Chotu ke Pakode is a popular Haridwar Street Food from the state of Uttarakhand. This is a pakoda platter where assorted pakodas are double fried and served with chat masala on top.
I came across this chaat from a youtube video that was featuring Haridwar Street Food. A plate of this Pakode will have assorted doubled fried pakode sprinkled finally with chaat masala.
It is particularly popular from one shop where the chaat wala has fried pakodas on display. When you let him know your choice of vegetables, he will measure and fry again for you, finally sprinkling the masala over it.
The pakoras were surely looking so sinful. He has a variety of pakora to offer, ranging from Plantain, Palak Bajji, Lotus Stem to regular ones like Aloo, Onion, Gobi, etc.
I had made this as part of the Haridwar Street Food. If you are looking for other recipes from Uttarakhand, you can make this Roat or Swala. I had created a Pakoda Platter for the Thali theme as well.
I will be sharing popular street food from different states this week. Today's special is from Haridwar.
PIN This for Later!
Step By Step Pictures for making these Chotu ke Pakode
Chotu ke Pakode - Haridwar Uttarakhand Street Food
- 1 cup Besan / Gram Flour
- 1/4 cup Potato sliced
- 1/4 cup Brinjal sliced
- 1/4 cup Onions
- 1/4 cup Cauliflower florets
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Ginger Garlic Paste
- Salt to taste
- 1/4 teaspoon Amchur Powder / Dry Mango Powder
- Chaat Masala as required
- Kala Namak as required
- Cooking Oil for deep frying
- In a bowl, take the flour along with red chilli powder, amchur powder, salt, turmeric powder, ginger garlic paste, and mix well.
- Slowly add water to make a lump less batter.
- Prep and slice all the vegetables.
- Heat the kadai with cooking oil and when it is hot, dip the vegetables in the batter to coat all over and gently drop into the oil.
- Cook on both sides and drain to a kitchen towel.
- When the vegetables are all done, cut into smaller pieces and deep fry again till crispy.
- Drain and serve with chat masala and kala namak sprinkled on top.