Aloo ke pakode or aloo bhaji is an Indian street dish that is famous pan India. These pakode acts as an amazing snack and is the favourite side dish that is eaten during the monsoons and winters with tea. Aloo k pakode makes sure that your time with your family and friends is warmed up. These aloo bhajis or pakode ke pakode made by me are not as heavy as aloo ke pakode usually are. This aloo ke pakode can be deep-fried or air fried and can be eaten with chutney.
This is an easy recipe that can be made in a jiff. Aloo or potato is one such vegetable which is loved by each and everyone be it kids or adults. Potatoes are a high source of fibre which can help you to keep full during a longer period that helps in reducing weight loss. The fibre in potatoes is also known to prevent heart disease and keep blood sugar in check. This recipe can be easily be made and takes less amount of time to make. So let’s get into this amazing, tasty and easy recipe and serve it with tea on rainy monsoons and goofy winters.
Aloo Pakoda recipe
- 2 Potato
- 1.5 cup Gramflour
- ¼ cup Rice Flour
- ½ tsp Red Chilli Powder
- ½ tsp Turmeric Powder
- 2-3 Green Chilli fine chopped
- ½ tsp Carom Seeds
- 1 tsp Carom Seeds
- 1 tsp Chilli Flakes
- ½ cup Coriander Leaves
- 2 tbsp Hot Oil
- In a bowl add in water and slice potatoes with chip cutter.
- Keep them in water for a few minutes. Spread the soaked slices on a dry kitchen towel to dry the potatoes for10 minutes.
- In a large bowl add in gram flour, rice flour, chilli powder, turmeric powder, cumin seeds, chilli flakes, green chillies, carom seeds, salt and mix well.
- Add little water at a time to make a smooth lump free batter. Add in coriander leaves and mix again.
- Now add in hot oil this will help to make the potatoes crisp.
- In a pan add in oil and heat it on medium highflame. Dip the potato chips in batter and then fry.
- Sprinkle some oil on top of the chips while frying this will make them fluffy.
- Once semi cooked turn the pakode and repeat the same. Reduce the flame and fry till crisp.
- For pakode always use large oval potatoes.
- Keeping potatoes in water helps to avoid discolouration and removal of extra starch.
- Make sure that the slices are thin because if slices are fat then while frying it won’t cook properly.
- If you don’t have rice flour you can also use cornflour.
- Crush carom seeds and then put for better taste.
- Batter of aloo pakode is usually thinner than the rest pakode.
- Adding oil will make you pakode super crisp.