Aaloo Pakode with Tomato Chutney
Indian cuisine has pakodas as snacks that can be had any time during the day and during monsoons every one loves to have them…
(This recipe is a part of Zayka ka Tadka contest sponsored by Ciba Tazaa Spices)
Ingredients
- Potatoes - 2 pieces
- 9-10 tablespoon besan
- 1 tablespoon ajwain
- 1 tablespoon red chili powder
- 1 tablespoon black pepper powder
- 5-6 garlic cloves
- Salt as per taste
- Oil for frying
- 2 tomatoes
- Asafoetida- a pinch
Instructions
- For home made tomato chutney, wash and chop tomatoes.
- In saucepan, add little oil, add asafoetida salt, red chili powder.
- Add tomatoes and cook for about 10-15 minutes until tender.
- Peel potatoes and take out fine potato slices and wash them.
- Apply pinch of salt on each of the aaloo slices and keep it aside for about 5-10 minutes.
- Peel garlic cloves and grate them.
- In bowl, add besan, ajwain, red chili powder, black pepper powder, salt, grated garlic, water to make thick batter.
- In kadai, add oil, dip each of aloo slices in besan batter.
- Fry them till golden brown from both sides.
- Serve aloo ke pakode with home made tomato chutney.
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Servings :
4
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Ready in :
15 minutes
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Recipe Type :
Snacks
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