Patate Ja pakoda~Just For You

Firstly, sorry for the late replies (and even for no replies) to you mails dear visitors, I still have much backlog to attend to and I will do that ASAP. Darn the internet connection (I know, I know by now you all are sick of this excuse of mine, so am I, with these damn service providers)

Well here I am again with this sinful food called Patate ja pakoda (potato fritters), an absolute favourite of my son.Though he gets to indulge these on ration basis, I like to let him have these on special occasions. And this time the excuse was of course that Sk (in case you joined in late, he is my bro-in-law) too want to try out pakodas in his VIDESHI Kitchen. So again here I present  step by step illustrations for these typical sindhi favourite snack

Ingredients:

  • 1 large size or two medium sized potatoes (will yield approximately 16-18 pakoda)
  • Besan (gramflour) 5 tsp
  • Salt 1/4 tsp (bit less than that) for besan batter and some more for salting potato chips(aprox. 1/4 tsp)
  • Red chilly powder 1/4 tsp or less (start with less, increase the amount when u make pakoras next time)
  • Soda bi carbonate (mithi soda) 2 very small pinches (if you can’t find soda bi carb, you can use baking powder 1/4 tsp or bit less than that)
  • Water to make the batter approximately 16 tsp (the same sized spoon that You used for besan)
  • Carom seeds (ajwain) optional
  • Oil for frying

Method:

  • Peel and slice the potatoes into thin chips.Rinse them with water,drain out water and add about 1/4 tsp of salt

 

  • Leave these for about 4 minutes. If they start blackening then immerse them in water till you use them for frying
  • Now mix salt, red chilly powder and soda bicarb in besan and add about 16 (you might need more or less depending upon quality of besan) spoons of water and mix it to make a smooth batter.It should be of pouring consistency and should be devoid of any lumps

 

  • In the meantime, pour oil in frying pan or kadai and let it heat till smoking point.Now lower the flame.
  • Put the potato slices into the batter and coat them properly with batter.

 

  • Now carefully pick each batter coated potato chip and pour into hot oil.Do not put all of them together, you can fry them in two or three batches and fry them on low flame for few seconds

 

  • Take them out on tissue paper and keep it for few seconds.Meanwhile fry another batch in similar fashion. But do not let them turn dark.
  • Put the tip of knife through  pakoda to check whether potato is cooked, if not, fry it for second time on medium flame, but if potato is cooked then fry for second time on high flame till crisp brown
  • Drain excess oil on tissue paper and enjoy with ketchup or chutney

Here is the recipe at one place (print friendly )

Patate Ja pakoda|Potato fritter|Potato Bajjii
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Recipe type: Fried Snacks
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Step by step, with pictorials, Potato fritters, or potato bajjis/ potato pakora (pakoda) recipe
Ingredients
  • 1 large size or two medium sized potatoes (will yield approximately 16-18 pakoda)
  • Besan (gramflour) 5 tsp
  • Salt ¼ tsp (bit less than that) for besan batter and some more for salting potato chips(aprox. ¼ tsp)
  • Red chilly powder ¼ tsp or less (start with less, increase the amount when you make pakoras next time)
  • Soda bi carbonate (mithi soda) 2 very small pinches (if you can't find soda bi carb, you can use baking powder ¼ tsp or bit less than that)
  • Water to make the batter approximately 16 tsp (the same sized spoon that You used for besan)
  • Carom seeds (ajwain) optional
  • Oil for frying
Method
  1. Peel and slice the potatoes into thin chips.Rinse them with water,drain out water and add about ¼ tsp of salt
  2. Leave these for about 4 minutes. If they start blackening then immerse them in water till you use them for frying
  3. Now mix salt, red chilly powder and soda bicarb in besan and add about 16 (you might need more or less depending upon quality of besan) spoons of water and mix it to make a smooth batter.It should be of pouring consistency and should be devoid of any lumps
  4. In the meantime, pour oil in frying pan or kadai and let it heat till smoking point.Now lower the flame.
  5. Put the potato slices into the batter and coat them properly with batter.
  6. Now carefully pick each batter coated potato chip and pour into hot oil.Do not put all of them together, you can fry them in two or three batches and fry them on low flame for few seconds
  7. Take them out on tissue paper and keep it for few seconds.Meanwhile fry another batch in similar fashion. But do not let them turn dark.
  8. Put the tip of knife through pakoda to check whether potato is cooked, if not, fry it for second time on medium flame, but if potato is cooked then fry for second time on high flame till crisp brown
  9. Drain excess oil on tissue paper and enjoy with ketchup or chutney

