Friends, today we will find recipes for making potatoes– onions, pakodas on our page bookbaak.com. The pakoda is made in every house. But the talk of pakoda made by mixing together the potatoes and onions is different. The combination of these two pakodas is very good.
However, the taste of hot pakoda is increased even in the winter season. And people also like to eat pakoras in the rain. Most people like to eat pakoda with hot tea, sauce and coriander sauce. But I like eating this pakoda with a paratha of salt.
Preparation Time: 10-12 Minutes
Cooking Time: 10-15 Minutes
Total Time: 20-25 Minutes
- 2 cups chickpea flour/ Besan (filtrate)
- 2 potatoes (finely chopped round)
- 1 large onion (finely chopped)
- Green Coriander 2 Big Spoon
- 4 large green chillies finely chopped
- Red chilly 1/2 teaspoon
- Turmeric 1/2 teaspoon
- Salt to taste
- 1/4 teaspoon oregano
- A pinch hing
- Oil for frying
- Water 1/2 cup
- Take the boiled and cooled potato, peel off the skin of the potato and cut it into the thin slices. Take the bowl and add chickpea, flour green chilly, coriander leaves, cumin seeds, fennel seeds, turmeric powder ginger, onion, coriander seeds and cooking soda. Mix it well, add small amount of the water and make the batter.
- Batter consistency should not be thick neither thin. We have to coat the potato slices with this batter.
- Keep the potato ready for coating. Take one of the potato slice and dip in the batter for coating from all the sides.
- Heat the wok with oil and put the coated sliced in the hot oil. Put 6-7 at a time.
- Deep fry it on a medium to low flame till golden and crisp from both the sides. Do the same with the rest of the slices. Delicious and crispy pakore is ready to serve. Serve hot with your favorite dip.
- Now put garam pakoda in a plate and serve everyone with sauce, green chutney and tea. If the pakoda always eat hot, it will be better if it gets cool, it does not look too good.
Please tell us how much of your potato onion pie recipe you made.