How to make Potato Pakodis

No elaborate meal is complete without a crunch included. And I wanted to make sure I do that. So for the weekend brunch, along with Saamai Ven Pongal and Sakara Pongal, I made this delicious Potato Pakodis.

Hubby dear pointed out that these tasted much like the Maddur Vada and I was reminded of that as well.

Enjoy these for a lazy weekend Brunch!

 

Potato Pakoda

Ingredients Needed:

Potato, mashed - 1 cup
Gram flour / chickpea flour - 2 tbsp
All purpose flour / Maida - 2 tbsp
Corn flour (not corn starch) - 2 tbsp
Onions - 1/ 2 small or 2 -3 tbsp
Green chilies - 1 medium
Curry leaves handful
Coriander leaves handful
Red Chili powder ¼ tsp
Ajwain / Vammu - ¼ tsp
Salt to taste
Water to mix
Oil for deep frying

How to make the Potato Pakodi

MW potatoes for 4 -5 mins, soak in water and peel the skin. Mash well with a fork when it is still hot.

In a bowl, take onions, coriander leaves, curry leaves, mashed potato, ajwain, salt, red chili powder and mix well.

Then add all the flours and mix well. Slowly sprinkle water to knead to a stiff dough.

Heat a kadai with oil for deep frying.

Take small balls of the dough and gently drop into the hot oil. The pakodis are meant to be shapeless. So scatter it on the oil.

Cook on low flame till it changes colour, then on high for it to get crispy.

Serve hot.

Notes:

Corn flour is the yellow maize corn and is not the starchy cornflour we get in India.

Including the corn flour, maida makes it look and taste almost same as Maddur Vada.

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