Ingredients:
Potato: 1 large (makes about 12-13 pakodas)
Salt to taste
Oil to fry
Pakoda batter
For garnish:
Chaat masala: (optional)
or
Black salt and red chili powder mix.
Preparation:
Get Pakoda batter ready.
It is upto you to take the skin off or not. I generally like to leave the skin on. Wash Potato thoroughly.
Cut it into thin slices of 2-3 millimeters.
Heat water and bring it to boil. Add salt to water and cook potato slices until it is 80% cooked.
Drain off potato and remove all the water from it.
Add potato slices into the pakoda batter.
Take each slice and cover it nicely with the batter and drop it carefully in the oil.
Note: When you add potato slice in the oil, batter arround potato will be raised and potato pakoda will be fluffy as well as crispy due to rice flour. If the batter is not raising up, it shows oil temperature is not right. Let it heat up for some more time.
Place potato pakoda on to absorbent tissue paper to remove access oil and sprinkle what ever garnish or not. Chaat masala or black salt and red chili powder mixture.
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