Note: You can half fry them and put aside ahead of dinner or lunch and just before serving Re-fry them to enjoy crisp pakodas

These Yellow beauties goes to Sunshinemom’s Tongue Tickler for FIC Yellow

And also to Sometime Foodies’s JFI-Chickpea. Jfi is the brainchild of Mahanadi

And of course to our Just for you event

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21 thoughts on “Patate Ja pakoda~Just For You

  1. Hi Alka, these pakodas look yumm! I don’t usually have much luck with pakodas. They remain soft after frying. Do you have any ideas why that could happen? My recipe for the batter was the same as what you have described here. Thanks in advance.

  2. Dear Alka, Very nice pakodas. I was wondering to make it often on a healthier note for those of us who love it , is it possible to add 2 tbsps or a few drops of oil to the batter and then grill in the oven 5 mins on either sides after placing it on a well oiled baking sheet. Can we get similar results to what you have achieved. Love your recipe, will try it today. Thank you for sharing.

  3. Mam,
    An all time favourite snack. I just want to suggest one addition. My mom puts saunf in the potato pakoras and that too tastes really nice. Pls try.

  4. Looks divine, drooling and mouth watering. Hard to resist.

  5. OMG! How yummy! I wish i can reach it :)

  6. Wow,Yummy.I guess first time here,not sure though:-) I loved ur blog.

  7. Yumm Love these, they look perfect for this cold weather and with some tea

  8. Basantlal Nagdev says:

    I think refrying will remove “virginity” of this lovely pakodas. Have fresh as soon as they are made “garma garam”. Yes there are “sana sindhi pakodas”, well known world wide, where 1st you make big pakoda and then when guests have come, make them in small pieces and refry and serve hot. You will find this recipe in the below link:-
    http://www.orkut.co.in/Main#Community.aspx?cmm=37578424

  9. god!! girl how could u do this to me!!! first that pani puri pic on ur profile and here aloo pakodas. pure torture! u will not be spared ;)
    and let me see what i can come up for ur lovely event. got so many things to catch up!

  10. I want to have few, they are looking so yummy.

  11. They are my favorites too. Can I come over and have some? :)

  12. Hi! Ump this sindhi favourite dish looks amazing ,it peps up my taste buds,do give us more mouthwatering snacks
    God Bless

  13. Sinful yes. Urs puffed so nice, like tiny puris.

    But I cannot ration myself on these. Just yesterday I went for dinner to a friend and stuffed myself so much on these that I almost had to skip dinner.

  14. Alka those potato fritters makes me hungry, eyecatching pics..

  15. Hi alka,
    thanks for sending these yummy fritters to JFI Chickpea. A plate of these and a cup of hot tea is the best thing on any snowy or rainy day.
    best,
    MS

  16. thanks to your bro in law… we get to feast out eyes on these step by step photos!! Yummy!

  17. hi all, its really mouth watering, but i am away (dubai) from my home rohri sindh. i will try myself… thanks

  18. mouth watering pictures will get up now to make PAKORA if not mithi soda u can make the btter with beer or soda water

  19. I can’t resist this and can’t eat on rationed amounts so I choose the simple way – just avoid making!! We do not add soda but a tbsp. of rice flour to make it crispy. Love yours, Alka and thanks for sending this to FIC!

  20. drooling and mouthwatering…..loved the pictorial!

  21. Looks divine. Coincidentally, I was going to make onion pakoras for a friend who’s dropping by today. Have a great weekend!

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