Crispy Aloo Pyaz PakoraVeg

1

Wash and peel the skin off the potatoes.

2

Grate the potatoes and wash it in water to remove the excess starch.

3

Press the grated potatoes to remove excess water and then transfer it to a bowl.

4

To the same bowl, add onions, green chilies, ginger, curry leaves, coriander leaves and mix it all well.

5

Add turmeric powder, red chili powder, cumin powder, chaat masala powder, aamchur powder, salt, hing and ajwain.

6

Mix the vegetables along with spice powders.

7

Now add corn flour, maida, besan and rice flour. Mix it all again.

8

Pour oil enough for deep frying in a large kadai and heat it.

9

Divide and gently drop the pakora mixture like bite sized pakoras into the kadai.

10

Fry them on a medium flame until they turn into golden brown in colour.

11

Remove the pakoras from the kadai and fry the curry leaves and green chilies at last for garnishing.

12

Aloo Pyaz Pakoras are ready to be served hot with some mint chutney and tomato ketchup by the side.