Singhada Aloo Ki Pakodi- Crisp delicious Gluten free fritters made with chestnut flour and potatoes
singhada Aloo ki pakodi are a good gluten free snack for fasting days. They are easy to make and taste delicious. In any fast grains and pulses are not allowed to consume so millets and gluten free flours like Singhada, Rajgiri, kuttu are used to make paratha, poori and pakoda etc.
There are certain do’s and dont’s of religious fasting which differs from place to place and each ones family traditions. Some rules are followed by almost everyone though, I have posted a detailed info in my post regarding all these –
To make singhada ki pakodi I have used boiled potatoes which gave a nice texture to it but if you don’t have boiled potatoes then you can chop raw potato into small thin pieces and add rest of the ingredients with it and follow the recipe and make pakodas’s , they will be equally crip.
You can make same recipe with kuttu flour or Rajgiri flour if you don’t have singhada aata. Singhada aata is rich in calcium, vitamin 6 and vitamin k and E, rich in antioxidant and Minerals. High in fiber so you will not feel bloated after consuming it.it is gluten free. Singhada have cooling properties so good to consume during summer .So I always prefer to use Singhada aata for fasting recipes.
You can alos check these recipes-
Singhada Aloo Ki Pakodi
- fry pan
- 3/4 cup Water chestnut Flour/ Singhada Aata *
- 2 medium Potatoes / Aloo boiled
- 2 Green Chillies / Hari Mirch finely chopped
- 1 tsp Mango Powder / Amchoor Powder
- 1.5 tsp White sesame seeds /til
- 1 tsp Cumin Seeds / Sabut Jeera
- 1 tsp Peppercorns / Sabut Kali Mirch crushed
- To taste Sendha Namak /Rock Salt
- 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
- Enough Cooking oil or ghee for frying
- Peel the boiled potatoes and roughly mash them.
- Take a big wide bowl and add singhoda aata and all the dry spices in it and mix.
- Now add chopped green chilies, chopped fresh coriander and the mashed potatoes and mix again.
- Add just enough water and mix to make a medium thick batter of dropping consistency.
- Heat enough il in a wide pan on medium temperature for deep frying the pakora's
- Drop small pakoda's in the hot oil either using a spoon or with your fingers.
- Don't make big pakodi's else they may remain raw from inside or not become so crisp and crunchy.
- Deep fry pakodis from all the sides till golden and crisp.
- Drain on a paper napkin when done.
- Serve hot pakodi with mint chutney and aam papad chutney or just with plain curd and tea.
- you can use boiled raw banana instead of potato.
- you can also use rajgiri aata or kuttu aata instead of singhoda aata and follow the recipe.
- Use of green chilies and fresh coriander is optional , you can easily skip these if you don't use these during fasting.