Kuttu Potato Pakoda
Rating
⭐⭐⭐⭐☆ (4.8/5) | "Kuttu Potato Pakoda: Fasting Snacks." |
Overall Preparation Time: 30 minutes
Recipe Yield: 4 servings
Ingredients Required
Step-by-Step Preparation
1. Prepare the Potatoes
Slice the potatoes thinly to ensure even cooking.
2. Make the Batter
- In a mixing bowl, combine the kuttu flour, black pepper powder, and salt.
- Add water gradually to make a thick, lump-free batter.
3. Coat the Potatoes
Dip the potato slices into the batter, ensuring they are evenly coated.
4. Deep Frying
- Heat sufficient oil in a deep pan or kadai.
- Gentely, drop the batter-coated potato slices one by one into the hot oil.
- Fry them on medium heat, turning occasionally to ensure even cooking.
- Once golden brown and crispy, remove them using a slotted spoon and place on tissue paper to drain excess oil.
5. Serve and Enjoy
Serve hot with chilled curd or green coriander chutney for an irresistible fasting snack!
Tips for Perfect Kuttu Pakoda
- Ensure the batter consistency is thick to coat the potato slices properly.
- Always fry on medium heat to avoid burning and ensure the pakodas are cooked through.
- Use rock salt (sendha namak) if preparing for Navratri or other fasting days.
Nutritional Information
Nutrient | Per Serving (1 Portion) |
---|---|
Calories | 220 kcal |
Carbohydrates | 32 g |
Fats | 8 g |
Protein | 4 g |
Fiber | 3 g |
Cholesterol | 15-20 mg |
Total Time Breakdown
Activity | Time Required |
---|---|
Slicing the potatoes | ~5 minutes |
Preparing the batter | ~5 minutes |
Coating the potato slices | ~3 minutes |
Heating the oil | ~2 minutes |
Frying the pakodas | ~15 minutes |
Total Time: ~30 minutes
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