Potato Fritters (Aloo ke Pakode)

INGREDIENTS;

Potato 4 large, cut into thin strips
Onion 2 sliced thinly
Gram Flour 1/2 cup
Rice Flour 1/4 cup
Baking Soda 1/4th tsp
Chili Powder 1/4th tsp
Nigella Seeds 1/2 tsp
Green Chilis 3 chopped
Coriander Leaves 2 tbsp chopped
Salt to taste
Oil for deep frying

METHOD

Serving Size: 4-5

In a bowl, take gram flour, rice flour, baking soda, salt, chili powder, nigella seeds, and coriander leaves.

Then add potatoes, green chilis, and onions. Squeeze and mix to form a batter. The mixture should be slightly sticky. Water is not required since salt and onions in the batter will release water.

Heat oil in a deep pan. Take spoonfuls of the mixture and flatten slightly to form fritters.

Fry them for 3-4 minutes on medium-hot oil, until golden brown on both sides.

Remove from the oil and drain on paper towels.

Garnish with fried green chilis and serve hot with tomato sauce.

Comments

Egg Omelette Curry

INGREDIENTS: Eggs 6 (Per Person 2 eggs) Green Chilis 3 chopped Coriander Leaves chopped 1 tbsp for each serving Onion chopped 1 tbsp for each serving Salt as required Black Pepper Powder 1 tsp Oil FOR THE CURRY Onion 1 large finely chopped Garlic cloves 4-5 minced Cumin Seeds 1/2 tsp Ginger 1 tsp grated Tomato 1 large or 2 medium chopped Potato 1 cut into wedges (optional) Red Chili Powder 1 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp Oil Coriander Leaves chopped for garnishing METHOD: Serving Size: 3 In a bowl crack 2 eggs and add chopped green chilis, onion, coriander leaves, black pepper powder and salt. Whisk the eggs until the mixture gets airy and frothy. In this way you will get fluffy omelette. Take a small, preferably deep round pan so that the omelette will get a good round shape. Heat 1 tbsp oil in the pan. Fluff up the eggs one more time and pour in the hot oil. Lower the heat and let it cook for 2-3 minutes on both sides. Remove and keep aside. Repeat with...

Lyonnaise Potato

INGREDIENTS: Potatoes 500 grams peeled and sliced into 1/4th" thick roundels Butter 3 tbsp Vegetable oil 3 tbsp Onions 4 thinly sliced Paprika powder 1/2 tsp Parsley 1/2 tsp Black Pepper Powder to taste Coriander stalks 1 tsp finely chopped Salt as per taste METHOD: Serving Size: 3-4 Wash the potatoes thoroughly. Place them in a bowl of cold water for 5-10 minutes t o remove excess starch. This makes them crispier. Bring a large pan of salted water to the boil. Once boiling, add the potato roundels. Reduce the heat to low-medium and let the potatoes simmer for about 3-4 minutes. Then drain the water and dry the potatoes with a kitchen towel. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet until shimmering. Add onions and generous pinch of salt. Cook them stirring often until softened and lightly golden. Remove from heat and transfer to a bowl. Add rest of the butter and oil. Add parboiled potatoes slices and cook gently flipping every 3-4 min...

Peanut butter and Chickpea Patties

INGREDIENTS: Chickpeas, 200 grams cooked Potatoes, 200 grams boiled Peanut Butter 2 tbsp Onion 1 chopped finely Garlic 4-5 minced Ginger 1 inch grated Black Pepper Powder 1/4 tsp Cumin Powder 1 tsp Paprika powder 1/2 tsp All-Purpose Flour 4-5 tbsp Salt to taste Sugar a pinch Oil Coriander Leaves chopped 2 tbsp METHOD: Serving Size: 5-6 Heat 1 tsp oil in a frying pan and saute the chickpeas. Mash them using a fork, keeping them slightly chunky. Remove and set aside. Add the garlic, grated ginger, and onion to the same pan and cook until golden. Transfer the chickpeas to a large bowl, add the mashed potatoes, peanut butter, onion, garlic, cumin powder, paprika powder, salt, sugar, pepper, and coriander leaves. Add all-purpose flour or breadcrumbs gradually until the mixture holds together. Shape into small patties and chill in the fridge for 15-20 minutes to firm up. Deep fry in hot oil for 3-4 minutes or until golden brown on both sides. You can also s...

Homely Platter

Search This Blog