Thursday, Dec 20 2007

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Aloo Pakoda

Ingredients:

2 large potatoes washed and thinly sliced
1 cup singara atta (waterchestnut flour)
1 tsp. salt
2 Green chillies, finely crushed in mixie
Oil for deep frying

Method:

1. Mix together flour, salt, chillies.
2. Add enough water to make a thick pouring consistency.
3. Batter should coat back of spoon well.
4. Add 1 tsp. hot oil. Mix well.
5. Heat oil to deep fry in a frying pan.
6. Dip potato slices in batter, one at a time, and let into hot oil.
7. Allow to turn light golden brown.
8. Flip and allow other side to fry.
9. Drain and place on absorbent paper, to remove excess oil.
10. Serve hot, with chutney.

Making time: 15 minutes
Makes: 18-20 pakodes

Tip: If large amount is required, semifry pakodes earlier. Then, before serving, finish frying over high heat, till golden and crisp.

Variation: One can make aloo bonda with the above two recipes.
Use tikkia recipe for filling, and batter from aloo pakode recipe.
Make pingpong-ball sized balls with filling.
Dip a ball at a time in batter, and let into hot oil.
Repeat for few more. Deepfry to golden brown.
Serve hot.

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