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.