Potato chop or pakora

Name: Potato chop or pakora
Total time: 1800 s
Yield: 2 person
Cuisine: Indian
Ingredients: 3 medium size potato; 1 onion; 1 ginger cube; 3 garlic cloves; 2 green chilies; to taste according Salt; 1 tbsp roasted jeera powder / cumin powder; 1 tbsp roasted dhaniya powder / coriander powder; as required Fresh coriander leaves; 2 cups or as needed mustard oil for deep fry; 1 cup Besan / gram flour; 1/2 cup cornflower; as required Water; 1 tsp haldi powder / turmeric powder

Sunita Biswas Dhar @SBD_22_2010

Kolkata

#streetfoodonindia
It was a rainy evening so my husband & i decided to make this bengali style snacks. It's a famous street food in Kolkata but we have made it at home with few simple ingredients.

Sunita Biswas Dhar @SBD_22_2010

Kolkata

#streetfoodonindia
It was a rainy evening so my husband & i decided to make this bengali style snacks. It's a famous street food in Kolkata but we have made it at home with few simple ingredients.

Saved

Ingredients

30mins

2 person

3medium size potato
1onion
1ginger cube
3garlic cloves
2green chilies
to taste accordingSalt
1 tbsproasted jeera powder / cumin powder
1 tbsproasted dhaniya powder / coriander powder
as requiredFresh coriander leaves
2 cups or as needed mustard oil for deep fry
1 cupBesan / gram flour
1/2 cup cornflower
as requiredWater
1 tsp haldi powder / turmeric powder

Saved

Steps

30mins

1

First boil potatoes and smash it.
2

Cut onion into slices & chop green chilies,grate ginger & garlic.
3

In a bowl evenly mix smashed potatoes with roasted dhaniya & jeera powder, salt, shredded green chilies,grated ginger and garlic & chopped coriander leaves.Make a dough & keep aside for few minutes.
4

Heat mustard oil in a kadai & add sliced onion fry till it becomes golden brown. Then add potatoes mixture & saute for 2 minutes.
5

Pour the mixture in a dish & let it cool.
6

Sprinkle some dust besan in the mixture & with the help of hand give flat round shapes.
7

In another bowl mix besan,cornflower,little salt,haldi powder with water and make a thick batter.
8

Heat kadai with sufficient oil for deep fry.
9

Then dip potato flat balls in the batter & deep fry until it becomes golden brown.
10

With tissue paper we can soak excess oil but in deep fry usually oil don't soak too much.
11

We may serve the dish with muri(popped rice)/ chat masala/ ketchup.