Aloo Pakoras Recipe
Servings: 4
Ingredients
- 450 gm Potatoes
- 2 Tbsp. Sunflower or possibly vegetable oil
- 1/2 tsp Cumin seeds
- 1 med Onion, finely minced
- 1 x Green chilli, seeded and minced
- 2 tsp Grated fresh ginger
- 1/4 tsp Grnd turmeric
- 2 Tbsp. Finely minced fresh coriander
- 1 tsp Salt or possibly to taste Cornflour, as required
- 1 lrg Egg Oil for deep frying
Directions
- Peel and cut the potatoes into small pcs and boil with plenty of salted water till tender, but not mushy. Leave to drain and dry in a colander, then mash lightly.
- In a small saucepan, heat the oil over a medium heat and add in the cumin seeds. As soon as they splutter, add in the onions, green chillies and ginger. Fry for 3-4 min till the onions are soft.
- Stir in the turmeric, coriander leaves and salt, remove from the heat and add in the mashed potatoes, cornflour and egg. Stir till all the ingredients are well blended.
- Heat the oil for deep frying in a wok or possibly other suitable pan over a medium to high heat. Drop a tiny amount of the potato mix into the oil to test the temperature. If the potato mix starts sizzling and floating to the top immediately, then the oil is at the right temperature.
- Pick up 1 Tbsp. of the potato mix and, with another spoon, make a rough croquette shape, then gently push it into the warm oil.
- Fry as many as the pan will hold in a single layer without overcrowding the pan. Too many of them together in the pan will lower the temperature of the pan causing them to break up, so watch out.
- Fry till well browned (5-6 min) then drain on absorbent paper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 4 servings | |
| Calories 148 | |
| Calories from Fat 67 | 45% |
| Total Fat 7.44g | 9% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 589mg | 25% |
| Potassium 463mg | 13% |
| Total Carbs 19.57g | 5% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.15g | 1% |
| Protein 2.52g | 4% |
