Potato onion pakora recipe

 

When it comes to monsoon snacks or evening tea-time treats, nothing beats the classic Potato Onion Pakora . These crispy, golden-brown fritters are a favorite in Indian households, loved for their crunchy exterior and soft, flavorful inside. Whether you're hosting a party or just craving something comforting on a rainy day, this easy-to-make snack is perfect for any occasion. Let's dive into the recipe!

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Ingredients:

• 2 medium potatoes , thinly sliced
• 1 large onion , thinly sliced
• 1 cup gram flour (besan)
• 2-3 green chilies , finely chopped (optional, adjust to taste)
• 1 tablespoon rice flour (optional, for extra crispiness)
• 1/2 teaspoon carom seeds (ajwain)
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon garam masala
• A pinch of asafoetida (hing)
• Salt to taste
• A handful of fresh coriander leaves , chopped
• Water , as required for the batter
• deep frying oil

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Instructions:

Step 1: Prepare the Veggies

• Thinly slice the potatoes and onions . Ensure the slices are even to allow uniform cooking. You can use a mandoline slicer for perfectly thin potato slices.

Step 2: Make the Batter

• In a mixing bowl, add gram flour (besan) and rice flour . Rice flour helps in making the pakoras extra crispy.
• Add carom seeds , cumin seeds , red chili powder , turmeric powder , garam masala , asafoetida , and salt . Mix the dry ingredients well.
• Gradually add water to the mixture to form a smooth, thick batter. The consistency should be such that it coats the vegetables without being too runny.
• Add the chopped green chilies and fresh coriander leaves to the batter. Mix everything well.

Step 3: Combine Veggies with the Batter

• Add the sliced ​​potatoes and onions to the batter, ensuring each piece is well coated.

Step 4: Heat the Oil

• In a deep frying pan or kadhai, heat oil over medium heat. To check if the oil is ready, drop a small bit of the batter into the oil. If it rises to the surface immediately and starts bubbling, the oil is ready for frying.

Step 5: Fry the Pakoras

• Take small portions of the batter-coated vegetables and carefully drop them into the hot oil.
• Fry the pakoras in batches, ensuring not to overcrowd the pan. Fry until they turn golden-brown and crispy on both sides. This should take about 4-5 minutes per batch.
• Use a slotted spoon to remove the pakoras from the oil and drain them on a paper towel to remove excess oil.

Step 6: Serve Hot

• Serve the hot, crispy potato onion pakoras with your favorite chutneys—green mint chutney, tamarind chutney, or even ketchup.
• For an extra touch, sprinkle a little chaat masala on top of the pakoras before serving.

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Tips for Perfect Pakoras:

• Thin slices: Ensure the potatoes and onions are sliced ​​thinly so they cook evenly.
• Consistency of the batter: The batter should be thick enough to coat the veggies but not too thick to make the pakoras heavy.
• Oil temperature: Maintain a medium heat while frying. If the oil is too hot, the pakoras will brown too quickly without cooking through. If the oil is too cool, the pakoras will absorb too much oil and become greasy.
• Rice flour: Adding rice flour to the batter gives the pakoras an extra crunch. If you don't have rice flour, you can skip it, but the pakoras may be slightly less crispy.

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Why You'll Love This Recipe:

• Quick and Easy: With simple ingredients that are usually available in your kitchen, these pakoras come together in no time.
• Customizable: You can add other vegetables like spinach, cauliflower, or even paneer for a different twist.
• Perfect for Any Occasion: Whether it's a family get-together or a cozy evening at home, pakoras are always a hit!

So the next time you're in the mood for something crunchy, spicy, and absolutely delicious, try making these Potato Onion Pakoras . They're guaranteed to brighten up any day!