Home Pakodam (100 grams)
Vendor: Thangamma's

Pakodam (100 grams)

Sale price Rs. 180.00
Size: 200 grams

Because Byadgi chilli changes everything.

Most mass produced spicy snacks use generic red chilli powder and red food colour to achieve that deep crimson look. Thangamma's Pakodam gets its colour from Byadgi chilli grown in Karnataka, known for its natural deep red and medium heat. No artificial colour needed. The chilli does the work.

Byadgi heat builds slowly, lingers pleasantly, and has flavour underneath the spice that generic chilli powder doesn't.

  • Byadgi chilli — real heat with real flavour, not just colour
  • Zero artificial colouring — the red is earned, not painted on
  • Real Amul butter in the dough — richness that tames and deepens the spice
  • Made fresh per order — arrives crispy, not soft
  • Zero palm oil — clean frying keeps the chilli flavour intact
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Pakodam (100 grams)

Pakodam (100 grams)

The Pakodam is Thangamma's way of saying: we know what you actually want, and it isn't mild.

Built on the same rice flour and urad dal base as the Thengozhal, but with Byadgi chilli powder folded in the kind of chilli that gives you a deep, slow heat with serious colour rather than a face-slap burn. Then real Amul butter for richness, jeera for warmth, asafoetida for that unmistakable South Indian depth, and fried clean in Dhara sunflower oil until it's the kind of red that makes you take a photograph before eating it.

Crispy. Spicy. Completely addictive.

How spicy is the Pakodam exactly?

Medium-hot. The Byadgi chilli gives significant heat that builds rather than hits instantly. If you're spice-sensitive, start with the Thengozhal.

Why is it so red? Is that artificial colour?

No. The colour comes entirely from Byadgi chilli. We use zero artificial colouring in any of our products.

Is this the spiciest thing you make?

Currently yes, alongside the Kaaram Chakli. They have different kinds of heat — Pakodam is deeper and slower, Chakli more immediate.

Can I pair this with anything specific?

Curd rice — the classic. The cool yoghurt cuts the heat perfectly. Also works with a strong filter coffee.

What is the shelf life?

120 days. Store in a cool, dry place. Best eaten within 2 weeks of opening.

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