Aloo Pakoda with Tamatar Pudina Chutney (Potato Fritter with Tomato Mint Chutney) - Vegan Indian Snack Recipe

Aloo is such a versatile vegetable which is so widely used in Indian cuisine in different forms. Aloo ke Pakode is one such dish which is easy to make whenever we feel like munching or it can serve as a great snack for tea time. Aloo Pakoda is a potato slice dipped in very mildly spiced gram flour batter and then deep fried. In this recipe, we are going to look into making aloo pakoda and tomato-mint chutney. Aloo pakoda is generally very plain and basic whose taste is enhanced by dipping it into a bowl of spicy and tangy chutney. This a great combination to have for balances of flavours. First, we will see how easy it is to make aloo pakode and then how easier it is to make a refreshing tangy chutney. Let's get started.

 

Preparation Time : 5 minutes

Cooking Time :  15 minutes

Serving : 3

ALOO PAKODA

INGREDIENTS

1 cup gram flour

2-3 medium sized potatoes

1 cup water

1/4 teaspoon turmeric powder

1/4 teaspoon red chilly powder

Salt to taste 

Oil for deep frying

RECIPE

1. Take a sauce pan or any container with depth and add gram flour.

2. Now, slowly start adding water to the flour. Do not add all the water at once as it will form lumps which will be very difficult to dissolve later. Keep adding little water and then mixing the mixture properly. You will finally get a batter without lumps.

 

3. Now add turmeric, red chilly powder and salt to taste. Mix it well. Keep it aside.

 

 

4. Take the potatoes. Peel them and then using slicer, make thin slices. I use a multipurpose grater, slicer ! It has options for different sizes and thickness. You can find similar item here.

5. Put a wok on the gas on high flame and pour oil. Now, let the oil get hot. When oil gets hot and fumes start to appear, it is ready to fry some pakodas.

6. Dip a cut potato slice into the batter we previously prepared and coat it completely. Now, just put it carefully into the oil. Reduce the flame from high to medium.

Now, do this for all the potato slices and when they turn golden yellow and starts to look crisp, transfer them onto a plate covered with tissue paper. Tissue paper will help to absorb excess oil from the fritters.

TOMATO-MINT CHUTNEY

INGREDIENTS

 2 tomatoes

A handful of fresh mint leaves

1-2 teaspoon of lemon juice

2-3 green chillies

Roasted cumin powder

Salt to taste

Black salt to taste

 RECIPE

 1. Take tomatoes, mint leaves, green chillies and roughly chop them.

2. Put the cut pieces into the mixer grinder.

 

3. Add salt, black salt, cumin powder and lemon juice. If you do not have cumin powder, then just take 1/4 teaspoon cumin seeds and dry roast them on a pan and when they turn brown, transfer them into the above mixer grinder.

 4. Blend the above items and you can add water if you want thinner consistency. Transfer the chutney into a bowl. It is upto you. Your tomato-mint chutney is ready.

 

Plate aloo pakodas and chutney together and enjoy them while sitting in your balcony watching the raindrops hit the Earth. Heavenly ! These are vegan friendly snacks for tea time, general snacking and they are a go to snack for monsoon season. This recipe is really quick and easy to make even for the beginners but still so flavorful and tasty. I would love to know how this recipe turned out for you. Serve the aloo pakodas hot with chutney at room temperature. Enjoy!