How to make Vrat Ke Pakode - Sk Khazana -

When you talk about vrat food in Maharashtra one generally thinks of sabudana khichdi or vada but for your next vrat make these pakode – they are super delicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Amaranth flour (rajgira atta), Potatoes (आलू)

Cuisine : Maharashtrian

Course : Snacks and Starters


You can also find more Snacks and Starters recipes like Chicken Kathi Roll Naan Sandwich Turkish Kabab Basi Roti Churi

Vrat Ke Pakode - Sk Khazana

Vrat Ke Pakode - Sk Khazana Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vrat Ke Pakode - Sk Khazana Recipe

  • Amaranth flour (rajgira atta) 1 1/2 cups

  • Potatoes medium, peeled and soaked in water 3

  • Chilli powder 1 teaspoon

  • Rock salt (sendha namak) to taste

  • Cumin seeds 1/2 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Oil for deep frying

  • Coconut chutney to serve

Method

Step 1

Heat sufficient oil in a kadai.

Step 2

Take amaranth flour in a large bowl and grate the potatoes into it. Add Tata Sampann Chilli Powder, rock salt, cumin seeds, and coriander leaves, mix well with your hand.

Step 3

Drop small portions of the mixture into hot oil and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper.

Step 4

Transfer into a serving bowl and serve hot with coconut chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.