Aloo pyaz ke pakode
crispy spicy yummy- perfect snack for a rainy day. You can have them in breakfast, with evening tea, when you have guests or even when you want to indulge .
In monsoon these are the most sought after Sunday breakfast in our house. Hardly takes any time and loved by everyone. Perfect qualification required of a Sunday breakfast.
Aloo pyaz ke pakode or bhajiyya as they are called in some houses are made in most of the houses and I am sure most of you already know how to make these. Still thought I will share my method with you.
We try our best to avoid fried foods but Sunday breakfast is exempt from this rule;-)
Two things we try are: we do not have fried food in night because if we have fried heavy breakfast it will be digeted by night but heavy dinner does not have time to digest.
Secong always drain fried food on paper towel or news paper to remove excess oil.
How to make Aloo Pyaz ke Pakode
preparation time: 5 minutes
Cooking time: 20-30 minutes
serves around 4 people
½ cup besan/gram flour
2 green chillies chopped
1 tsp grated ginger
2 tbsp chopped coriander
¼ tsp saunf/fennel seeds
¼ tsp ajwain/carrom seeds
¼ tsp heeng/ asafetida
¼ tsp red chilli powder
1/8 tsp garam masala
salt to taste
1 tsp oil
chaat masala for sprinkling (optional)
Oil for deep frying
To make Aloo Pyaz ke Pakode
Peel, clean and chop potatoes into small pieces.
Mix all the spices and chopped vegetables.
Now add gram flour/besan.
Mix everything using as little water as possible to make thick batter. We just want to coat the vegetables with besan so that there is a thin layer of besan on them.
Add 1 tsp of oil to the batter and mix. This helps in making pakodas crisp so do not skip on this step.
Heat oil in a kadhai and drop small portions of batter in kadhai.
Deep fry till golden.
Drain on a paper towel or news paper. Sprinkle Chaat masala on pakode.
Enjoy with a hot cup of Tea. Blissfull………..:-)