Ingredients
3/4 cup Water chestnut Flour/ Singhada Aata *
2 medium Potatoes boiled
2 Green Chillies finely chopped
1 tsp Amchoor Powder
1 1/2 tsp White sesame seeds
1 tsp Cumin Seeds /
1 tsp Peppercorns
Rock Salt to taste
1/4 cup Fresh Coriander leaves chopped
Enough Cooking oil for frying
Instructions Peel the boiled potatoes and roughly mash them. Take a big wide bowl and add singhoda atta and all the dry spices in it and mix. Now add chopped green chilies, chopped fresh coriander and the mashed potatoes and mix again. Add just enough water and mix to make a medium thick batter of dropping consistency. Heat enough oil in a wide pan on medium temperature for deep frying the pakora Drop small pakora in the hot oil either using a spoon or with your fingers. Don't make big pakora else they may remain raw from inside or not become so crisp and crunchy. Deep fry pakora from all the sides till golden and crisp. Drain on a paper napkin when done. Serve hot pakora with mint chutney and aam papad chutney or just with plain curd and tea.
Notes
- you can use boiled raw banana instead of potato.
- you can also use rajgiri atta or kuttu atta instead of singhoda atta and follow the recipe.
- Use of green chilies and fresh coriander is optional , you can easily skip these if you don't use these during fasting.