aloo laccha pakora recipe | crispy potato lachha pakoda | aloo pakoda with detailed photo and video recipe. one of the simple and easy deep fried snack pakora made with potato grate and blend of spices. unlike the traditional pakora recipes which are made with a combination of besan and rice flour, this recipe of laccha pakora is made with maida and cornflour. it is crispy, flaky and brittle as compared to the soft besan pakoda and can be easily served as it is or can be tossed with indo chinese sauce to make an awesome starter.
in my previous post of lachha cabbage pakora, i did receive a warm response and more importantly, i was asked to prepare something similar with potato grate too. therefore, this post is just fulfilling that request. as matter of fact, i have prepared very similar to it. starting from the grating of the potatoes, and with the addition of spices and flour are very simple. yet these 2 recipes are completely different. particularly the taste is very different. for instance, the potato is loaded with starch in it and hence it makes it more filling. whereas, the cabbage is more crunchy and crispy as it has a more flat surface.
furthermore, some more additional tips, suggestions and variants to the crispy potato lachha pakoda. firstly, i would heavily recommend using the same potatoes used to make french fries or chips. these are generally less in starch content and hence tend to become crispier after it is deep-fried. secondly, i have shared a simple and easy chutney or dip particularly specific for this snack. yet you may skip it and serve these with any store-bought sauce, dip or chutney. lastly, before mixing spices and flour, make sure the potato grate is completely dry and do not have any moisture. otherwise, the potato pakora may not turn flaky and lacchedar.
finally, i request you to check my other related snacks recipes collection with this post of aloo laccha pakora recipe. it mainly includes my other related recipes like gobi pepper fry, potato murukku, crispy veg starter, macaroni kurkure, onion samosa, railway cutlet, aloo papdi, roti tacos, palak patra, moong dal kachori. further to these i would also like to add some more additional recipe categories like,
aloo laccha pakora video recipe:
recipe card for crispy potato lachha pakoda recipe:
aloo laccha pakora recipe | crispy potato lachha pakoda | aloo pakoda
Ingredients
- 4 aloo / potato
- ¼ tsp turmeric
- 1 tsp chilli powder
- ½ tsp garam masala
- 1 tsp chaat masala
- ½ tsp salt
- pinch hing
- 1 chilli, finely chopped
- 2 tbsp coriander, finely chopped
- ½ cup maida
- ½ cup cornflour
- oil, for frying
Instructions
- firstly, peel the skin of potato. make sure to take a large and fresh potato.
- grate using a grater. make sure to grate in one side. do not go to a fro, just grate one direction.
- take a long grated potato into a large bowl and rinse with cold water to get rid of excess starch.
- drain off the potato and squeeze off the water.
- now add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala, 1 tsp chaat masala, ½ tsp salt and pinch hing.
- also, add 1 chilli and 2 tbsp coriander. mix well making sure all the spices are well combined.
- further, add ½ cup maida and ½ cup cornflour. you can replace corn flour with rice flour.
- mix gently, coating all the aloo well with flour. do not squeeze, as the aloo will then form a lump and not be crispy.
- now take a small ball sized mixture and deep fry in hot oil.
- keep stirring in between and fry on medium flame.
- fry until the aloo pakoda turns golden brown and crisp.
- drain off the aloo over the kitchen towel to remove excess oil.
- finally, aloo laccha pakora recipe tastes great with dahi chutney.
Nutrition
how to make aloo laccha pakora with step by step photo:
- firstly, peel the skin of potato. make sure to take a large and fresh potato.
- grate using a grater. make sure to grate in one side. do not go to a fro, just grate one direction.
- take a long grated potato into a large bowl and rinse with cold water to get rid of excess starch.
- drain off the potato and squeeze off the water.
- now add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala, 1 tsp chaat masala, ½ tsp salt and pinch hing.
- also, add 1 chilli and 2 tbsp coriander. mix well making sure all the spices are well combined.
- further, add ½ cup maida and ½ cup cornflour. you can replace corn flour with rice flour.
- mix gently, coating all the aloo well with flour. do not squeeze, as the aloo will then form a lump and not be crispy.
- now take a small ball sized mixture and deep fry in hot oil.
- keep stirring in between and fry on medium flame.
- fry until the aloo pakoda turns golden brown and crisp.
- drain off the aloo over the kitchen towel to remove excess oil.
- finally, aloo laccha pakora recipe tastes great with dahi chutney.
notes:
- firstly, make sure to use large potatoes, as we can get good long grated aloo.
- also, squeeze off the water really well. if there is moisture then you end up adding more flour.
- additionally, fry on medium flame else the potato will not turn crisp from inside.
- finally, aloo laccha pakora recipe tastes great when served hot and crispy with masala chai.
Amazing
Thanks a lot.
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