Aloo laccha pakora

Name: Aloo laccha pakora
Total time: 2400 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 4 aloo / potato; 1/2 tsp turmeric; 1 tsp chilli powder; 1/2 tsp garam masala; 1 tsp chaat masala; 1/2 tsp salt; pinch hing; 1 chilli (finely chopped); 2 tbsp coriander (finely chopped); 1/2 cup maida; 1/2 cup cornflour; as required oil (for frying)

Jyoti Prakash Assudani @cook_24726422

#cc2022
#week3
#snacks

Evening snacks potato laccha pakora serve with tea and coriander chutney

#cc2022
#week3
#snacks

Evening snacks potato laccha pakora serve with tea and coriander chutney

Jyoti Prakash Assudani @cook_24726422

#cc2022
#week3
#snacks

Evening snacks potato laccha pakora serve with tea and coriander chutney

#cc2022
#week3
#snacks

Evening snacks potato laccha pakora serve with tea and coriander chutney

Saved

Ingredients

40 minutes

4-5 servings

4aloo / potato
1/2 tspturmeric
1 tspchilli powder
1/2 tspgaram masala
1 tspchaat masala
1/2 tspsalt
pinchhing
1chilli (finely chopped)
2 tbspcoriander (finely chopped)
1/2 cupmaida
1/2 cupcornflour
as requiredoil (for frying)

Saved

Steps

40 minutes

1

Firstly, peel the skin of potato. make sure to take a large and fresh potato.
grate using a grater. make sure to grate in one side. do not go to a fro, just grate one direction.
2

Take a long grated potato into a large bowl and rinse with cold water to get rid of excess starch.
drain off the potato and squeeze off the water.
3

Now add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala, 1 tsp chaat masala, ½ tsp salt and pinch hing.
also, add 1 chilli and 2 tbsp coriander.
4

Mix well making sure all the spices are well combined.
further, add ½ cup maida and ½ cup cornflour. you can replace corn flour with rice flour.
mix gently, coating all the aloo well with flour.
5

Do not squeeze, as the aloo will then form a lump and not be crispy.
now take a small ball sized mixture and deep fry in hot oil.
keep stirring in between and fry on medium flame.
6

Fry until the aloo pakoda turns golden brown and crisp.
7

Drain off the aloo keep stirring in between and fry on medium flame.
fry until the aloo pakoda turns golden brown and crisp.
drain off the aloo over the kitchen towel to remove excess oil.
finally, enjoy aloo laccha pakora with tea and coriander chutney (your choice)