Dahi Ki Pakodi, Kutti Ki

Recipe by
Total Time:
30 minutes
Serves:4
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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Rate This Recipe
5

Ingredients

  • For the batter:
  • 1 cup (120gms.) kuttu ka atta
  • 1 large potato, boiled, peeled and mashed
  • 1 tsp. Rock Salt
  • Water to mix
  • 2 tbsp. Ghee or oil for frying
  • Water in a deep pan to put the pakoris in
  • For the Dahi (raita):
  • 2 ½ cups Dahi (500 gms)(yoghurt) beaten smooth
  • 2 tsp. Rock Salt or to taste
  • 2 tsp. cumin seeds, roasted and powdered
  • ½ tsp. chilli powder
  • ¼ tsp. black pepper, powered

How to Make Dahi Ki Pakodi, Kutti Ki

  • Mix potatoes, salt and kuttu ka atta and enough water to make into a dropping consistency (when you drop a spoonful, it should drop in one lump).
  • Whip to incorporate air to make it light. Heat oil in a kadai till a drop of batter dropped in comes up at once.
  • Drop teaspoonfuls of batter into the hot oil. Lower flame to medium and fry till dark on both sides (the kuttu atta makes it dark).
  • Lift the pakoris out of the oil and put them into the water. Repeat this process with the rest of the batter.
  • For the dahi (raita), mix salt, 1 tsp. of cumin and chilli powder into the dahi. Squeeze out the pakories, dip into dahi and arrange on a serving dish.
  • Cover with remaining dahi, garnish with zeera, black salt and black pepper powder. Chill and serve.