They are crispy and soft from outside and melt in the mouth texture. In India these pakoras are called ‘Navratri Special’ pakoras which can be eaten in fasting days. They are called ‘vrat ke pakode’. The pakora batter should be of medium consistency otherwise they can break or split while frying.
Lets start with the recipe :
Recipe Type : Breakfast, snack
Cuisine : Indian
|Preparation Time||Cooking time||Total Time||Yield|
|10 minutes||10 minutes||20 minutes||8-10 Pakodas|
- 1 small bowl kuttu ka atta (Buckwheat Flour)
- 4 medium size boil potatoes
- 2 chopped green chilly
- Salt according to taste/upwas ka namak/sendha namak
- 1/2 teaspoon garam masala
- 1 teaspoon chaat masala
- 1/2 teaspoon pepper
- Oil for deep frying
- In a bowl, peel and mash potatoes.
- Add buckwheat flour(kuttu ka atta), green chilly and mix it with potatoes by adding water.
- Consistency should be medium (Not too thick and not too thin)
- Add salt, garam masala, chaat masala and pepper.
- Heat oil in a shallow pan for deep frying
- When it is hot, dip batter and drop it in the oil with the spoon or hand
- Keep the flame medium, and let it cook from both the sides
- When it turns golden from both the sides, take them out on a tissue paper or oil absorbent paper
- Serve hot with phalahari chutney, coconut chutney, Mint Chutney, tamarind chutney or tomato ketchup.