Crispy Lachcha Palak Aloo Pakoda
Crispy and crunchy fritters made with shredded potatoes and spinach, perfectly spiced and deep-fried—an ideal tea-time snack.
Ingredients
- 2 large potatoes peeled and grate
- 2 cups fresh spinach (palak) finely chopped
- 1 cup besan (gram flour)
- 2 tbsp rice flour
- 2-3 green chillies finely chopped
- 1 tsp ginger-garlic paste
- 1 tsp carom seeds (ajwain)
- 1 tsp turmeric powder
- 1 tsp kashmiri red chilli powder
- salt to taste
- oil for deep frying
Instructions
Prepare potatoes:
- Grate potatoes and soak in cold water for 5 minutes.
- Drain and squeeze out all excess water.
Mix ingredients:
- In a bowl, combine potatoes, spinach, green chillies, ginger-garlic paste, and spices.
Bind mixture:
- Add besan and rice flour.
- Mix gently to form a thick coating. Do not add water initially.
Adjust texture:
- If needed, sprinkle a few drops of water to bind the mixture.
Heat oil:
- Heat oil in a deep pan on medium-high heat.
Fry pakoda:
- Drop small rough portions into hot oil without shaping.
- Fry until golden and crispy.
Drain:
- Remove and drain on a paper towel.
Serve:
- Serve hot with tamarind chutney or green chutney.
Notes
Pro Tips:
✔ Squeeze potatoes well for crispiness.
✔ Do not add excess water.
✔ Fry on medium heat for even cooking.
✔ Keep texture rough for extra crunch.
✔ Serve immediately for best taste.
✔ Do not add excess water.
✔ Fry on medium heat for even cooking.
✔ Keep texture rough for extra crunch.
✔ Serve immediately for best taste.
