Friday, 10 June 2011

Potato pakoda

  • Potato 1
  • Gram flour 4 tea spoons
  • Asafoetida/Hing
  • Salt
  • Cumin seeds 1 tsp
  • Pinch of turmeric
  • Red chilli powder 1 tsp
  • Oil for deep frying
  • Slice the potatoes - not too thin
  • Mix gram flour, asafoetida, salt, cumin seeds, turmeric, red chilli powder and make smooth paste.
  • Heat oil in a frying fan 
  • Add ½ tsp of oil to the paste and mix it well.
  • Now dip the chopped potatoes in the paste and deep fry it.
  • Eat hot potato pakoda with ketchup

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