Pakodi Ka Raita A raita with a difference, potato and kootoo ka atta pakodis dipped in spiced yogurt This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 22 Feb 2016 in Recipes Course New Update Main Ingredients Kooto ka aata, Potato Cuisine Gujarati Course Raitas Prep Time 16-20 minutes Cook time 16-20 minutes Serve 4 Taste Sour Level of Cooking Easy Others Veg Ingredients list for Pakodi Ka Raita 1 1/ cups Kooto ka aata 1 large Potato boiled to taste Rock salt (sendha namak) 1/2 tsp + to taste Red chilli powder to deep fry Ghee 2 cups Yogurt 1 teaspoon Cumin powder 1/2 teaspoon Black pepper powder 1 tablespoon Fresh coriander leaves chopped Method Grate and pass the boiled potato through a sieve. Make a batter of dropping consistency using kootoo ka ata, potato, rock salt, red chilli powder and water. Heat sufficient ghee in a kadai and drop tablespoons full of batter directly into the hot ghee. Fry till golden brown. Drain and transfer into a bowl of water. Squeeze the pakodis to remove excess water and keep aside. Whisk yogurt to a smooth consistency. Add rock salt and cumin powder and mix well. Add pakodis and mix gently. Garnish with red chilli powder, pepper powder and finely chopped coriander leaves. Nutrition Info Calories 1335 Carbohydrates 161.4 Protein 37.1 Fat 60.5 #Potato #Rock salt (sendha namak) #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article