Reading · The Modern Cravings

Hot, freshly fried pakodas with a steaming cup of chai… now that is my idea of a perfect evening.

Pakodas are usually made by coating vegetables like onions, potatoes, spinach, or other veggies in a chickpea flour batter and deep-frying them until crisp and golden. My first thought was to do the same with sliced zucchini. And while they came out crispy at first, zucchini is about 94% water, so they softened way too much as they cooled.

That’s when I decided to work with the zucchini moisture instead of fighting it.

There’s a lesser-known style of pakoda from Tamil Nadu called medhu pakoda — medhu means soft in Tamil. Unlike regular pakodas, these don’t usually contain vegetables. They’re made from a thicker chickpea flour dough, shaped into little rounds, and deep-fried.

So, instead of adding water to the batter, I used the zucchini’s natural moisture to bring the dough together. The result? Soft, flavorful zucchini pakodas with a unique texture and such a fun way to use zucchini — much like how we used it in zucchini dal.

If you’re looking for more tea-time snack ideas, the baked almond flour mathri crackers are a delicious, healthier take on a classic salty snack — crisp, satisfying, and perfect for guilt-free munching. And if you’re craving something sweet, almond halwa or the mango kalakand are easy, comforting sweets that come together quickly and are perfect for serving unexpected guests.

Zucchini: You’ll need about 1 medium zucchini. Grate it using the coarse side of a box grater, then loosely measure 1½ cups for the recipe — don’t pack the measuring cup.
Red onion: I prefer red onion here because it develops a lovely sweetness when cooked and adds great flavor. In fact, red onions are the traditional choice for many Indian pakoda recipes, especially crispy onion pakodas. Large shallots can also be used instead.
Chickpea flour: Also called gram flour or besan, this flour is made from dried chickpeas and is a staple in Indian cooking. You can easily find it at Indian grocery stores or on Amazon.
Rice flour: Rice flour is simply finely ground rice. It helps give the zucchini pakodas their crisp exterior. It’s readily available at Indian grocery stores or online.
Spices: Cayenne pepper adds heat and is the primary spice in this recipe. Turmeric adds color, while hing (asafoetida) is commonly used in besan-based recipes for its subtle savory flavor and digestive benefits.
Fennel seeds: Also known as saunf or sombu, fennel seeds add little bursts of flavor, digestive properties, and a subtle crunch that pairs beautifully with the zucchini and spices.

Makes 6 to 8 servings

Cook time: 18 minutes | Prep time: 8 minutes | Resting time: 10 minutes

Ingredients

3 cups coarsely grated zucchini (about 2 medium)
1 cup thinly sliced red onion
3/4 teaspoon salt
1 cup besan (chickpea flour)
1/2 cup rice flour
1/2 teaspoon fennel seeds (or use cumin seeds)
1/2 teaspoon cayenne pepper powder
1/4 teaspoon turmeric powder
1/4 teaspoon asafetida (hing)
1/4 teaspoon baking soda
vegetable oil for deep frying (about 2 to 3 cups)

Method

Grate the zucchini using the coarse side of a box grater and loosely measure 3 cups — do not pack the measuring cup. Thinly slice the red onion and measure 1 cup, lightly packed (the red onion adds wonderful flavor). Add both the zucchini and onion to a medium bowl.
Add 3/4 tsp salt and mix well using your fingertips, making sure the onion slices are separated and evenly combined with the zucchini. Set aside for EXACTLY 10 minutes (setting a timer helps).
While the zucchini mixture rests, I like to prepare the flour mixture and begin heating the oil.
Pour vegetable oil into a medium or large pot to a depth of about 1½ inches and place over medium heat.
In a small bowl, whisk together 1 cup besan, 1/2 cup rice flour, 1/2 tsp fennel seeds, 1/2 tsp cayenne, 1/4 tsp turmeric, 1/4 tsp asafoetida, and 1/4 tsp baking soda.
After the 10 minutes have passed, add the dry ingredients to the zucchini mixture. Stir well with a spoon until everything is evenly combined and the mixture becomes wet, sticky, and cohesive. It may look dry at first, but don’t add any water — keep mixing, and the zucchini’s natural moisture will bring it together.
When the oil is moderately hot (about 325°F / 165°C), carefully drop small portions of batter — about 1 tablespoon each — into the oil using a spoon, small cookie scoop, or your fingertips. Avoid overcrowding the pan; fry in 2 to 3 batches.
Cook for 3 to 4 minutes, turning or stirring occasionally, until golden brown and cooked through. Keep an eye on the color — you want them golden, not too dark. Transfer the pakodas to a paper towel–lined plate to drain.
👉Oil temperature tip: If the oil is too hot, the pakodas will brown too quickly before cooking inside. The oil should be moderately hot. To test, drop a tiny bit of batter into the oil — it should sizzle gently and create a few bubbles around it.
Repeat with the remaining batter and serve hot with ketchup!

Zucchini Medhu Pakoda

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