- May 4, 2020
- 1 min read

Potato & Onion Pakodas

1.Besan/Chickpea flour -1 cup

Chilli powder-1/2 tsp

Cumin powder-1/4 tsp

Asafoetida-2 pinches

Baking Soda-1 pinch

Salt to taste

Add all the above ingredients in a bowl and stir with a spoon.Add some water to make a thick batter.

2.Potato-1 medium

Onion-1 big

Ginger-1 tsp

Green Chillies -3

Curry leaves -3-4

Thinly slice the onion and then the potato into julien sticks.Chop the ginger,green chillies and curry leaves too.Add all this to the besan batter and stir in so that it’s well coated .Adjust salt.U should immediately fry this as onions and potatoes will bleed water if it’s kept for long and u won’t get crispy Pakodas.

Now heat coconut oil in a kadai and fry the Pakodas by dropping a tbsp each of the Pakoda mixture into the hot oil.Turn the pakodas only when the bottom is browned.Once both sides are browned drain on tissues.Repeat till all the batter is used up.

Serve it with mint chutney or tomato ketchup.

For mint chutney grind together some mint & coriander leaves along with 2-3 green chillies and 2shallots along with water to a smooth paste.Add 1/4 tsp cumin powder(optional ),1/4 cup yoghurt and salt to taste .Adjust the consistency by adding water.Mint chutney is ready.