Potato onion pakoda is the best choice you would ever make when you are out of green vegetables.
Moreover, who doesn’t like a potato? Potato is loved by juveniles to adults.
Potato and onions complement each other so well and are the best combination of vegetables.
Pakoras are created by choosing one or two main ingredients, such as onion, carrot, spring onions, eggplant, potato, spinach, baby corn, paneer, cauliflower, tomato, or chili pepper.
They are dipped in a batter made from gram flour or all-purpose flour and then deep-fried.
Pakoda is a hit snack across South Asia in the Western world.
You will find it is served in restaurants, sold by street vendors, and in the cafeteria, and also find maximum householders making pakoda, especially during weekends with their loved ones.
Pakoda is go-to all season snack, especially in winter and monsoon seasons we enjoy making pakoda when we have a friend coming over our home and have enough time to chat, just offer them a bowl of hot and fascinating crispy pakoda with a cup of a hot tea and enjoy the back bitching, haha…kidding!
Types of Pakoda
As a matter of fact, there are varieties of pakoda, Let me jot down a few of my favorite pakoda. They are
- Spinach pakoda
- Potato pakoda
- Onion pakoda
- Corn pakoda
- Mix veg pakoda
So today’s recipe has something for everyone.
All you’ll need is:
- Any kind of potato
- Onions and spring onions for flavoring
- Red chili powder, salt, pack pepper to enhance the flavor.
- All-purpose flour for coating the mixture
- Cooking oil for frying pakoda.
- You can also use a little bit of Ajinomoto (MSG-monosodium glutamate) to enhance your pakoda flavor more.
I was also told Ajinomoto is not good for health so stay away.
But I always enjoyed adding a little bit of Ajinomoto to some food.
Especially when the food is too spicy. But, that doesn’t mean I don’t like spicy. I would die for spicy.
What Ajinomoto does when you add in spicy food is that it balances out so well and gives a really good taste.
You can use Ajinomoto if you enjoy its taste because the Food and Drug Administration (FDA) has classified MSG as a food ingredient that is safe to use.
The recipe shared here is my own and it’s effortless and takes very little time but gives a mesmerizing taste and texture in such a way you can’t stop at one piece.
Check out this step by step:
Video on how to make Potato Onion Pakoda Recipe
Before jumping to the recipe let me give you a few tips and tricks to make a crispy pakoda or on how to make potato onion pakoda
- Use more vegetables than flour, while preparing the mixture.
- Make sure to fry on a medium flame. Frying them on a low flame will make them hard likewise frying them on a high flame will burn them from outside without coking inside.
Read out the recipe as well and print it out if you want to keep it safe,
Potato Onion Pakora with Video
Potato onion pakoda is a snack made from the combinations of grated potatoes, onions, all-purpose flour, and some seasoning. In this article, I will show you the easiest way of making potato onion pakoda in steps by steps with a video
Prep Time : 15 minutes mins
Cook Time : 10 minutes mins
Course : Snacks
Cuisine : Bhutanese, Indian
Servings : 4
Ingredients
- 3 potatoes
- 3 onion
- 1½ cup all purpose flour
- 6 spring onions
- ½ tbsp salt
- ⅓ tbsp black pepper (optional)
- ½ tbsp chilli powder
- 1 ltr cooking oil
Instructions
- Peel off the potatoes and grate them. Rinse the grated potatoes thoroughly and keep them aside.
- Grate the onions as well.
- Cut spring onions into pieces.
- In a medium bowl combine all the ingredients, grated potatoes and onions, spring onions, flour, salt, black pepper (optional), and chili powder.
- Mix well to incorporate the mixture.
- Heat the oil in a pan or shallow skillet.
- Take a small portion of the mixture and flatten it slightly on your fingers.
- Slowly put it into the boiling oil, and make sure to turn the flame low before adding the mixture ball.
- You can fry pakoda as many as you can at a moment but make sure to have enough space in the skillet.
- Fry for about 2-3 minutes per side until light brown under medium heat.
- Transfer the fritters to a plate lined with a paper towel to remove excess oil.
- Serve the fritters while still warm with sour cream or with your favorite sauces also with a cup of tea or coffee.
Check out our other articles as well:
- Bhutanese Ema Datshi Recipe
- Kewa Datshi Recipe | The Easiest Way
- Gondo Datshi Recipe
- How to make Tibetan Tea at home
