How to make Assorted Pakoda -
Potato, spinach leaves and carom leaves batter fried till crisp.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potato (आलू), Gram flour (besan) (बेसन)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Assorted Pakoda checkout Dilli Aloo Kachalu Chaat, Aloo Ki Tikki, Potato Pancakes, Potato Wedges Mildly Spiced . You can also find more Snacks and Starters recipes like Mozzarella Sticks Baked Stuffed Mushrooms with Saffron Mayo Peri Peri Chicken Nuggets - SK Khazana Farallachi Missal
Assorted Pakoda Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Assorted Pakoda Recipe
Potato 1 medium
Gram flour (besan) 2 cups
Spinach leaves (palak) 8-10
Carom leaves 8-10
Rice flour 2 tablespoons
Salt to taste
Turmeric powder ¼ teaspoon
Red chilli powder ½ teaspoon
Coriander powder ½ teaspoon
Cumin powder ½ teaspoon
Asafoetida a pinch
Soda bicarbonate a pinch
Oil to deep fry
Method
Step 1
To make the batter, put gram flour in a mixing bowl, add rice flour, salt, turmeric powder, red chilli powder, coriander powder, cumin powder and asafoetida. Add a tablespoon of hot oil. Add sufficient water and whisk well to make a thick and lump less batter. Add a pinch of soda bicarbonate and whisk again.Rest the batter for five to ten minutes.
Step 2
Heat sufficient oil in a kadai.
Step 3
Take some salted water in a bowl and slice the potato into the water.
Step 4
Dip each potato slice in the batter and drop it into hot oil. Fry till crisp and golden. Drain on absorbent paper.
Step 5
Dip each carom leaf into the same batter and deep-fry till crisp and golden. Drain on absorbent paper.
Step 6
Add little water to the batter to thin it down before dipping the spinach leaves.
Step 7
Dip each spinach leaf in batter and deep-fry in hot oil till crisp and golden. Drain on absorbent paper.
Step 8
Arrange the pakode on a serving plate and serve hot with chutney or ketchup.
Nutrition Info
Calories : 1314 Kcal
Carbohydrates : 169.4 gm
Protein : 50 gm
Fat : 48.8 gm
Other : Iron- 17.4mg
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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.
