Crispy aloo lacha pakora: As soon as the rainy season begins, the desire to eat potato-onion pumpkins intensifies. But don’t try these monsoon onion and potato pomegranates, try the crunchy flaky fritters of potatoes. Tell us how these tasty pakodas are made.
Ingredients for making crispy lacha pakoda-
-2 Raw potatoes (well washed)
– teaspoon g flour
-3 tbsp rice flour
-2 Green chilli
Cut 3-teaspoon coriander leaves
– 1 tbsp red chilli powder or pepper flakes
– Salt to taste
– Oil for frying
The way to make crispy lacha pakoda –
To make a crispy Lacha pakoda, first grate the potatoes and put them in the water. Now rinse the potatoes well so that all the starch is removed. Now mix all the remaining ingredients in the potatoes. Take care not to water it. This mixture should only be made from potato moisture. Now place the oil on the heating. Keep in mind that oil should not be too hot to make pakodas. Now you can fry them in small portions. After this, take them out and serve with the sauce of your choice.
