Potatoes are also known as ‘Aloo” in the Indian subcontinent. A vegetarians delight, this is a very veteran vegetable and can mix along with all the other vegetables. Potato is very rich in carbohydrates and protein.
Kotu Aloo Pakora
Kotu Atta (Buckwheat flour) – 1 cup
Coriander leaves (finely cut) – ¼ cup
Black pepper powder – ½ tbsp
Vegetable oil or ghee – as per need
Potatoes – 3 medium nos, boiled
Rock salt (Sendha Namak) – ½ tsp
Method Of Preparation
1)Take the flour, salt, coriander and pepper in a round dish and keep mixing it.
2)Take water and cream and make it into a smooth and consistent batter.
3)Cover it and keep it separately for twenty mns.
4)Once the boiled potatoes are cool, peel the skin and cut each of it into diagonal slice.
5)Heat required vegetable oil or ghee in a pan. Heat it on moderate flame.
6)Take little slices of potatoes and put it into the batter. Cover them with a lid.
7)One by one, put the potatoes into the oil.
8)Keep frying as much as potato as possible as long as they are on top of the oil.
9)Keep frying till it becomes reddish in color. It needs to be crisp
10)This needs to be served hot.