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Aloo Pyaaz Pakoda/Aloo Pyaz Ke Pakore/Potato Onion Pakoda
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Aloo Pyaaz Pakoda/Aloo Pyaz Ke Pakore/Potato Onion Pakoda

Aloo Pyaaz Pakoda is a Snack Recipe prepared by deep frying a mixture of Potato, Onion and Besan along with various spices
Course Snacks
Cuisine North Indian
Keyword Aloo Pyaaz Pakoda
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories
Author Recipe by Chits

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.
    Aloo Pyaaz Pakoda/Aloo Pyaz Ke Pakore/Potato Onion Pakoda
  • Serve it with chutney or ketchup along with hot tea.
    Aloo Pyaaz Pakoda/Aloo Pyaz Ke Pakore/Potato Onion Pakoda

Notes

  1. Corn Flour is added to make the pakoda crispy. You can replace the Corn Flour with Rice Flour also.
  2. The consistency of the batter should be proper so that the onions and potatoes are properly bonded with the batter
  3. Add water to the mixture little by little, so that the consistency of the paste remains proper.
  4. Fry the pakodas over medium flame. If you cook over low flame, the pakodas will absorb more oil.
  5. 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.
  6. 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.