After almost 4 months, I am doing a blogging marathon this month. Like always, even this time I am doing it only for 2 weeks, 3 days a week. For this week, my theme is evening snack. The first thing that comes to my mind when evening snacks are mentioned is deep fried food and pakodas. Although I do not make deep fried food that often, I thought for this theme, I have to make at least one deep fried snack. Today’s recipe is aloo pakoda.
I usually make onion pakoda and couple of weeks ago when I was making aloo bhujia, I thought why note grated potato pakoda? So here are the pakodas. I prepared it just like I would prepare onion pakoda but used potato instead.
Total Time: 25 – 35 minutes
Preparation: 10 – 15 minutes
Frying: 15 – 20 minutes
Serves: 2 – 3
- 270 grams or 1 big Red Potato grated or 1 1/3 cup grated Potato (I used red but any potato should work)
- ½ cup Besan / Gram Flour / Chickpeas Flour
- 2 tbsp. Fine Sooji (can substitute with rice flour)
- 1 tbsp. Rice Flour
- 1/8 tsp. Baking Soda
- ¾ tsp. Chili Powder (adjust to taste)
- ¾ tsp. Salt approximately (I used ¾ and felt little less would be better but Mr.U thought it was perfect)
- ½ – 1 tsp. Coriander Powder
- ½ tsp. Cumin crushed
- 4-5 small Green Chilies chopped (adjust to taste)
- ½ small Onion chopped or ½ cup chopped Onion
- 1 tsp. Garlic crushed (opt.)
- ¼ – 1/3 cup chopped Cilantro
- 1 Spring Onion chopped or approximately 2 tbsp. chopped Spring Onion (opt.)
- 1 – 2 tbsp. warm Oil
- Oil for deep frying
- Peel and coarsely grate potato. My grater has two grating surfaces; coarse and fine grating surfaces and I used the coarse surface to grate the potato.
- Wash or rinse the grated potato in water to remove the starch and squeeze out as much water as possible. Transfer potato grate to a strainer or a colander and keep aside until ready to use.
- Chop onions, green chilies, green onions or scallions and cilantro.
- Heat the oil in a pan for deep frying.
- In big bowl take gram flour, sooji if using, rice flour, salt, chili powder, cumin, coriander powder, baking powder and mix all the dry ingredients.
- Add garlic and chopped green chilies, cilantro, green onions, onions to the dry ingredients and mix.
- Add grated potato to the flour mixture and mix well to incorporate the potato grate to the flour mixture to form a batter.
- Add 1-2 tbsp. of oil and mix well. Water is not required. The batter will be thick but not as thick as roti dough.
- Take fistful of batter and drop small portions of the batter into oil. It is more like sprinkling the batter into the oil. Fry the pakodas turning them around for 3-4 minutes on medium flame or until the pakodas are light golden brown and cooked inside.
- Remove from oil, drain on paper towels. Repeat the above step for the remaining batter.
- Serve hot with green chili chutney or as it is. I usually like it without any chutney.
- Sooji is added to make pokoda crisp. The first time I made these pakoda, I did not use sooji and add 2 tbsp. of rice flour and the pakoda were not crispy. This time I added fine sooji and some rice flour.
- Grated potatoes canbe substituted with sliced onions to make onion pakoda
Blogging Marathon: To know more about the various themes and participating bloggers for this marathon, checkout the blogging marathon page