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Pakodi Ka Raita

A raita with a difference, potato and kootoo ka atta pakodis dipped in spiced yogurt This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Kooto ka aata, Potato
Cuisine Gujarati
Course Raitas
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Sour
Level of Cooking Easy
Others Veg
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Ingredients list for Pakodi Ka Raita

  • 1 1/ cups Kooto ka aata
  • 1 large Potato boiled
  • to taste Rock salt (sendha namak)
  • 1/2 tsp + to taste Red chilli powder
  • to deep fry Ghee
  • 2 cups Yogurt
  • 1 teaspoon Cumin powder
  • 1/2 teaspoon Black pepper powder
  • 1 tablespoon Fresh coriander leaves chopped

Method

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  1. Grate and pass the boiled potato through a sieve. Make a batter of dropping consistency using kootoo ka ata, potato, rock salt, red chilli powder and water.
  2. Heat sufficient ghee in a kadai and drop tablespoons full of batter directly into the hot ghee. Fry till golden brown. Drain and transfer into a bowl of water. Squeeze the pakodis to remove excess water and keep aside.
  3. Whisk yogurt to a smooth consistency. Add rock salt and cumin powder and mix well. Add pakodis and mix gently. Garnish with red chilli powder, pepper powder and finely chopped coriander leaves.

Nutrition Info

Calories 1335
Carbohydrates 161.4
Protein 37.1
Fat 60.5
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