This Onion Potato Pakoda recipe is perfect for enjoying while watching the match! Made with thinly sliced onions and potatoes mixed with spices, these crispy fritters are a tasty snack. The recipe yields golden brown, crispy bhajiyas that can be enjoyed with chutneys.
1: In a large mixing bowl, combine the thinly sliced onions, thinly sliced potatoes, green chilies, fresh coriander leaves, and curry leaves.
2: Add the rice flour, gram flour, ginger garlic paste, salt, turmeric powder, red chili powder, roasted cumin powder, and carom seeds to the bowl.
3: Mix well to ensure that the vegetables are evenly coated with the flour mixture.
4: Gradually add water while stirring to form a thick batter. Ensure there are no lumps in the batter.
5: Heat oil in a deep frying pan or kadai over medium-high heat.
6: Once the oil is hot, carefully drop spoonfuls of the batter-coated mixture into the hot oil.
7: Fry in batches, making sure not to overcrowd the pan.
8: Fry the bhajiyas until they turn golden brown and crispy.
9: Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
10: Serve hot with green chutney or tamarind chutney.
