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 fritters to munch with a cup of filter coffee. what next ?
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!
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.
In the picture ,I have served the Potato fritters with Mustard Kashundi, 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.