Aloo-pyanz ke pakode – best evening snack ever

What can beat a leisurely evening at any Indin home better than chai-pakode? Well, nothing. Pakode (plural for pakoda) or fritters are enjoyed by all age groups across the globe. This common starter dish can be prepared using a number of various ingredients, but today I’ll be sharing the simplest one that beginners can make and enjoy without much hassle.

This lockdown period got me all worked up and frustrated for not being able to do a lot of things that I had planned. For not being able to visit home, I thought why not bring in some flavours, aroma, and sights that remind me of home, here?

Aloo-pyaz ke pakode (potato-onion fritters) are bite-sized vegetable fritters deep-fried with besan as the main binding ingredient, enjoyed with tea, or often dipped in dhania(coriander) chutney or tomato ketchup. With all readily available items, you can make this whenever you want. You can be fearless while trying this, as it a recipe you cannot mess up. With just 4 basic ingredients, it will be a treat for your tongue.

Indregients

Potatoes (grated) – 4 medium
Onion (finely chopped) – 1 large
Green chilli (finely chopped) – 1 large
Besan (gram flour) – 3tbsp
Salt to taste
Rice oil

Method

Wash and dry the potatoes. Peel them and grate them as finely as possible.
To a large bowl, add the potatoes, chopped onions, green chillis and salt. Mix well.
Add the besan gradually and keep mixing it with the rest of the ingredients, until sticky and thick. The consistency is important – it should not be either too runny or too thick.
You can tell by taking a spoonful in hand and forming a roundish shape.
If the shape is too tight then add a little water to the mixture; if it is falling apart, your batter needs more besan.
Heat oil in a kadhai/ wok
Make bite-sized balls from the batter and deep fry them until golden brown. Remember to toss them over and fry all the sides evenly.
Serve with masala chai, or just dip it in tomato ketchup and munch on!

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