sweet potato pakora recipe | sweet potato podi recipe

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sweet potato pakora | sweet potato podi | sweet potato fritters with detailed photo recipe. basically, sweet potato pakoda is popular evening snack served with masala chai.
sweet potato podi
sweet potato pakoda | sweet potato podi | sweet potato fritters
with step by step photo recipe. pakora’s are popular and favorite evening snack recipe all over india. you can easily find a street vendor preparing these pakoda’s in every corner of a street. one such variety is sweet potato pakoras. it is prepared by thinly slicing the pakora’s. it is then dipped in a besan batter and deep fried till golden brown color.

i always crave for deep fried pakora’s especially during evenings. specifically, during monsoon season, i use to have variety of pakoda’s prepared daily. the advantage here is, the batter of pakora’s can be reused. change the vegetable and you have totally new recipe. i try to mix and match with vegetables like, onion, tomato, capsicum and even eggplant.

sweet potato fritters

pakora’s are usually served as snack or side dish with choice of chutney. this can be served as it is without any dips. i personally, prefer sweet potato podi with coconut chutney. i developed this combination from my last trip to munnar, kerala.

check out my other snack recipes collections. specifically, pathrade, pav bhaji, medu vada, goli baje, bread masala, and churumuri. also, spinach pakoda, onion pakoda, instant bread medu vada, sabudana vada and idli pakora.

pakora recipe | sweet potato pakoda | sweet potato fritters recipe card below:

5.0 from 2 reviews
sweet potato podi | sweet potato fritters
 
Prep time
Cook time
Total time
 
sweet potato podi | sweet potato fritters
Author:
Recipe type: snack
Cuisine: south india
Serves: 3 Servings
Ingredients
  • 1 sweet potato
  • 1 cup besan / gram flour
  • 2 tbsp rice flour
  • ½ tsp turmeric powder
  • 1 tsp chilli powder
  • pinch baking soda
  • salt to taste
  • water to prepare batter
Instructions ( 1 cup =255 ml)
  1. wash the sweet potato and scrape the skin off.
  2. later cut the sweet potatoes into thin slices.
  3. mix gram flour, rice flour, chilly powder, turmeric powder, salt, baking soda and water.
  4. make a fairly thick batter by adding little water at a time to avoid lumps from formation.
  5. now add more water and make the batter little thin. (do not make it watery consistency)
  6. dip the slices into the batter and make sure it coats all side.
  7. deep fry the sweet potato in oil.
  8. serve hot with tea or coffee as your evening snacks.


sweet potato podi | sweet potato pakoda | sweet potato fritters step by step photo recipe:

  1. wash the sweet potato and scrape the skin off.
    sweet potato fritters
  2. later cut the sweet potatoes into thin slices.
    sweet potato podi
  3. mix gram flour, rice flour, chilly powder, turmeric powder, salt, baking soda.sweet potato fritters
  4. make a fairly thick batter by adding little water at a time to avoid lumps formation.
    sweet potato fritters
  5. now add more water and make the batter little thin.
    sweet potato fritters
  6. dip the slices into the batter and make sure it coats all side.
    sweet potato podi
  7. deep fry the sweet potato in oil.
    sweet potato podi
  8. serve hot with tea or coffee as your evening snacks.
    sweet potato podi
  9. your sweet potato pakora is ready.sweet potato fritters


notes:

  • adding a pinch of baking soda makes your pakora puffy and crispy
  • adding rice flour makes your podi crispy and crunchy.
  • you can also substitute sweet potatoes with potato, cauliflower, capsicum or even eggplant.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

10 COMMENTS

  1. Interesting, as I had not heard of this combination! Bet it tastes good?

    Just curious to know, where are you from? We usually have Hebbaar’s in Karwar-Bhatkala coastal belt of Karnataka (may extend).

    Names for any dish is purely one’s discretion. Here, especially yours. I would have preferred to call it out as ‘baje’, not typical North Indian Pakora/pakoda or Podi. This reflects ‘ourness’
    (Kindly do not mistake my intention)

    Podi at my place refers to any veggie shallow fried with rave (sooji or semolina) mixed with syrup made up of a souring (usually tamarind) & pungent (usually red chilli powder) agents along with ingu neeru (hing or asafoetida) & salt. (You may know it :D)

    Keep up the fantastic work,
    Cheers

    • Hey chetana,

      I am from udupi and currently living in Australia. Yes I call this as podi or in my native but i have used the name pakora for larger audience or more common name.

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