all the pieces must be coated well with the ingredients. Meanwhile heat a pan with oil enough to deep fry.


  • Drop the mixture in hot oil in a sprinkled format. Fry in medium flame, stirring occasionally until golden brown & crisp. Drain it in paper towels.



Thats it! Crispy Pudalangai Pakoda ready!

Serve hot.


Snake Gourd Pakoda My Magic Pan



  1. No need to add water to this Pudalangai Pakoda. It will let out some water which is enough.
  2. Make this pakoda immediately after mixing all the ingredients. It will let out water if left for a longer time. U might have to add more besan/corn flour if needed.
  3. Make sure to keep the flame in medium flame while deep frying, else the pudalangai will burn and will not taste good.
  4. U can use rice flour instead of corn flour. I used corn flour as rice flour was not available.


Snake Gourd Pakoda My Magic Pan


– By Sundari Nathan

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