- 1
- 10 mins
- 25 mins
Ingredients
- 2 medium sized potatoes, peeled and cut into thick slices
- 2 cups gram flour / besan
- 2 tbsp rice flour
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp ginger garlic paste
- pinch of baking soda
- salt to taste
- oil for frying
Preparation
Step 1
are often served in road side stalls or restaurants. Quite popular during the monsoon time, the pakoras are perfect with a cup of tea during a rainy day. The recipes for making pakoras have more or less the same Indian spices but each State of India has it’s own variation in making pakoras, but the method is pretty much the same.
The aloo pakora recipe is a fixture at the Marina Beach in Chennai, I love how piping hot aloo bajji is served with some mint chutney. The cool breeze from the beach and the hot, hot aloo bajji will be a perfect treat to enjoy when I go there.
And not to forget that in the Holy Month of Ramadan, this aloo pakora recipe is a pure pleasure to munch on after a day’s fast. With the ganji that we make with rice and lentils, the aloo pakora recipe is simply the perfect combination for breaking the fast.
With potato being my favorite veggie, this snack is simply a bestie for me. Just remember to fry the potato slices before dipping them in the besan batter. Otherwise I feel it doesn’t gt cooked fully
2 medium sized potatoes, peeled and cut into thick slices
oil for frying
After cutting the potatoes into slices, soak them in salty water. Make sure that the slices are little thick.
Fry the potato slices in hot oil till half cooked. Remove from oil, and allow them to cool down a little bit.
Make a batter of besan, rice flour, turmeric powder, red chili powder, ginger garlic paste, baking soda and salt with water into a thick batter.
Dip the potato slices in the thick batter and fry them again in oil till golden brown in color.
Serve hot with some ketchup or mint chutney.
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