How to make Sindhi Aloo Pyaaz ke Pakode - Potato and onion pakode made in the Sindhi style.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potato (आलू), Onions (प्याज़ )

Cuisine : Sindhi

Course : Snacks and Starters

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Sindhi Aloo Pyaaz ke Pakode Recipe Card

Sindhi Aloo Pyaaz ke Pakode
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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

For more recipes related to Sindhi Aloo Pyaaz ke Pakode checkout Dilli Aloo Kachalu Chaat, Aloo Ki Tikki, Potato Pancakes, Batata Vada - Street Food . You can also find more Snacks and Starters recipes like Keema Ball Omelette, Dahi Murgh Kebab, Potato Chutney Rolls, Honey Soya Fish With Chilli Pomegranate Salsa.

Prep Time : 11-15 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sindhi Aloo Pyaaz ke Pakode Recipe

  • Potato cut into 1 centimeter cubes 1 large

  • Onions finely chopped 2 large

  • Gram flour (besan) 1 1/2 cups

  • Green chillies finely chopped 3

  • Cumin seeds 1/2 teaspoon

  • Ginger finely chopped 1/2 inch

  • Coriander seeds crushed 1/2 teaspoon

  • Fennel seeds (saunf) crushed 1/2 teaspoon

  • Soda bicarbonate 1/4 teaspoon

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Oil for deep-frying

Method

Step 1

Heat sufficient oil in a kadai.

Step 2

Put potato in a bowl, add onions, gram flour, green chillies, ginger, cumin seeds, coriander seeds, fennel seeds, soda bicarbonate, salt, turmeric powder and coriander leaves and mix well. Add one cup water and mix well to make thick mixture.

Step 3

Drop spoonsful of the mixture into hot oil and deep-fry, stirring occasionally, till three fourth done on all the sides. Drain on absorbent paper.

Step 4

Break them into smaller pieces and refry in the same oil till crisp and golden. Drain on absorbent paper.

Step 5

Arrange them on a serving plate and serve hot.