INGREDIENTS

  • Kuttu flour 1 cup
  • Potatoes 3-4 medium
  • Green chilli 5-6
  • Rock Salt (Sendha namak) 1 ½ tsp
  • Water about ¼ cup 
  • Ghee/oil for deep frying 

INSTRUCTIONS

  • Wash, remove the stem and finely chop the green chillies.
  • Peel, wash and finely chop the potatoes. Wash chopped potatoes thoroughly and leave them on the sieve/colander for 2-3 minutes to remove the extra water.
  • In a bowl take chopped potatoes, rock salt, chopped green chillies, and Kuttu flour, and mix well. 
  • Now add a little water and mix well again. Potatoes should be coated/covered with the batter. 
  • This batter should be free-flowing and it should neither be too thin nor too thick. 
  • Heat ghee/oil in a frying SUNFLAME DEEP KARAHI on medium heat. Pour a spoon full of batter into the oil, pour 7-8 pakoras, and fry on medium heat until they are reddish brown in colour. It takes about 8-10 minutes to fry each round. 
  • Deep fry all the pakaudas (fritters) in the hot oil.
  • Serve hot Kuttu pakoras with plain yoghurt. You can also serve pakaudi with vrat ke chutney.

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