Is there anyone you know who doesn’t like aloo pakoda? We’re willing to bet you don’t. The potato, first and foremost, wins our hearts with its delicious flavor, and when it’s served crispy and fried, it doesn’t get any better. In Indian households, aloo pakoda is one of the most prevalent and popular snacks. To create a tasty pakoda, just slice raw potatoes, put them in a flour batter, and deep-fry them. Of all the pakoda variants you may prepare at home, aloo pakoda is one of the few that children enjoy.
This laccha aloo sooji pakoda is an excellent pick if you still want to prepare something unusual for yourself or your family for your next ‘pakoda and chai’ supper. This aloo pakoda contains uneven layers of potatoes dipped in a mushy sooji batter before deep frying, unlike the traditional aloo pakoda. The crunchy aloo lacche gives the pakoda an appealing appearance and a unique texture that everyone in your family will enjoy.
It’s just as simple to make laccha aloo sooji pakoda as it is to make any other pakoda dish. To make a nice evening meal, serve it with your favorite chutney or tomato sauce.
If you still want to spice up your next pakoda and chai supper for yourself or your family, try these recipes.
How to Make Laccha Aloo Sooji Pakoda Recipe
[1] Using a wide-holed grater, shred the potatoes.
[2] Toss in the chopped onions and the rest of the ingredients. Mix thoroughly.
[3] In a pan, heat the oil. Simply use your fingers to scoop up a little bit of the potato mixture and put it into the hot oil.
[4] Allow the pakoda to dry until golden brown before serving.
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