Ingredients
The following ingredients have 4 Servings
- 1 big Red Potato grated ((1 1/3 cup grated Potato) )
- ½ cup Gram Flour or Besan
- 2 tbsp Sooji ((rice flour is a good substitute))
- ⅛ tsp Baking Soda
- ¾ tsp Chili Powder ((adjust to taste))
- ¾ tsp Salt (adjust to taste)
- ¾ tsp Coriander Powder
- ½ tsp Cumin crushed
- 4 small Green Chilies
- ½ small Onion chopped (about ½ cup when chopped )
- 1 tsp crushed Garlic
- ⅓ chopped Cilantro
- 1 Spring Onion (optional)
- 1-2 tbsp warm Oil
- Oil for deep frying
Instruction
- Peel and coarsely grate potato.
- Rinse grated potato in water to remove starch. Squeeze out as much water as possible.
- Transfer potato grate to a strainer or a colander and keep aside until ready to use.
- Chop onions, green chilies, green onions or scallions and cilantro.
- Heat the oil in a pan for deep frying.
- In big bowl take gram flour, sooji if using, rice flour, salt, chili powder, cumin, coriander powder, baking soda and mix all the dry ingredients.
- Add garlic and chopped green chilies, cilantro, green onions, onions to the dry ingredients and mix
- Then add grated potato to the flour mixture and mix well to form a batter.
- Add 1-2 tbsp. of oil and mix well. Water is not required. The batter will be thick but not as thick as roti dough.
- Take fistful of batter and drop small portions of the batter into oil. It is more like sprinkling the batter in oil.
- Fry the pakodas for 3-4 minutes on medium flame, turning them around in between or until the pakodas are light golden brown and cooked inside.
- Remove from oil, drain on paper towels. Repeat the above step for the remaining batter.
- Serve hot with green chili chutney or as it is. I usually like it without any chutney.
