Aloo Lachha Pakoda
Crunchy Aloo Lachha Pakoda (fritters) for Your Next Gathering! If you're looking for a quick and easy recipe for your next teatime gathering or for those observing fast, look no further! With its crispy, crunchy texture, everyone is sure to love it. Lachha fritters can be enjoyed on their own,...
Ingredients
- 2cupPotato (grated)
- 1/2cupSama Flour (Barnyard Millet Flour)
- 1tspSendha Namak (Rock Salt)
- 1/2tbspRed Chilli Flakes
- 2Green Chillies (finely chopped)
- 1/2tbspGinger (finely chopped) (optional)
- 1/2tbspAmchur (dry Mango Powder)
- 1tspCumin Powder
- 1tbspCoriander Powder
- 2tbspchopped Coriander leaves
- 1/2cupWater (as needed)
- Oil for frying
How to make Aloo Lachha Pakoda
Grate the potatoes with a grater in one direction and soak them in water to prevent browning.
Rinse and squeeze out water, then pat them dry.
In a mixing bowl, combine the grated potatoes, sama flour, sendha namak, red chilli flakes, green chillies, ginger (if using), amchur, cumin powder and coriander powder.
Mix gently; add water if needed to bind the ingredients.
Heat oil in a deep pan or kadai over medium heat until it's hot enough for frying. To test, drop a small amount of the potato mixture into the oil; it should sizzle and rise to the surface without browning too quickly.
Take small portions of the potato mixture, flatten them slightly with your fingers, and then place them in the hot oil.
Turn the pakoda/fritters occasionally, and fry until they turn crispy and golden.
Use a slotted spoon to transfer the fritters to a kitchen towel to drain excess oil.
Serve hot with a side of curd mixed with green or tamarind chutney.
Enjoy!
Tips & Tricks
Soaking and rinsing the potatoes removes excess starch for crispier fritters.
Adjust seasonings to taste.
Serving portions may vary.
FAQS
How do I make Aloo Lachha Pakoda crispy and crunchy?
To achieve a crispy and crunchy texture for your Aloo Lachha Pakoda, ensure that you pat the grated potatoes dry after soaking them. This removes excess moisture, which can make the fritters soggy. Additionally, frying them in hot oil and turning them occasionally will help them cook evenly and become golden brown.
Can I make Aloo Lachha Pakoda gluten-free?
Yes, Aloo Lachha Pakoda is naturally gluten-free when made with sama flour (barnyard millet flour). This makes it a great option for those with gluten sensitivities or celiac disease. Just ensure that all other ingredients, especially any dips or chutneys you serve with it, are also gluten-free.
What are some good substitutes for sama flour in Aloo Lachha Pakoda?
If you don't have sama flour on hand, you can substitute it with other gluten-free flours like rice flour or chickpea flour (besan). However, keep in mind that the texture and flavor may vary slightly. Adjust the water content as needed to achieve the right consistency for the batter.
How should I store leftover Aloo Lachha Pakoda?
To store leftover Aloo Lachha Pakoda, allow them to cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 2-3 days. To reheat, place them in an oven or air fryer to regain their crispiness instead of using a microwave, which can make them soggy.
What dips or chutneys pair well with Aloo Lachha Pakoda?
Aloo Lachha Pakoda pairs wonderfully with a variety of dips and chutneys. You can serve them with green chutney made from mint and coriander, tamarind chutney for a sweet and tangy flavor, or even a simple yogurt dip mixed with spices. These accompaniments enhance the taste and make for a delightful snack.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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