RAMZAN 2026 EP 9|SUPER CRISPY TASTY BEST PAKODA RECIPE WITH TIPS

Peel 2 potatoes and slice them long.

Grate the potatoes and wash them with water.

Transfer the water from the potatoes to another bowl and squeeze out excess water.

Chop 1 medium-sized onion finely.

Add the chopped onion to the potatoes.

Add 1 teaspoon ginger-garlic paste, a pinch of turmeric, 3/4 teaspoon red chili powder, and salt to taste to the mixture.

Add 3/4 to 1 cup of gram flour (besan) and 2 teaspoons of rice flour to the mixture.

Mix the ingredients by hand and add a little water if needed to form a thick paste.

Fry a small test pakoda to check the seasoning and adjust salt and chili as per preference.

Heat oil in a deep frying pan over medium heat.

Once the oil is hot, drop the mixture into the oil using your hands or a spoon, adjusting the size as desired.

Fry the pakodas on medium to low flame until they are brown and crispy, turning occasionally.

Remove the pakodas from the oil once they are crispy and golden brown.

Equipment Needed

Spice Level:

Dietary

Allergens