Aloo pyaz ke pakode or Potato Onion fritters – 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 for a Sunday breakfast.
Aloo pyaz ke pakode or bhajia 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, though 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 the night because if we have fried heavy breakfast it will be digested by night but heavy dinner does not have time to digest.
Second, always drain fried food, fritters on paper towel or newspaper to remove excess oil.
To make Aloo Pyaz ke Pakode
Peel, clean, and chop potatoes into small pieces.
Chop onions. don’t chop them too fine. They add crunch to the Aloo Pyaz ke Pakode.
Mix all the spices and chopped vegetables.
Now add gram flour/besan.
Mix everything using as little water as possible to make a 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 the pakode crisp so do not skip this step.
Heat oil in a kadhai and drop small portions of batter in the kadhai.
Deep fry the fritters till golden.
Drain on a paper towel or newspaper. Sprinkle Chaat masala on pakode.
Enjoy these yummy Aloo Pyaz ke pakode/ Potato Onion fritters with a hot cup of Tea. Blissful………..:-)
Aloo pyaz ke Pakode
- ½ cup besan/gram flour
- 5-6 potatoes
- 3 onions
- 2 green chilies chopped
- 1 tsp grated ginger
- 2 tbsp fresh coriander leaves chopped
- ¼ tsp saunf/fennel seeds
- ¼ tsp ajwain/carom seeds
- 1/8 tsp garam masala
- ¼ tsp red chili powder
- salt to taste
- ¼ tsp heeng/ asafoetida
- 1 tsp oil
- chaat masala for sprinkling optional
- Oil for deep frying
- Peel, clean, and chop potatoes into small pieces.
- Chop onions.
- Mix all the spices and chopped vegetables.
- Now add gram flour/besan.
- Mix everything using as little water as possible to make a 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 the pakode crisp so do not skip this step.
- Heat oil in a kadhai and drop small portions of batter in the kadhai.
- Deep fry till golden.
- Drain on a paper towel or newspaper.
- Sprinkle Chaat masala on pakode.
- Enjoy with a hot cup of Tea.
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