Aloo Pakodi | Potato Dumpling
Aloo Pakodi is prepared with thinly sliced potatoes in a batter of spicy gram flour and deep fried in oil to its crunchiness.
Ingredients
- ½ cup gram flour
- 2 tbsp water
- 4 medium-sized potatoes, thinly chopped
- ½ tsp fennel seeds powder
- ½ tsp coriander powder
- ¼ tsp garam masala powder
- ¼ tsp turmeric powder
- ½ tsp salt
- 1 tbsp coriander leaves finely chopped
- 2 green chili finely chopped
- oil for frying
Instructions
- Take 4 medium-sized potatoes. Peel them cleanly and cut them into thin slices then wash the sliced potatoes in clean water 2 to 3 times.
- After that in the sliced potatoes add 1/2 cup gram flour, ½ tsp fennel seed powder, ½ tsp coriander powder, ¼ tsp garam masala powder, ¼ tsp turmeric, ½ tsp salt, and add 2 tbsp water and mix it well to smooth paste.
- Add 1 tbsp chopped coriander leaves and 2 chopped green chili. Mix them well to a fine batter not very runny or not very thick a smooth batter.
- Take a cauldron or a pan add mustard oil to it and wait until it is hot.
- When the oil is properly hot then add a piece of batter one by one in the hot oil with the help of your hands.
- When you add the pakoris in the oil fry it for 2 to 3 minutes on a medium flame. So that the pakoris do not burn.
- After 2 to 3 minutes when the pakori fry from one side then flip it from the other side with a spoon.
- Fry it from both sides properly until they have a light golden texture outside.
- When little golden texture has come on the outer layer of pakoris then roll it into the plate.
- Now the aloo pakodi is ready to serve.
Notes
- Cut the potatoes in medium-thin slices not very thin or thick. Very thin slices don't give a crunchy taste and very thick slices do not melt properly at the time of frying.
- Always make the smooth batter for crunchy pakodis. The batter should not be very thick or runny.
- Fry the pakodis on a medium flame. The high flame will burn the pakodis.