Patate Ja pakoda|Potato fritter|Potato Bajjii
Prep time
Cook time
Total time
Step by step, with pictorials, Potato fritters, or potato bajjis/ potato pakora (pakoda) recipe
Recipe type: Fried Snacks
Serves: 2
  • 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
  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
Recipe by Sindhi Rasoi |Sindhi Recipes at