Crispy Lachha Pakora Recipe - آلو کے پکوڑے - Make & Store Aloo Pakora For Iftar - BaBa Food RRC 

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Crispy Alo Pakora Written Recipe With Directions
Ingredients:
-Potatoes with skin (alo) julienne 1 Kg
-Onion (piyaz) julienne 1 medium size
-Spinach (palak) roughly chopped 1 bowl
-Fresh Coriander (dhania) chopped 1 bowl
-Green chilies with sticks (hari mirch) chopped 6
-Fresh mint (podina) chopped 2 tbs
-Dried coriander (khuskh dhania) powder 1 tbs
-Red chili (lal mirch) powder 1 tbs
-Dried coriander (khuskh dhania) 1 tbs
-Carom seeds (Ajwain) ½ tbs
-Red chili flakes (adh khuti lal mirch) 1 tbs
-Cumin seeds (zeera) ½ tbs
-Pomegranate seeds (anar dana) ½ tbs
-Gram flour (baisan) 250 g
-All-purpose flour (maida) 125 g
-Yellow food color 1/2 tsp
-Salt (namak) to taste
-Baking soda (metha soda) ¼ tsp
-Water (pani) 1 cup
-Cooking oil for frying
Directions:
-In a bowl, add potatoes, onion, spinach, fresh coriander, green chilies, fresh mint, dried coriander powder, red chili powder, dried coriander, carom seeds, red chili flakes, cumin seeds, pomegranate seeds, gram flour, and all-purpose flour. Mix well. (You can store this in an airtight container in a refrigerator for 1 week.)
-Add yellow food color, salt, and baking soda. Mix well.
-Add water and mix well to make a batter.
-In a pan, add cooking oil and heat it.
-Deep fry big size pakora for 6 mins on medium flame until golden brown.
-Then, bring them out to a plate and set aside for later use.
-Cut the pakora into two halves.
-Again, heat the oil and deep fry them for 4 mins until crispy.
-Dish out, serve, and enjoy with raita or ketchup.
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