Thursday, 31 March 2016

Aloo Pyaz pakoda recipe,How to make aloo pyaz ke pakore

You must have tasted potato (aloo) pakora and pyaaz (onion ) pakora .but have you ever heard about aloo pyaz pakoda?





Yes, todays pakora /bajji/bhajiya or pakoda is combination of both onion and potato namely ALOO PYAAZ PAKODA.

When you want to enjoy the taste of both aloo pakoda and pyaz pakoda, but really do not want to take much effort,

It is very easy to make these pakoda and they taste very good.

if it rains then it is good but if it is not raining then also aloo pyaz pakora can be enjoyed. these pakoda are eaten with any type of chutney, sauce or tea but i like to eat them with roti. lets see the recipe of aloo pyaz pakora

Mouthwatering potato & onion pakoda , best reward of a rainy day with masala tea.

I have added spinach (palak) to increase nutrition value

potato (peeled and cut into long strips - you can even chop them but dont make small pieces) – 1 cup
onion  (finely sliced - you can even chop them but dont make small pieces) – 1 cup
green chilli (finely chopped) – 1-2
red chilli powder - 1.5 tsp
coriander powder - 1 tsp
turmeric - 1 tsp
spinach leaves - 2 tbsp ( optional)
coriander leaves (finely chopped) – 1 teaspoon
gram flour / besan – 1.5 cup
salt – to taste
ginger garlic paste – 1 teaspoon
asafoetida / heeng – a pinch
carom seeds / ajwain – 1/4 teaspoon
oil (for batter) – 1/2 teaspoon
oil – to deep fry
water – as required


1. In a bowl add chopped potato, onion, green chilli,spinach , coriander leaves , ginger garlic paste,hing,ajwain ,salt and spices  and mix properly.leave it aside for 10 minutes .it will release water

2.Now add gram flour slowly , 1 tbsp hot oil ,and make a thick batter . add little water only if required.remember batter should not be runny , but be of dropping consistency.

3. Pour oil in a deep frying pan, and when hot, pour spoonfuls of onion-potato batter into the frying pan.
4. Keep flipping over the fritters, with the ladle until brown from both sides.
5. Once done, take them out on a paper towel lined plate, so as to soak all the excess oil.
6. Serve the onion-potato fritters with tomato ketchup and tea!

1. for crispier pakoda add 1/4 cup rice flour to above recipe

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