Tuesday, 12 July 2016

batata bhajji or aloo pakora

ingredients (measuring cup used, 1 cup = 250 ml)
  • 1 medium size potato/aloo
  • 1 cup gram flour/besan
  • 2 tbsp rice flour
  • ½ tsp carom seeds/ajwain
  • ¼ tsp red chili powder/lal mirch powder
  • ¼ garam masala powder
  • a pinch of asafoetida/hing
  • ⅔ to ¾ cup water
  • ½ or 1 tsp chaat masala powder for sprinkling on the pakoras
  • a pinch of baking soda (optional)
  • salt as required
how to make the recipe:
  1. mix well all the dry ingredients with water.
  2. check the seasoning and add more if required.
  3. peel and slice the potatoes thinly in rounds.
  4. heat oil for frying in a kadai or pan.
  5. dip each potato slice in the batter and place it gently in hot oil.
  6. do these for some 5-6 potato slices each time.
  7. fry aloo pakoras till golden and crisp.
  8. drain the pakoras on paper towels to remove excess oil.
  9. finish off the remaining aloo pakoras this way in batches.
  10. serve aloo pakora hot sprinkled with some chaat masala powder.
  11. you can also serve aloo pakoras with chutney or tomato sauce accompanied with slices of bread or buns.

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