Aloo Pakora with Tamatar Chutney

Cut the potatoes into thin round slices. Make a thin(do not make a thick paste like mixture) batter by constantly mixing the besan with water.Add cumin seeds, ajwain, red chili powder and salt and mix it well. Next, add the potato slices to this mixture and mix it well.

Take a deep frying pan and pour oil. Let the oil heat for a while and when you feel the oil is hot enough, dunk the slices one by one and as soon as the potato slices are golden yellow in colour, take those out and put them on a plate with tissues(to absorb excess oil). The tissue will absorb the extra oil from the pakoras.

Heat ghee in a pan. Add cumin seeds and when they begin to change colour, add asafoetida, green chillies and curry leaves and sauté for a minute. Mix turmeric powder, coriander powder, cumin powder, red chilli powder and garam masala powder in one fourth cup of water and add. Sauté for two minutes. Add tomatoes, salt, sugar and half a cup of water. Mix well. Reduce heat to low once the mixture comes to a boil and cook for ten to fifteen minutes. Garnish with coriander leaves and serve hot.

aloo pakora
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Servings:  4
Prep Time:  15-20
Total Time:  30

Related Categories:   Asian,  


Aloo pakora :-
Potatoes -- 5-7
Besan - 75-100 gms
Water - 200 ml
Cumin seeds - ½ tsp
Ajwain/ Carom seeds (optional) - ½ tsp
Red chili powder - ½ - 1 tsp
Tamatar chutney :-
Tomatoes,finely chopped 7-8 medium
Pure ghee 2 tablespoons
Cumin seeds 1/2 teaspoon
Asafoetida a pinch
Green chilli,broken 1
Curry leaves 10•Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Salt to taste
Sugar 1 teaspoon
Fresh coriander leaves,chopped 2 tablespoons

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