Potatoes are the world's most used and favorite vegetable. They can be boiled, baked, fried, and micro waved, steamed, roasted, mashed, and placed in salads, with or without the peel. Potatoes are a perennial plant, and the fourth largest crop grown. Potatoes have a high water content as well as starch. The potato originated in South America, spanning back to the early 1400’s. There are 200 types of wild potatoes species, and potatoes are often used as feed for animals on farms. The first potato planted by Luther Burbank was in Idaho in 1836. Today,MD is sharing a potato pakora recipe.
Pakora is a fried snack (fritter) found across South Asia. Pakoras are created by taking one or two ingredients such as onion, eggplant, potato, spinach, plantain, paneer, cauliflower, tomato, chili pepper, or occasionally bread or chicken and dipping them in a batter of gram flour/chickpea flour and then deep-frying them.Bengalis and Punjabis calls it pakoras.The pakoras are known with many names, for instance Tamalians calls it bhaji,telugus calls it pakodi,Malayalees calls it baji and so on. There are many variations on the batter.You can mix in rice flour, plain flour and even cornflour to your batter with gram flour. My recipe is a combination 0f gram flour/chickpea flour and self raising flour.It gives a crisp and tasty pakoras suitable as a tea time snack or as a side dish!!
2 to 3 Potatoes
75gms chickpea flour/besan/gram
2 tbsp self raising flour
1/2 tsp Cumin seeds
1/2 tsp Carom seeds (optional)
1 tsp Red chili powder
Salt to taste
1 handful curry leaves
4 dried chillies (break into 3 parts)
Cut the potatoes into thin round slices. Make a thin(do not make a thick paste like mixture) batter by constantly mixing the chickpea flour ,self raising flour with water.Sieve so there is no lump.
Add coarsely grounded cumin seeds, ajwain, red chili powder and salt and mix well. Next, add the potato slices to this mixture and well combine them with the batter.
Take a deep frying pan and pour oil. Let the oil heat for a while and when you feel the oil is hot enough, dunk the slices one by one and as soon as the potato slices are golden yellow in colour, take those out and put them on a plate with tissues(to absorb excess oil). The tissue will absorb the extra oil from the pakoras.Do the same until all the slices are done.
Before closing fire, deep fry until crisp some curry leaves and dried chillies.Sprinkle on top of the pakoras.
I served as a side dish with rice.You can Serve these hot pakoras with tea and tomato ketchup or pudina/mint chutney.
The above recipe is submitted to
Nandoo's Kitchen -Taste of the Tropics-Potatoes event , introduced by Gourmet Global .
Gujarati Zaika's Cooking With Love-Sister ,introduced by Sara Corner.
Avika of A Day Through My Life with - What's With My Cuppa 2 Event ,introduced by Nupur of UK Rasoi