Aalo Pyaaz Pakoda or Potato Onion Pakoda is a very easy and quick to make North Indian snack recipe. We serve Aloo Pyaaz Pakoda mostly as a snack recipe in the evening. But it can also be served as a side dish along with other recipes in breakfast. As a snack people mostly love to serve pakodas with Chutney or Tomato Ketchup along with hot Tea or Coffee.
There are various types of Pakoda Recipe that we prepare at home and Aloo Pyaaz Pakoda is one of them. It is prepared in the same process as Pyaaz Pakoda with only an extra addition of potatoes. Most Indian homes prepare it as a fast snack item when guests arrive at their home as it takes very less time to prepare.
To prepare Aloo Pyaaz Pakoda, first we need to prepare the batter. So take the Besan in a large bowl. Add Corn Flour, Chopped Potatoes, Onion, Chopped Chillies, Coriander Leaves and all the spices. Mix all the ingredients with water to prepare a thick batter. Prepare the batter of right consistency so that the potatoes and onion can hold the batter while dipping in the oil. As we know that onion leaves water after cutting, so we must be careful while adding water to the gram flour to prepare the batter. Initially prepare a thick batter and leave it for some time. After some time you will observe that the onion has started leaving water and the batter has become thinner than before. At this time you can add water or besan to make the batter as per your requirement.
Now heat Oil in a kadai or deep pan over medium heat. Drop the batter in small amount with the help of spoon or simply with your hands. Deep fry the pakodas by stirring it till it becomes golden in colour. Take it out from the Oil and place over kitchen towel so that it absorbs excess oil. In the same manner fry the remaining batter. Aloo Pyaaz Pakoda is ready to serve. Serve the Pakodas with Coriander Chutney or Mint Chutney.
You can try our other Pakoda Recipes,
Aloo Pyaaz Pakoda/Aloo Pyaz Ke Pakore/Potato Onion Pakoda
Ingredients:
- 1 Cup Gram Flour (Besan)
- 2 tablespoon Corn Flour
- 1 medium Sliced Onion
- 1 medium Chopped Potatoes
- 2 medium Chopped Chillies
- 2 tablespoon Chopped Coriander Leaves
- 1/2 teaspoon Chilli Powder
- 1/2 teaspoon Turmeric Powder
- A pinch Baking Soda
- Salt to taste
- Oil to fry Pakodas
Instructions:
- Take the Gram Flour (Besan) in a large bowl. Add Corn Flour, Chilli Powder, Turmeric Powder, Baking Soda and Salt (as per taste) to the besan. Mix all the ingredients together.
- Then add the Sliced Onion, Chopped Potatoes, Chopped Chillies and Coriander leaves.
- Add water to it and mix all the ingredients to make a thick batter. Keep it aside for some time.
- Now heat oil in a pan or kadai over medium flame. When the oil is hot, take small amount of batter in hand and gently drop small fritters one by one into the oil.
- Deep fry until the pakodas turn its colour to golden brown. Keep on stirring the pakodas so that it is cooked evenly.
- After the pakodas turn golden brown, take it out of the oil and place them on paper towel, so that the excess oil is absorbed.
- In the same manner deep fry the pakodas from the remaining batter. Aloo Pyaaz Pakoda is ready to be served.
- Serve it with chutney or ketchup along with hot tea.
Notes:
- Corn Flour is added to make the pakoda crispy. You can replace the Corn Flour with Rice Flour also.
- The consistency of the batter should be proper so that the onions and potatoes are properly bonded with the batter
- Add water to the mixture little by little, so that the consistency of the paste remains proper.
- Fry the pakodas over medium flame. If you cook over low flame, the pakodas will absorb more oil.
- While adding water to prepare the batter, do keep in mind that we add appropriate amount of water as onion also leaves water. It can make the batter thinner.
- While preparing the batter, if it becomes thinner, you can add more besan to prepare the right consistency of the batter. If it is too thick add more water to it.
