Potato Pakoda Recipe | Aloo Pakoras

Trust me when I tell you that I love pakodas. In any form and in all versions. Actually to my thinking, there are a couple of different names that we call these deep-fried delights. My passion for these never really stopped and each one comes with its own memory and every single time I think about it, I get reminded of those many times down the memory lane that I can walk down.

I am sure it's the same for all. Come rain and the only dish one would want to rush in to make are pakodas. We have had our share of rains and pakodas. Not exactly in the same order, as sometimes I simply forget to make these, admiring the rain lashing away. Other times, just thinking of rains, makes the heart go fonder and in memory, I make these.

Coming to the types that I was talking about, there is that Bajji that I refer to those where the batter is thin and you dip the cut vegetables and deep fry. The round gol gol version where potato masala is normally dipped into thin batter is called Bonda.

And the other thick crispy fritters are what I refer to as Pakoras / Pakodas. All these can be made with Plantain, Potato, Onions, and just about any vegetable. The main ingredient or the base is usually Besan/ Chickpea flour. We also make with Maida, Rice flour, and a mix of various other flours as well.

I then realized that most folks refer to the regular Vazhakai / Onion bajji types made with potato as Pakodas as well.

There is this other almost dry version of pakodas, where lentils are used. Anyway, all this talk about pakodas reminds me that we are entering into our third week of Blogging Marathon and I decided to do a Pakora Masti!

While thinking about what theme to make that might get me excited, something hit me hard that, there is nothing more exciting to me than a tempting crispy pakodas. So in lieu of that, I thought I would ask everybody to fry some pakoras, albeit it being that thick crispy version and not the bajji types.

Some Pakoras to check out
Vazhakai Bajji ~ Banana Fritters
Masala Peanut!
Baked Masala Peanuts
Onion Fries or Pakodas

Potato Pakoras | Aloo Pakoras

Ingredients Needed:

Potatoes - 4 big
Besan / Chickpea flour - 1 cup
Salt to taste
Sambar powder - 1 tsp
Chili powder - 1/2 tsp
Oil for deep frying

Notes:

The sambar powder gave a different taste to these pakodas.
Though this still looks like french fries dipped in besan, trust me these are not..:)

And these disappeared in no time and kids wanted more. The cyclone and the rains simply added more reasons for me to make a couple of more batches.

Recipe

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Potato Pakoda Recipe | Aloo Pakoras

Author Srivalli

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