Onion and Potato Fries Recipe:
Crisp onion and potato fries, alias ‘the classic Indian pakodas or bhajias’
The monsoon finally arrived and such a relief it is, almost a new life rekindled after all the sunny gloom. As it started pouring this evening I rushed to my terrace and stood captivated at the sight of the dull, dirty tress coming back to the lush green of life. A few minutes into the self-possession and I could feel my heart dance to the rhythm of the pitter-patter of those rain drops. All drenched I came back indoors not before half an hour of soaking in the holy waters, it felt surreal.
Once indoors and back to reality I first changed and dried myself, and then went straight into the kitchen and put some water on the stove for my adarak ki chai (ginger tea) and picked some onions and potatoes. You must have guessed it already; it was indeed “adrak wali Chai & Alo pyaaz ke pakoda” (Ginger tea and Onion-Potato Fries) on the way. These are the perfect and the best fit to a mood that’s romanticised by the rains; well the cravings for all that is fried, a hot flavoured cup of tea would linger on all through the rainy weather. Here goes my recipe to the crisp, hot classic Indian Pakodas.
Ingredients: (A bowl full –Serves 3-4)
- 4 large onions, split to half and thin sliced
- 2 large potatoes, peeled and cut to thin strips or just grate it over the large holes of your grater
- 4 tablespoon of gram flour/ chickpea flour/ besan
- 8-10 cloves of garlic
- 3-4 green chillies
- ½ teaspoon red chilli powder
- A teaspoon of roasted cumin powder
- Few dry coriander seeds
- Oil for frying
- Fine crush the garlic and green chillies together using a mortar and pestle
- Toss grated potatoes and onions together, add the flour slowly only to loosely fold onion and potatoes together. Do not add too much of flour. Add a tablespoon of two of water if required.
- Then add all other ingredients leaving oil and mix together. Do add the crushed garlic and chillies as well and make a loose batter.
- Heat enough oil in a frying pan or Indian wok, drop a small bunch of about half a tablespoon of the mixture in the oil.
- Deep fry until golden brown and crisp. Serve hot with tomato ketchup along with a cup of Indian flavoured Tea.
Dos and Don’ts:
- Do add a pinch of garam masala powder if you like.
- If you don’t like garlic, simply let it go and fine chop the green chillies and mix into the batter.
- Just don’t add too much flour, and keep the batter loosely bind.