Sweet Potato Pakora

Cook along · 11 steps

Method

1. 1

   Peel 500g sweet potatoes and 2 potatoes. Cut the sides and remove peels. Immediately put them in water to prevent browning.

2. 2

   Grate the sweet potatoes and potatoes in a plate with water — grate directly into water so they don't turn black.

3. 3

   Take the grated mixture in hand and squeeze out as much water as possible. Transfer to a mixing bowl.

   

4. 4

   Add salt to taste, ½ cup crushed peanuts, 1 tsp freshly ground black pepper, 2 tbsp green chili-ginger paste, ¼ cup coriander leaves, and 2 tbsp lemon juice. Mix well.

5. 5

   Add rajgira flour little by little — start with ½ cup and add as needed. Total used is approximately 1 cup. You can also use singhare ka atta (water chestnut flour) instead.

6. 6

   The mixture should be ready to form pakoras immediately — do not let it sit.

   

7. 7

   Heat oil in a kadhai. Drop small portions of the mixture into the hot oil. Fry on medium to high flame.

8. 8

   After adding the pakoras, do not touch them for 1 minute. Then flip and fry until golden and crispy from all sides — about 4-5 minutes total.

9. 9

   Remove and drain on a plate. Fry remaining pakoras similarly.

   

10. 10

    Place Tulsi leaves and offer to Lord Jagannath.

11. 11

    Serve with green chutney or tomato ketchup. Chant Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Ram Hare Ram Ram Ram Hare Hare