How to make Chai Pakode - SK Khazana -

Hot masaledar potato and onion pakode served with cups of hot tea – simply magnificent

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chai, Potato (आलू)

Cuisine : Indian

Course : Snacks and Starters


You can also find more Snacks and Starters recipes like Katori Chaat Egg and Cheese Sandwich Jain Mexican Burritos Basil Patrani Macchi

Chai Pakode - SK Khazana

Chai Pakode - SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chai Pakode - SK Khazana Recipe

  • Chai to serve

  • Potato cleaned 1 large

  • Onion 1 medium

  • Green chillies 2

  • Salt to taste

  • Gram flour (besan) 1 1/2 cups

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1/4 teaspoon

  • Carom seeds (ajwain) 1/4 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Curry leaves 15-20

  • coriander leaves chopped 2 tablespoons

  • Spinach leaves (palak) shredded 8-10

  • Coriander seeds crushed 1 teaspoon

  • Oil for deep-frying

  • Green chutney to serve

Method

Step 1

Finely chop potato without peeling and finely chop onion and green chillies. Transfer into a large bowl, add salt and mix well. Set aside for 5-10 minutes.

Step 2

Add gram flour, turmeric powder and red chilli powder. Crush carom seeds lightly between your palms and add. Add fennel seeds, curry leaves, coriander leaves, spinach leaves and crushed coriander seeds and mix till well combined.

Step 3

Heat sufficient oil in a kadai, drop in small portions of the mixture and deep fry till golden and crisp. Drain on absorbent paper.

Step 4

Keep the pakode on a serving plate and serve hot with chai and green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.