In 704 Kitchen, anything made with potato is devoured with immense love. With Ramzan going on, we often experiment with our Iftar menu. While we try to stay healthy, what can one do when potatoes just call out to us! The Pakora game goes up during Ramzan. The MR. introduced this recipe of Aloo Vada to 704 Kitchen, following cooking instructions from mother dear. When a recipe is passed down from mothers, it HAS to be delicious!
- Potatoes (boiled) – 3 medium
- Fresh coriander (chopped) – handful
- Green chillies (chopped) – 5-6
- Salt to taste
- Black mustard seeds/ rai – 1/2 tsp
- Coriander powder – 1/2 tsp
- Cumin powder – 1/2 tsp
- Red chilli powder – 1/2 tsp
- Garam masala powder – 1/2 tsp
- Gram flour/ besan – 2/3 cup
- Cumin seeds – 1 tsp
- Red chilli flakes – 1 tsp
- In a large bowl, mash boiled potatoes.
- Once mashed, add fresh coriander leaves, 2-3 chopped green chillies, salt to taste, red chilli powder, coriander powder, cumin powder, and garam masala powder. Mix well until everything is combined.
- In a non-stick frying pan, heat about 2 tbsp oil.
- Add black mustard seeds/rai. Cook for about 2 mins until oil is fragrant and seeds begin to splutter.
- Take pan off the heat and pour on top of potato mixture. Mix well.
- Make round balls from the potato mixture.
- In a medium size bowl, add gram flour/besan, red chilli flakes, salt, cumin seeds, and 2 chopped green chilies, Mix well.
- Add water gradually and keep mixing until you have a smooth batter.
- In a deep pan, add oil for deep frying and heat over medium-high flame.
- Dunk potato balls in batter and fry. Golden brown all around before dishing out.