Aloo Take (Sindhi Monsoon Pakora)
Sindhi-Hindu monsoon snack — onion and potato slices dipped in spiced besan-rice flour batter (with ajwain, amchur, kashmiri chilli), deep-fried into crispy fritters. Served with mint-coriander chutney and masala chai.
Ingredients
- ajwain — 2 g
- Chickpea Flour — 120 g
- Turmeric — 2 g
- Rice Flour — 30 g
- ginger paste — 8 g
- Mustard Oil — 250 g (for-frying)
- dry kashmiri chillies — 3 g
- salt — 5 g
- amchur powder — 2 g
- Potato — 200 g (sliced-thin)
- green chillies — 12 g
- Asafoetida — 1 g
- Cumin Seeds — 3 g
- onion — 150 g (sliced-thin)
Method
- Slice 200 g potato + 150 g onion thin (2 mm).
- Make a thick batter: whisk 120 g besan + 30 g rice flour + cumin + ajwain + turmeric + kashmiri chilli + amchur + asafoetida + salt + ginger paste + chopped green chilli with 200 ml cold water - thick enough to coat the back of a spoon.
- Add the sliced onion + potato into the batter. Mix - each piece should be fully coated.
- Heat 250 g mustard oil to 170°C. Drop spoonfuls of the mixture; fry on medium for 5 min till golden brown.
- Flip once during frying. Drain on paper. Serve hot with mint chutney, tamarind chutney and masala chai.
Common questions
- Aloo Take (Sindhi Monsoon Pakora) ko English mein kya kehte hain?
- सिंधी आलू टके (मानसून पकोड़ा) ko English mein Aloo Take (Sindhi Monsoon Pakora) likhte hain.
- Ek plate Aloo Take (Sindhi Monsoon Pakora) mein kitni calories hoti hain?
- 769 kcal per plate.
- Kitna time lagta hai?
- 30 min lagta hai — 15 min taiyari, 15 min pakana.