How to make Assorted Pakoda -

Potato, spinach leaves and carom leaves batter fried till crisp.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potato (आलू), Gram flour (besan) (बेसन)

Cuisine : Indian

Course : Snacks and Starters

Assorted Pakoda

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.

And did you always think that eating a potato will make you fat?
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


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.

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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 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.