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.
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.
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:
sweet potato podi | sweet potato fritters
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
- wash the sweet potato and scrape the skin off.
- later cut the sweet potatoes into thin slices.
- mix gram flour, rice flour, chilly powder, turmeric powder, salt, baking soda and water.
- make a fairly thick batter by adding little water at a time to avoid lumps from formation.
- now add more water and make the batter little thin. (do not make it watery consistency)
- dip the slices into the batter and make sure it coats all side.
- deep fry the sweet potato in oil.
- serve hot with tea or coffee as your evening snacks.
sweet potato podi | sweet potato pakoda | sweet potato fritters step by step photo recipe:
- wash the sweet potato and scrape the skin off.
- later cut the sweet potatoes into thin slices.
- mix gram flour, rice flour, chilly powder, turmeric powder, salt, baking soda.
- make a fairly thick batter by adding little water at a time to avoid lumps formation.
- now add more water and make the batter little thin.
- dip the slices into the batter and make sure it coats all side.
- deep fry the sweet potato in oil.
- serve hot with tea or coffee as your evening snacks.
- your sweet potato pakora is ready.
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.
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.
Beautifully written and explained
nice to hear about it Prashanth
thanks a lot for the recipe. I would certainly try this
certainly try it and let us know the feedback.
very nicely explained and thanks a lot for recipe.
thanks a lot Raju.
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