Aalu and Onion Pakodas are a staple in Indian homes during monsoons. Aalu pyaaz ke pakode is usually served with tomato ketchup or green chutney and is finger licking good.

Pakode definitely tastes even better with a cup of yummy ginger chai. Potato Onion pakodas are crispy crunchy from outside and soft from inside and has a salty aromatic flavor.

Serves 3-4 people

Cooking time 20 minutes

INGREDIENTS –

• 4 cups of oil
• 1 cup chickpea flour or besan
• ½ cup water
• Salt to taste
• 1 tsp red chili powder
• 1 tsp turmeric powder or haldi
• 1 tbsp coriander leaves or dhania, chopped
• 1 green chili, chopped
• 1 large potato, peeled and sliced in round shape
• 1 onion, sliced thinly

INSTRUCTIONS –

1. Take a mixing bowl and put all the dry ingredients like chickpea flour or besan, chili powder, turmeric powder or haldi, salt and mix them really well. Add sufficient water and make a thick paste batter without any lumps.
2. Add coriander leaves or dhania and green chili.
3. Add sliced potato and onions and mix everything really well.
4. Heat oil in a skillet or kadai, and add the batter mixture in small portions into the skillet.
5. Cook either side of the pokodas till it’s light brown.
6. Drain excess oil from the pakodas and soak the oil in a paper napkin and serve hot.