Easy Potato Pakodi /Fritters – Monsoon Special

I am not a very big fan of monsoons. I like the rain as a phenomenon as such, but not the annoying wetness that trails it like its evil shadow. Or the insects that come out from their hiding. Or the fact that I might have to sit with wet clothes on because I forgot an umbrella. But one thing, I particularly like about it is the food attached with it.

Hot spicy pakodi’s for instance.

I crave pakodi’s day and night during this season. And all kinds of it. The creamy potato ones, the crispy spinach leaves, the indian version onion rings or my mother’s special just mix all vegetables up and surprise yourself with each bite you take.
Today, I will tell you the basic yet the most loved pakodi of the wide pakodi family: Potato Pakodi.

There is nothing more desi than hot crispy pakodi served with spicy green chutney and sweet tea to cleanse your plate. And this monsoon, I decided to learn how to whip up a batch to spoil my taste buds.


  • Besan: 1 ½ cup
    • Medium Sized Potatoes: 4
    • Turmeric Powder/ Haldi : One teaspn.
    • Red/ green chillies : 6-7
  • Onion- 1 medium sized
    • Salt as per taste
    • Cumin Seeds/ Zeera: One Teaspoon

Serves : 3-4

How to:


Peel and chop your potatoes. Make sure you wash them or your mom will freak out.


Take your besan in a bowl. Add turmeric powder.

Gradually add water.  I added half a cup first.


If your batter looked something like this, that is SOS for more water.

But be careful. You don’t want your mixture to be too watery that it slides of the potatoes so add three tablespoons of water after you add the initial half cup till it is smooth.

Take the chillies in a blender and add roughly chopped onions. Blend it to a smooth red paste. I used red chillies since we had them but you can use green ones too.

Add salt.

Add this paste to your besan mixture and mix.

Throw in the cumin seeds.

Finally add your potato slices. Don’t add all of them in at the same time. That will be one not so beautiful mess.


Heat oil in your wok. When it is hot enough, add individual dipped potato slices and fry till golden brown.


Serve it hot with a green chutney and enjoy the few pleasures of the messy rain. Preferably sit near your balcony to sate a certain stereotype of eating pakodis.

Hit like if you love pakodis and comment your experiences and for more such pakodi recipes, chuck me a follow!










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