Aloo Pakoda, Aloo Bajji
Aloo Pakoda/ Aloo bajji- Deep fried crisp potato fritters
Servings: 6
Ingredients
- 1 cup Gram flour / Besan
- 4 tbsp Rice Flour/Corn Flour
- 1 tbsp Refined Flour / Maida
- 1.5 tbsp Chili flakes /Kuti hui laal mirch
- 1/4 tsp Carom Seeds / Ajwain
- 1/2 tsp Cumin Seeds / Sabut Jeera
- To Taste Salt / Namak
- 1 tsp Coriander Powder / Dhaniya Powder
- pinch Asafoetida / Hing powder
- pinch Turmeric Powder / Haldi Powder
- 2 tsp Hot oil
- 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
- 2 Green chili/hari mirch chopped
- 3 Medium Potatoes / Aloo
- Enough Cooking Oil to deep fry
Instructions
- Take a bowl and add all the dry ingredients -besan,rice flour,salt ,turmeric,chili flakes ,ajwain,jeera,Hing and salt and mix well.
- Now add water slowly and make a medium thick batter of smooth consistency.Batter should not be too thick or thin. it will coat the pakoda slices perfectly.
- Beat the batter for a minutes to make it fluffy.cover and rest for 5 minutes.
- Wash and peel the potatoes and slice into thin roundels and dip in a bowl of water ,else they will will turn dark due to oxidation.
- Now add hot oil ,chopped green chilies and fresh coriander in the batter and mix well.
- Heat enough oil in a wide deep pan n medium high.
- Take 4-5 potato slices and add in the batter ,take each slice and gently slide in the oil.dont over crowd the pan.
- Fry the pakoda's from both the sides till they are crisp and golden in colour.
- When done ,drain the fried pakoda's on a paper napkin to absorb the extra oil.
- Make rest of the pakoda's in the same way.If you have some leftover batter then slice few green chilies and dip in the batter and fry.
- You can also store the batter in the refrigerator for 2-3 days.
- You can sprinkle some chat masala over the fried pakoda's (optional)
- Serve crisp Aloo pakoda's with mint chutney , chili chutney or tomato ketchup