Enjoy these for a lazy weekend Brunch!
Potato, mashed - 1 cup
Gram flour / chickpea flour - 2 tbsp
All purpose flour / Maida - 2 tbsp
Corn flour (not corn starch) - 2 tbsp
Onions - 1/ 2 small or 2 -3 tbsp
Green chilies - 1 medium
Curry leaves handful
Coriander leaves handful
Red Chili powder ¼ tsp
Ajwain / Vammu - ¼ tsp
Salt to taste
Water to mix
Oil for deep frying
How to make the Potato Pakodi
MW potatoes for 4 -5 mins, soak in water and peel the skin. Mash well with a fork when it is still hot.
In a bowl, take onions, coriander leaves, curry leaves, mashed potato, ajwain, salt, red chili powder and mix well.
Then add all the flours and mix well. Slowly sprinkle water to knead to a stiff dough.
Heat a kadai with oil for deep frying.
Take small balls of the dough and gently drop into the hot oil. The pakodis are meant to be shapeless. So scatter it on the oil.
Cook on low flame till it changes colour, then on high for it to get crispy.
Corn flour is the yellow maize corn and is not the starchy cornflour we get in India.
Including the cornflour, maida makes it look and taste almost the same as Maddur Vada.
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