Aloo ke Pakode | Potato Fritters

Aloo ke Pakode (Potato Fritters) is a simple recipe which can be made quickly.

Aloo Ke Pakode (Potato Fritter)

Preparation time: 10 minutes
Cooking Time: 10 minutes
Serves: 4 people

Ingredients:

2 large potatoes peeled and thinly sliced into circles
1/2 tsp chat masala
1 tsp lemon juice
200 gm chickpea flour (besan flour)
1/2 tsp chili powder
1 finely chopped green chili
1 tbsp finely chopped coriander leaves
1/2 tsp corainder powder
150 ml water
salt to taste
500 ml oil for frying

Method:

1. Take a small bowl. Mix chat masala, lemon juice and salt to taste. Take the sliced potatoes and coat the mixture on the slices and keep them aside.
2. Take a bowl. Mix the chickpea flour, chili powder, green chili, coriander leaves, coriander powder and salt.
3. Add water to make a smooth batter. The batter should be of pouring consistency.
4. Take a large pan and put oil into it. Heat over a high heat.
5. Once the oil is heated, put the marinated potato slices into the batter and apply batter all over it. Carefully drop the slices (bhaji) into the oil.
6. Keep the oil on high flame while dropping the bhaji. Take care not to overcrowd the pan with bhaji. They might stick to each other.
7. Fry them from both sides. Reduce the flame to medium and fry them until they are golden brown.
8. Remove the fried bhaji with a slotted spoon. Allow the extra oil from bhaji to drain on a tissue paper covered plate.
9. Fry the remaining batter in batches.
10. Serve it with tamarind chutney, tomato sauce or coriander chutney for dipping.

Note:
Even if you dont have all the ingredients or you are in a hurry, only potatoes and chickpea flour are enough to prepare this recipe. Dipping does the trick for it.
Other ingredients are used to add more flavour to the fritters.

Lauki ke Pakode | Doodhi ke Pakode | Bottle Gourd Fritters

Bottle gourd (lauki or doodhi) is one vegetable which very few people like. This dish will make you love it. Lauki ke pakode is a spicy deep-fried appetizer.

Lauki ke Pakode

Preparation time: 15 minutes

Cooking Time: 10 minutes

Serves: 4 people

Ingredients:

1 fresh small sized bottle gourd, peeled and sliced into circles 

200 gm chickpea flour (besan flour)

1/2 tsp chili powder

150 ml water

salt to taste

500 ml oil for frying

Method:

1. Take a bowl. Mix the chickpea flour, chili powder and salt. 
2. Add water to make a smooth batter. The batter should be of pouring consistency.
3. Take a large pan and put oil into it. Heat over a high heat.
4. Once the oil is heated, put the bottle gourd slices into the batter and apply batter all over it. Carefully drop the slices (bhaji) into the oil. 
5. Keep the oil on high flame while dropping the bhaji. Take care not to overcrowd the pan with bhaji otherwise they will stick to each other.
6. Fry them from both sides. Reduce the flame to medium and fry them until they are golden brown. Since the slices are thin, they get cooked quickly.
7. Remove the fried bhaji with a slotted spoon. Allow the extra oil from bhaji to drain on a tissue paper covered plate.
8. Fry the remaining batter in batches.
9. Serve it with tomato sauce or coriander chutney or tamarind chutney for dipping.