Singhara aloo pakoda prepared with water chestnut flour is specially prepared for fasting during festivity of navratri. Singhara pakoras make a perfect snack.
Ingredients
Water chestnut flour – 1 cup
Potatoes – 2
Potatoes – 2 (boiled)
Green coriander – 2 to 3 tbsp
Sendha salt – 1 tsp
Black pepper powder - ½ tsp
Directions
Getting ready:
1. Peel both the raw potatoes and boiled potatoes and keep them in separate bowls. Mash the boiled potatoes.
Making:
2. Take water chestnut in a big bowl and add water in small portions to prepare pouring consistency batter. Keep the batter aside for 5 minutes to set.
3. Add some black pepper powder, about ¼ tsp of sendha salt and some green coriander to the mashed potatoes and mix everything really well. Prepare smooth round balls from the potato mixture and keep them on a plate.
4. After 5 minutes, batter will become fluffy. Add ¼ tsp black pepper powder, more than ¼ tsp sendha salt and 2 tbsp green coriander in the batter and mix thoroughly. Cut the potatoes into ¼ cm thick roundels and put them directly in the batter.
5. Heat sufficient oil in a wok to deep fry the pakoras. When the oil becomes hot, one by one coat the potato slices evenly with the batter and drop them in the oil. Reduce the flame and fry the pakodas till they become golden brown from both the sides. Then drain out the pakodas on absorbent paper placed upon a plate.
6. Now wrap the potato mixture balls nicely in the batter and drop them gently in the hot oil. Fry the vada until they become golden brown from all the sides. Later, transfer them on the same plate. Aloo pakoda and aloo vada for vrat are ready.
Serving:
7. Serve these crispy and delicious aloo vada and aloo pakoda steaming hot along with falahari raita or chutney.
Suggestion
You can use buckwheat flour or samo rice rice instead of water chestnut flour.
[ Ссылка ] Singhara Pakora Recipe video by Nisha Madhulika
