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Potato-Onion Pakoda

| March 15, 2013 Comment

potato-onion pakoda

Potato-Onion Pakoda is wonderful if you’re hungry and want to make a quick snack with simple ingredients. Eat it plain or with the traditional mint-cilantro chutney. This is a healthy vegetarian/vegan snack for some quick energy. The carbohydrates in potatoes provide just the boost you need.

Servings: 3-4
Cooking Time: 30 minutes


  • 1 1/2 cups potatoes, (with peel) cut into thin, 1/2-inch strips
  • 2 1/2 cups onions, cut into thin, 1/2-inch pieces
  • 1 1/2 cups besan (chickpea flour/bengal gram flour)
  • 1/2-inch piece ginger, grated
  • 3-4 green chillies, finely chopped
  • 2-3 tsp red chilli powder (adjust to taste)
  • 1 tsp coriander seeds (dhania), crushed or coarsely powdered
  • 1/4 tsp turmeric powder
  • 3/4 cup cilantro (coriander leaves), finely chopped
  • Salt to taste
  • Vegetable oil for deep-frying


  1. In a large bowl, mix the besan, salt, red chilli and turmeric powders, crushed coriander. Add the cilantro, onion, and potatoes and mix well.
  2. Heat the oil. Add enough water to half the potato-onion pakoda mix and mix well. Take spoonsful of the batter and drop gently into the oil and fry until golden. Repeat with the remaining mix.
  3. Serve the potato-onion pakoda hot, with mint-cilantro chutney or ketchup and hot tea or coffee.

Category: Vegan Appetizer Recipes, Vegetarian Appetizer Recipes

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