Description:
Anar Aloo Pakora is a flavorful and traditional snack, popular in South India, perfect for rainy days. This recipe combines the earthiness of potatoes with the refreshing burst of pomegranate seeds, all coated in a crispy gram flour batter. You can deep fry it for a crispy texture or opt for the healthier version by cooking it in a paniyaram pan with less oil.
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Ingredients:
- 5 potatoes, boiled and mashed
- 1 cup green chillies, finely chopped
- 1/2 cup coriander leaves, chopped
- 1 tsp pomegranate seeds
- 1 tsp red chilli powder
- 1 tsp cumin seeds
- Salt, to taste
- 1 tsp chaat masala powder
- 1-1/2 cups gram flour
- 2 tsp oil
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Instructions:
- Begin by mashing the boiled potatoes.
- Add in the pomegranate seeds, cumin seeds, chopped green chillies, salt, red chilli powder, and chaat masala powder. Mix everything thoroughly.
- Shape the mixture into small balls.
- In a separate bowl, combine gram flour, salt, 2 tsp oil, and enough water to form a thick batter.
- Dip each potato and pomegranate ball into the batter.
- Heat oil in a pan. Carefully drop the coated balls into the hot oil and fry until golden and crispy. Alternatively, cook them in a paniyaram pan by placing one ball in each cavity and cooking until they are golden and crispy.
- Serve your Anar Aloo Pakora hot with Coriander Mint Chutney and Masala Chai for the ultimate rainy day snack!
Enjoy the perfect blend of spices, textures, and flavors with this Anar Aloo Pakora recipe!
