3 Crispy Aloo Pakoda Recipes | Ramadan Recipes | Potato Snack | Classic Kitchen Recipes
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Recipes in this Video
2 recipes
Ingredients
- ●2 cups potatoes, thinly sliced
- ●1 cup chickpea flour (besan)
- ●1/2 tsp turmeric powder
- ●1 tsp red chili powder
- ●1/2 tsp cumin seeds
- ●1/2 tsp ajwain (carom seeds)
- ●Salt to taste
- ●Water as needed
- ●Oil for deep frying
Instructions
- 1Peel and thinly slice the potatoes. Soak them in water to prevent browning.
- 2In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, cumin seeds, ajwain, and salt.
- 3Gradually add water to the dry ingredients to make a smooth batter. The batter should be thick enough to coat the potatoes.
- 4Heat oil in a deep frying pan over medium heat.
- 5Remove the potatoes from the water and pat them dry with a kitchen towel.
- 6Dip each potato slice into the batter, ensuring they are well coated.
- 7Carefully drop the coated potato slices into the hot oil, frying in batches to avoid overcrowding.
- 8Fry until the pakodas are golden brown and crispy, about 4-5 minutes per batch.
- 9Remove the pakodas with a slotted spoon and drain on paper towels to remove excess oil.
- 10Serve hot with green chutney or ketchup.
Equipment
Deep frying panSlotted spoonMixing bowlKitchen towel
🌶️🌶️🌶️Low
Ingredients
- ●2 large potatoes, thinly sliced
- ●1 cup chickpea flour (besan)
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp cumin seeds
- ●1/2 tsp ajwain (carom seeds)
- ●1/2 tsp salt
- ●Water as needed
- ●Oil for deep frying
Instructions
- 1In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, cumin seeds, ajwain, and salt.
- 2Gradually add water to the dry ingredients to make a smooth batter. The batter should be thick enough to coat the potato slices.
- 3Heat oil in a deep frying pan over medium heat.
- 4Once the oil is hot, dip each potato slice into the batter, ensuring it is well coated.
- 5Carefully drop the coated potato slices into the hot oil, frying in batches to avoid overcrowding.
- 6Fry until the pakodas are golden brown and crispy, about 4-5 minutes per batch.
- 7Remove the pakodas with a slotted spoon and drain on paper towels to remove excess oil.
- 8Serve hot with green chutney or ketchup.
Equipment
Deep frying panMixing bowlSlotted spoonPaper towels
🌶️🌶️🌶️Low
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