Aloo Pakoda

Aloo Pakoda in Marathi Yield: approx 2 plates Times: 20 minutes I ngredients: 2 medium potatoes 1/2 cup Gram flour (Besan) 3 tbsp water 1 t...

Aloo Pakoda in Marathi

Yield: approx 2 plates
Times: 20 minutes

batata bhajji, aloo pakoda, potato fritters, indian potato pakodaIngredients:
2 medium potatoes
1/2 cup Gram flour (Besan)
3 tbsp water
1 tbsp Rice flour
pinch of baking soda
1/2 tsp cumin seeds
salt to taste
Oil for deep fry

batatyachi bhaji, batata bhajji, aloo pakoda, alu pakoda, aloo pakora recipe, aloo bondaMethod:
1) Peel potatoes and cut into thin round slices. For 15 minutes, soak into water. If possible, soak for 3 to 4 hours before frying Bhajjis. This will help to reduce starch in potato.
2) Meanwhile, mix gram flour and rice flour into a medium bowl. Prepare a batter by adding 3 to 4 tbsp water. There should not be any lumps in the batter. Mix nicely by adding cumin seeds, salt and soda.
3) Heat oil in a medium wok. Drain the water from potato slices. Dip potato slices into the batter and deep fry them till color turns to nice golden.
Serve hot with Garlic Chutney.
You can also make Bhajji-pav by combining Ladipav (Dinner roll), Green Chutney, Tamarind Chutney and Garlic Chutney.

1) Batter should not be thick in consistency. It will create thick coating which makes them mushy and not crispy.
2) You can also add red chili powder, 1 tbsp chopped cilantro leaves, pinch of Carom seeds for more flavor and color.
3) When you'll make the batter, You might feel that that batter wont be enough. But 1/2 cup gram flour and 1 tbsp rice flour would be enough and there will not be too much leftover batter.


Snack 6120067319135671372

Post a Comment Default Comments

  1. Its very nicw reciepe and we are trying 2 day to make our diwali festival more enjoyable.
    thanks and good luck.

  2. Hi there, I should let you know that I have tried many recipes from your website and find them very close to the yummy food available at restaurants. I follow your recipes very closely and they have not let me down not once. I alo find your tips/notes very helpful. Kudos on such a great blog!

  3. Hi Sharmila

    Thank you for the lovely comment. :)

  4. I tried this was so oily...:-( Y is it so..??

  5. There might be 2 reasons. 1) baking soda - A small pinch is sufficient. If you add a little more than that, pakodas turn oily.

    2) frying - If you fry pakodas over low heat, they they become oily.

    Next time try to make them very little or no baking soda. and fry over medium heat.



Search Recipes

Like Chakali!