Sharing an Easy Potato Fritters Recipe with you. Super crunchy and perfect to munch with a cup of Tea or Coffee.
It was a Summer afternoon having it’s own beauty.The sky seems to be different giving a prospect of rain.And with that sight , my sister asked me to prepare some hot pakoda or Potato Fritters.
I rushed to kitchen to cut potatoes into dice. As Potato Fritters are the easiest to make, just in a jiffy. Crispy & Crunchy that goes perfect with filter kappi ! just the thing to satisfy your cravings!
Easy Potato Fritters Recipe
I love to flavor the fritters adding handful of curry leaves. Personally I love curry leaf which has several medicinal properties. I chew them raw sometime.
This love affair started when I moved to Bangalore after completing my Engineering. These can be dried up and stored for few months at room temperature.
You can also brew some fresh leaves with hot water and make curry-leaf tea which is good for morning sickness, diabetes, high blood pressure etc.
How to serve Easy Potato Fritters Recipe
In the above picture ,I have served the Potato fritters with Mustard Kashundi.
It is a condiment hails from west-bengal. This dip is a must with bengali fish cutlet. Have you tried that ?
But it’s my personal choice to have potato fritters with kashundi .You can replace with your favorite one .
This kashundi dip is prepared in pickling process and Summer is a time for Pickles.Isn’t it ? Mom has prepared some Mango-Kashundi using Raw Mangoes yesterday .It will be ready after 2-3 days.
You may like to check Beetroot Cutlet Recipe
How to cut Potato for Aloo Pakoda
You need to cut potatoes into small cubes. You may peel the skin . But I need the skin on. It doesn’t taste bad at all.
Some people like to cut potato into round slices in a thickness of 1/4 inches. You can try that.
| Prep Time | 5 minute |
| Cook Time | 15 minute |
| Passive Time | 25 Minute |
| Servings |
people
|
Ingredients
- 1 cup potato
- 1/2 cup Chikpea flour Besan
- 1 tbsp rice flour optional
- 1 tsp garlic paste
- 1 tsp cumin powder
- 2 Green Chillies
- 2 sprig Curry leaf
- salt
- cooking oil
- water
Ingredients
|
|
Instructions
- In a bowl add potato cubes ,salt,cumin powder and leave aside for a minute.Add chopped green chili and garlic paste to it.
- Add 2 tbsp chickpea flour and chopped curry leaves and mix well.Add more chikpea flour and rice flour to it.Add little water to it.
- You need to make the consistency thick .To that extent where it can fall from your finger easily into the kadai.
- Heat Oil in a kadai. Start frying the potato cubes coated with chickpea flour in batches.Fry them at medium heat until they are light brown . Serve hot.
