26 September, 2016
Aloo Pakoda / Potato Bhajji
Date – 19.9.2016
Potato bhajji or aloo pakoda is one of the favorite evening snack. You will like to have it during tea time during winter and monsoon. It is also a popular street food which likes by all age groups.
Preparation time – 15 mins
Cooking time – 10 mins
Recipe Category – snacks
Measurement cup used 1 cup – 240 ml
Potato / aloo – 3, medium
Besan / gram flour – 1 cup
Red chili – ¼ – ½ tsp
Turmeric – 1/8 tsp
Hing / asafetida – a pinch
Soda / baking soda – a pinch
Salt – as per taste
Water – ¾ cup, approximately
Oil for deep frying
Take besan in a mixing bowl, add red chili, turmeric, hing, soda and salt. Slowly add water and make thick batter.
Keep it aside till we need it.
Take potato, peel and cut into medium thick slices . Rinse these slices in water and drain them completely. Keep aside.
Now heat oil in a thick bottom kadai for deep frying.
Dip each pakoda slices in besan batter.
Place it gently in hot oil.
Fry pakodas until golden and crisp.
Place the pokodas in pepper towel to drain the excess oil and serve them hot with green chutney, tomato chutney or tomato sauce.
To make them more crispy add 1 tbsp of rice flour.
Take besan in mixing bowl add backing soda, hing, red chili, turmeric and salt
Slowly add water and make thick batter, keep aside till we need it
Peel and cut into medium thick slices
Rinse these slices in water
Heat oil in a kadai for deep frying
Dip each pakoda slices in besan batter
Place it gently in hot oil
Fry pakodas until golden and crisp
Place the pokodas in pepper towel to drain the excess oil and serve them hot with green chutney, tomato chutney or tomato sauce
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