How to make Sindhi Aloo Pyaaz ke Pakode -
Potato and onion pakode made in the Sindhi style.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potato (आलू), Onions (प्याज़ )
Cuisine : Sindhi
Course : Snacks and Starters
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Sindhi Aloo Pyaaz ke Pakode checkout Dilli Aloo Kachalu Chaat, Aloo Ki Tikki, Potato Pancakes, Potato Wedges Mildly Spiced . You can also find more Snacks and Starters recipes like Sabudana Baked Chicken Steamed Vegetable Karanji - SK Khazana Piri Piri Paneer Breakfast Pancake
Sindhi Aloo Pyaaz ke Pakode 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 : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Sindhi Aloo Pyaaz ke Pakode Recipe
Potato cut into 1 centimeter cubes 1 large
Onions finely chopped 2 large
Gram flour (besan) 1 1/2 cups
Green chillies finely chopped 3
Cumin seeds 1/2 teaspoon
Ginger finely chopped 1/2 inch
Coriander seeds crushed 1/2 teaspoon
Fennel seeds (saunf) crushed 1/2 teaspoon
Soda bicarbonate 1/4 teaspoon
Salt to taste
Turmeric powder 1/4 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Oil for deep-frying
Method
Step 1
Heat sufficient oil in a kadai.
Step 2
Put potato in a bowl, add onions, gram flour, green chillies, ginger, cumin seeds, coriander seeds, fennel seeds, soda bicarbonate, salt, turmeric powder and coriander leaves and mix well. Add one cup water and mix well to make thick mixture.
Step 3
Drop spoonsful of the mixture into hot oil and deep-fry, stirring occasionally, till three fourth done on all the sides. Drain on absorbent paper.
Step 4
Break them into smaller pieces and refry in the same oil till crisp and golden. Drain on absorbent paper.
Step 5
Arrange them on a serving plate and serve hot.
Nutrition Info
Calories : 1192 Kcal
Carbohydrates : 50.3 gm
Protein : 147.5 gm
Fat : 50.3 gm
Other : 0
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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.
