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Thursday, August 7, 2008

Crispy Aloo Pakoda


1 medium sized Potato/Aloo

1 medium sized Onion

4 tsp Rice flour/Akki hudi

4 tsp Bengalgram flour/Besan flour/Kadle hudi

10-15 green Peas

2-3 Coriander leaves

Pinch of Asafotida powder/Hingu

Salt to taste

Pinch of Cumin seed powder/Jeera powder

1/2 tsp Chilly powder



Cook potato in a pressure cooker. Once the pressure goes off, remove the outer cover of potato, smash it and put it in a vessel. Chop onion into medium sized thin pieces and put it in the same vessel. Add green peas and chopped coriander leaves also.

Add rice flour, bengalgram flour, asafotida powder, salt, chilly powder, cumin seed powder to the same vessel. Mix it well by adding sufficient amount of water. (Don't make the batter too thin.)

Keep oil in a thick bottommed vessel and heat it. Take little amount of prepared batter and put it to oil. Fry both the sides of alu pakoda untill it turns to golden in color. Serve hot along with tomato ketchup or any chutney.

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