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Monday, April 29, 2013

Aloo Pakoda


We have an old neighbor who is also originally from my original countries neighboring country. Go figure :).

She is 82 and an amazing cook. Like every amazing cook, she is picky about what she eats. When I was chit-chatting with her, she told me that she likes to eat pakora. When I asked her of the exact kind she likes, she gave me this mini-recipe.


  • 2 potatoes
  • 1.5 cup besan (Chickpea flour)
  • 1/2tsp. baking powder
  • 1/2tsp. red chili powder
  • 1/2tsp. turmeric powder
  • Salt
  • Oil for deep frying


Peel potatoes and cut them into thin round slices. Dunk the slices into a bowlful of cold water. This will help retain the color of the potato.

Mix all dry ingredients together. Add water little at a time and make a medium thick batter. Make sure the batter doesn’t have any lumps.

Heat oil in a wok. Take each potato slice out of the water, dip it in batter and gently slide in medium hot oil. Fry till it turns crispy. Remove with a slotted spoon and drain on a paper towel.

Sprinkle black salt all over and serve.

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