Patagundi

Patagundi is a term primarily used in the context of South Indian languages, specifically Kannada, to refer to a type of sweet dish. It is a deep-fried confection made from a batter usually composed of flour (typically maida or all-purpose flour), sugar or jaggery, and sometimes cardamom or other flavourings. The batter is dropped in small portions into hot oil and fried until golden brown and crispy.

Patagundi is often prepared during festivals and celebrations. Variations exist across different regions and households in the ingredients used and the shape of the final product. Some versions may be softer and more cake-like, while others are harder and crunchier. The name itself may also vary depending on the specific locality within Karnataka.

While not widely known outside of Kannada-speaking regions, Patagundi represents a traditional homemade sweet and a part of the culinary heritage of the area.