Hello, fellow foodies! Today, I'm sharing the recipe for "Potato and Onion Fritters," commonly known as "Aloo Pyaaz ke Pakode." These are a popular and delicious Indian snack. These fritters are enjoyed hot with a touch of freshness and are a favorite among people of all ages. To make Aloo Pyaaz ke Pakode, a mixture of potatoes, onions, and chickpea flour (besan) is prepared and deep-fried to achieve a crispy and golden texture, similar to the crunchiness of golgappas.
Especially during the rainy season, the combination of rainy weather and the aroma of frying potato and onion fritters can instantly make your mouth water. To prepare these fritters, you'll need the following ingredients:
Ingredients:
- 2 Onions
- 3 Potatoes
- Fresh Coriander Leaves
- Green Chilies
- Turmeric Powder
- Red Chili Powder
- Salt (to taste)
- Chickpea Flour (Besan)
Instructions:
Peel and slice the potatoes and onions into thin rounds. Finely chop the green chilies and coriander leaves.
In a mixing bowl, combine the sliced potatoes and onions. Add chopped green chilies, coriander leaves, a pinch of turmeric powder, red chili powder, and salt according to taste. Mix everything together.
Gradually add chickpea flour (besan) to the mixture and combine until all the ingredients are coated well. The mixture should be slightly sticky but manageable.
Heat oil in a pan for deep frying. Wait for the oil to become hot. Then, carefully drop spoonfuls of the mixture into the hot oil and fry the fritters until they turn golden and crispy. Fry in batches for even cooking.
- Once the fritters are golden and crispy, remove them from the oil using a slotted spoon and place them on a paper towel to remove excess oil
.
- Serve the hot and crispy Aloo Pyaaz ke Pakode with green chutney, tamarind chutney, or ketchup.
