Recipe: Eating on a Dime Potato ajwain and chilli pakoda

Marian Hoffman
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
Recipe: Eating on a Dime Potato ajwain and chilli pakoda
Page content

Recipe: Eating on a Dime Potato ajwain and chilli pakoda Delicious, fresh and tasty.

Potato ajwain and chilli pakoda. Make the bajji batter with besan, chilli powder,soda and salt. Add little water and mix well so that it forms a smooth thick batter. Heat oil in a vessel and dip each leaf in the batter and gently slide in the oil and fry until golden brown.

Cheese Balls Ajwain also adds a nice taste to the dish and makes it easily digestible but you can choose to skip it.

If you are making Aloo Bread Pakoda, you will need potato filling to stuff inside the bread slices.

You can also add onion paste, ginger-garlic paste and green chilli paste in the besan batter.

You can cook Potato ajwain and chilli pakoda using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Potato ajwain and chilli pakoda

  1. Prepare 2 of unit of potatoes.

  2. You need 7-8 pieces of ajwain leaves.

  3. It’s 5-6 of unit od green chillis.

  4. It’s 250 gm of gram flour.

  5. Prepare of Salt as per taste.

  6. Prepare 1 glass of water.

  7. Prepare 1/2 tsp of baking soda.

  8. Prepare 1/2 tsp of turmeric powder.

  9. Prepare of Oil.

Slicing Potatoes: Slice the potatoes moderately thin and not very thick or very thin.

Very thick slices will not cook well.

Carom seeds (ajwain) is the main spice that is used here.

Apart from adding a nice aroma to the aloo pakora, the seeds also help in digestion.

Potato ajwain and chilli pakoda instructions

  1. First of all take gram flour and add water in it and stir it. Now add salt baking soda termuric powder.Make medium consistency paste..

  2. Now make round slices of potatoes..

  3. Now add this potatoes to the gram flour mixture and deep fried it..

  4. Same as add ajwain and green chillis to it and deep fried it..

  5. Pakodas are ready now you can have it with tometo ketchup and raita..

Consistency of batter: Making the batter right is the key to make crisp.

These pakoda taste amazing hot with a cup of chai on any rainy day or during a cool evening.

He loves any crunchy pakoda with his cup of tea.

Specially this one turns out very close to bakery style one.

The main point for crunchy yet melt in mouth pakoda is to make the dough really stiff, so use less water.