Anar & Aloo Pakora Recipe - Dry Pomegranate & Potato Pakora
A great snack for the monsoon season, Anar & Aloo Pakora Recipe is a must try snack. Soft boiled potatoes, combined with khatta anardhana, coated in besan and deep fried.
Anar & Aloo Pakora Recipe is traditionally pakora popular in North and North Eastern India. An unusual combination of potatoes combined with dry anardhana must make for a unique yet delicious pakora.
They are traditionally fried in a deep frying pan but also can be made on paniyaram pan to prepare a healthier version.
Here are a few more Paniyaram Recipes, that you can try for your snacks:
- 5 Potatoes (Aloo) , boiled and mashed
- Green Chillies , finely chopped, to taste
- 1 cup Coriander (Dhania) Leaves
- 1/2 cup Anardana Powder (Pomegranate Seed Powder)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Cumin seeds (Jeera)
- Salt , to taste
- 1 teaspoon Chaat Masala Powder
- 1-1/2 cup Gram flour (besan)
- 2 teaspoons Oil , as required
How to make Anar & Aloo Pakora Recipe - Dry Pomegranate & Potato Pakora
To begin making Anar & Aloo Pakora Recipe, mash aloo in a bowl and add the dry pomegranate seeds, jeera, chopped green chillies, salt, red chilli powder, chaat masala and mix till combined.
Pinch smaller portions and make small balls which can fit into paniyaram pan.
Now in a separate bowl, mix besan, add salt, and 2 teaspoons of oil and mix with water and make a thick batter.
Now in this batter add the aloo-pomegranate balls.
Now in a deep frying pan, heat oil. Once it is hot, add the aloo kofta in it and fry on all sides by turning them around when required to fry till crisp and golden brown..
Alternatively, you can heat a paniyaram pan and put the koftas in individual paniyaram cavities and fry them with the help of a drizzle of oil around them, and turning them to brown evenly. Since the aloos are pre boiled, these paniyaram fried pakoras would be perfect to try.
To prepare soft kofta we added little oil in bengal gram flour
Anar & Aloo Pakora Recipe - Dry Pomegranate & Potato Pakora is part of the North Eastern Recipe Contest