Potato Pakoda – A tasty snack (Vegan)

Most of us around the world love potatoes. Potato lovers like to think that the earth is round like a potato! We are easily annoyed when asked if it isn’t the other way around. To us, a world without potatoes is just impossible! A kitchen without a bag of potatoes, just inconceivable! Both my dear children are potato lovers. So whenever I make onion pakodas for my husband and myself, I have to make some tasty potato snack for them first. This time, I decided to make potato pakodas. They turned out so fine that the pakodas, dipped in freshly made tomato sauce disappeared in minutes, and the children were looking for more! Perhaps, I should have used 2 kilos of potatoes in place of one. Here is the splendid recipe for you.

Potato Pakodas

Print Recipe

Potato Pakoda Yum

Tasty, deep-fried potato snack.

Cuisine

Fusion

Prep Time

40 minutes

Cook Time

45 minutes

Servings

people

Ingredients

• 1 kg potatoes (peeled and washed)
• 100 gm chickpea flour (besan flour)
• 50 gm corn flour
• 50 gm maida (all purpose flour / refined white wheat flour)
• 10 gm Kashmiri chili powder
• 1 gm turmeric powder
• 1 gm asafoetida powder
• 7 gm powdered salt
• 2 sprigs tender curry leaves
• cooking oil to deep fry

Cuisine Fusion Prep Time 40 minutes Cook Time 45 minutes Servings people Ingredients 1 kg potatoes (peeled and washed) 100 gm chickpea flour (besan flour) 50 gm corn flour 50 gm maida (all purpose flour / refined white wheat flour) 10 gm Kashmiri chili powder 1 gm turmeric powder 1 gm asafoetida powder 7 gm powdered salt 2 sprigs tender curry leaves cooking oil to deep fry

Instructions

To prepare:

1. Use a sharp knife to cut the potatoes into uniform juliennes of around 3 mm (1/8-inch) thickness.
2. Transfer them to a mixing bowl. Sprinkle the powdered salt, the chili powder, the turmeric powder and the asafoetida powder.
3. Mix thoroughly with your fingers so that the juliennes are covered with the powders.
4. Now sprinkle the all purpose flour (maida) and the chickpea (besan) flour and mix well again.
5. Pull the curry leaves off their sprigs and tip them in.
6. Finally, sprinkle the corn flour and mix thoroughly once more.

To deep-fry:

1. Set a deep wok or frying pan on high heat. Pour in the cooking oil.
2. As soon as the oil is hot (it should not smoke), take little portions of the potato juliennes in your hand and grip them tightly between your palm and fingers to bind them together in any shape of your choice (so long as the pakodas are thin).
3. Slip them in, gently and quickly, one by one, taking care not to overcrowd the pan.
4. A minute later, turn down the heat and let fry for 3 minutes.
5. Now flip over the pakodas carefully, for roasting uniformly. Fry for a minute and lift up the pakodas. Drain off the excess oil.
6. Continue likewise in batches till all the potato pakodas are done. Enjoy hot, dipping them in fresh tomato sauce. Bon appétit!

Recipe Notes

Once the powders are mixed, the pakodas need to be fried as fast as possible as the potatoes tend to ooze water soon after coming into contact with salt.