Introduction:

 

The first time I made onion potato pakode, it was during a rainy evening when I craved something warm and crispy. My mother had shared the recipe with me, saying it was her go-to snack for monsoon days. As I gathered the ingredients, the smell of freshly sliced onions and mashed potatoes brought back memories of our cozy kitchen, filled with the sound of rain pattering against the windows. I was excited to recreate that nostalgic moment, and as soon as I took the first bite, I knew I had succeeded.

 

This dish holds a special place in my heart because it’s one of the simplest yet most satisfying recipes I’ve ever tried. There’s something incredibly comforting about the way the onions and potatoes combine with spices to form a crispy, golden snack. Whenever I make it, I’m reminded of my mom’s effortless way of bringing joy to the table with just a few basic ingredients.

 

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Ingredients:

 

Ingredients of Onion Potato Pakode

 

For Pounded Masala:

• ½ tsp Jeera (cumin seeds)
• 2 tsp Coriander seeds
• 8-10 pcs Black pepper
• 1 Dry red chili
• ½ tsp Saunf (fennel seeds)

 

For Bhajji:

• 4 pcs Onion, sliced
• 2 pcs Potatoes, peeled & julienned
• 1 tsp Green chili, chopped
• 1 tsp Ginger, chopped
• 1 tbsp Coriander, chopped
• ½ tsp Salt
• 1 tsp Red chili powder
• ½ tsp Turmeric powder
• 1 tbsp Pounded masala
• 1½ cups Besan (chickpea flour)
• 2 tbsp Rice flour
• ¼ tsp Baking powder
• ½ tsp Ajwain (carom seeds)
• Salt to taste
• Oil for frying

 

For Raw Mango Chutney:

• 1 cup Coriander
• 3 cloves Garlic
• 2-3 pcs Green chili
• 2 tbsp Raw mango, chopped
• ½ tsp Salt
• ½ tsp Black salt
• ½ tsp Roasted cumin powder

 

Sides:

• Raw mango chutney
• Dry chili-garlic chutney
• Fried green chili
• Pav (bread rolls)

 

 

Instructions:

 

Instructions of Onion Potato Pakode

 

Step 1: Prepare the Onion Mixture

• Mix together the sliced onions, chopped green chilies, ginger, coriander, salt, red chili powder, and turmeric powder in a bowl. Let the mixture sit for a few minutes to allow the flavors to meld.
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Step 2: Roast and Crush Spices

• Roast cumin seeds, coriander seeds, black pepper, and dry red chili in a pan. Once they crackle, transfer them to a mortar and pestle and crush them into a coarse spice mix.
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Step 3: Prepare Potatoes

• Cut the peeled potatoes into thin julienne strips. Add these to the onion mixture, ensuring all the strips are well coated with the spices and ingredients.
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Step 4: Combine Ingredients

• Add the pounded masala, besan, rice flour, baking powder, and ajwain to the onion-potato mixture. Mix thoroughly to create a cohesive batter that holds the vegetables together.
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Step 5: Heat Oil

• Heat oil in a deep pan over medium heat. To check if the oil is hot enough, drop a small bit of the mixture into the oil. If it sizzles and rises, it's ready for frying.

 

Step 6: Fry Pakoras

• Take small portions of the mixture, slightly flatten them, and gently drop them into the hot oil. Fry the pakoras until golden and crispy, then remove them with a slotted spoon and drain on a paper towel.
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Step 7: Prepare Chutney

• In a grinder, combine coriander, garlic, green chilies, raw mango, salt, black salt, and roasted cumin powder. Blend into a smooth paste, adding water as needed.
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Step 8: Serve

• Serve the hot pakoras with raw mango chutney, fried green chilies, and pav on the side.
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About the Recipe:

 

This onion potato pakode recipe is a classic example of how minimal ingredients can create magic in the kitchen. The combination of onions, potatoes, and a few simple spices results in a crunchy yet tender snack that’s perfect for any occasion. It’s one of those recipes that never fails to please, whether you’re making it for family, friends, or just treating yourself.

 

What makes this pakode truly special is the balance of textures—the crispiness of the batter combined with the soft, flavorful center of onions and potatoes. The dish is easy to prepare, and within minutes, you’ll have a plate full of golden, crunchy goodness. You can enjoy these pakode on their own, or pair them with your favorite chutney or dipping sauce.

 

 

Cooking Tips:

• Make sure the oil is hot enough before frying the pakode. This helps ensure they turn out crispy and not soggy.
• Slice the onions and potatoes thinly for even cooking and a better texture.
• Don’t overcrowd the frying pan. Fry the pakode in small batches to give them enough space to cook properly.
• Adjust the spices according to your taste. You can add more green chilies or red chili powder for a spicier version.

 

Pairing Guide:

Onion potato pakode pair beautifully with a hot cup of masala chai, especially on a rainy day. You can also serve them with a tangy tamarind chutney or mint yogurt dip to enhance the flavors. If you’re in the mood for something extra indulgent, pair these pakode with fried green chilies or a bowl of steaming tomato soup for a heartwarming meal.

 

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Frequently Asked Questions:

 

1. What is onion potato pakode? Onion potato pakode is a popular Indian snack made with sliced onions, mashed potatoes, and spices, coated in gram flour batter and deep-fried until crispy.

2. How do I make my pakode crispy? To make pakode crispy, ensure the oil is hot before frying and avoid overcrowding the pan. Thinly slice the vegetables and keep the batter thick but not too watery.

3. Can I bake onion potato pakode instead of frying? Yes, you can bake them. Preheat the oven to 200°C and place the pakode on a greased tray. Bake for 15-20 minutes or until they are golden and crispy.

4. What’s the best dipping sauce for onion potato pakode? Tamarind chutney and mint yogurt dip are great choices for dipping. You can also serve them with ketchup or chili sauce for a different flavor.

5. Can I use other vegetables in this recipe? Absolutely! You can add vegetables like spinach, cauliflower, or even grated carrots for variation.

6. Can I store leftover pakode? Pakode are best enjoyed fresh, but you can store leftovers in an airtight container for up to a day. Reheat in an oven to regain some crispiness.

7. Is onion potato pakode gluten-free? Yes, as the batter is made with gram flour (besan), which is naturally gluten-free.

8. What kind of oil should I use for frying? Use a neutral oil with a high smoke point, such as vegetable or sunflower oil, for frying pakode.

9. How thick should the batter be for onion potato pakode? The batter should be thick enough to coat the vegetables but not too runny. A thicker batter helps make the pakode crispy.

10. What’s the best way to serve onion potato pakode? Serve onion potato pakode hot, fresh out of the fryer, with a side of chutney or tea for the perfect snack.

 

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