To make delicious Potato Pakodas, start by washing and finely chopping potatoes with their skins, along with onions, green chilies, coriander leaves, and curry leaves. Coarsely grind black pepper and combine all these ingredients in a broad vessel with besan (gram flour) and salt. Gradually add water to form a soft dough that is slightly softer than chapati dough. Heat oil in a Kadai and pinch small portions of the dough, dropping them into the hot oil. Fry until golden brown and serve hot with tomato sauce or ketchup for a tasty snack!
This Pakoda made with potato can also be added to Pakoda Kurma or to Mor Kuzhambu.
Normally dried pomegranate seeds are added for flavor. Adding fresh pomegranate pearls gives a sweet taste and nice flavour too. But take care while frying and stay little away from the Frying Pan since the fresh pomegranate pearls tend to burst slightly. It is crisp while hot and become soft after some time. So, serve immediately after frying. Or use it in Kurma or Mor Kuzhambu.
Pakoda Kurma
Difficulty: MediumThis kurma can be served with roti or fried rice. The pakado in made with green gram dhal. But it can be prepared with besan flour also.
Mor Kuzhambu
Cooks in 70 minutesDifficulty: EasyA classic dish made with yoghurt and turmeric with optional vegetables
Potato Pakoda Recipe
Potato Pakoda
5
servings5
minutes15
minutesThis Pakoda made with potatoes can also be added to Pakoda Kurma or to Mor Kuzhambu.
Ingredients
Besan flour – 1 cup
Potato (medium size) – 1
Onion (medium size) – 1
Pomegranate Pearls – 1/2 cup
Green Chilly – 1 or 2
Coriander and curry leaves – few
Black Pepper – 1 teaspoon
Salt – 1/2 teaspoon or as per taste
Oil – for frying
Directions
- Wash potato and chop it finely with the skin.
- Chop onion, green chilli, coriander leaves and curry leaves finely.
- Coarsely powder the black pepper.
- In a broad vessel add the besan. Add all the other ingredients chopped potato, onion, green chilli, coriander leaves, curry leaves, pomegranate pearls, pepper powder and salt. Mix well. Sprinkle water little by little and make a soft dough (softer than chapati dough).
- Heat oil in a Kadai. Take a lump of the dough, pinch it with your fingers to small size and drop it the hot oil. Fry till it become golden brown.
- Serve with tomato sauce or ketchup.
Very different pakoda
Hi Kamala
Can we substitute anything else for pomegranate pearls? or Can we omit it completlely?
Thanks
Vibha
Made it today but added 2 heaped tbsp of rice flour to make it crisper
It is a good idea to add more rice flour to make it crispy.
Hi! Kamala,
Tried the receipe today for tea time. Very tasty!!
Thank you Maha for your feed back.