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.
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
- In a large bowl, mix the besan, salt, red chilli and turmeric powders, crushed coriander. Add the cilantro, onion, and potatoes and mix well.
- 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.
- Serve the potato-onion pakoda hot, with mint-cilantro chutney or ketchup and hot tea or coffee.