**Recipe ko kya naam du **
**Recipe ko kya naam du🤔** is a easy Indian recipe that serves 4. 250 calories per serving. Recipe by Ekta@thisside🌼 on YouTube.
Prep: 20 min | Cook: 12 min | Total: 42 min
Cost: $2.70 total, $0.68 per serving
Ingredients
- 500 g Small Potatoes (washed, boiled 5 min, cooled, halved if large)
- 2 Tbsp Cornstarch (for coating, gives crispness)
- 1 Tbsp Rice Flour (adds light texture)
- 1 tsp Salt (to taste)
- 1 tsp Kashmiri Red Chili Powder (mild red color and flavor)
- 1 tsp Ginger Paste (fresh or jarred)
- 1 tsp Garlic Paste (fresh or jarred)
- few drops Red Food Coloring (optional for bright hue)
- 2 Tbsp Mustard Oil (high smoke point, authentic flavor)
- 3 pieces Dried Red Chili (whole) (fried first for flavor)
- 1 tsp Chaat Masala (for garnish)
- 1/2 cup Mint Chutney (store‑bought or homemade)
Instructions
Wash Potatoes
Rinse the small potatoes under running water, scrubbing gently to remove any dirt.
Time: PT5M
Boil Potatoes
Place the potatoes in a pot, cover with cold water, bring to a boil and cook for about 5 minutes until just tender but still firm.
Time: PT5M
Temperature: 100°C
Cool and Cut
Drain the potatoes, spread them on a plate to cool for a few minutes. Halve any potatoes that are noticeably larger.
Time: PT5M
Prepare Coating Mix
In a mixing bowl combine cornstarch, rice flour, salt, Kashmiri red chili powder, ginger paste, garlic paste, and a few drops of red food coloring. Add a splash of water and stir to form a smooth, thick batter.
Time: PT3M
Coat Potatoes
Add the boiled potatoes to the batter, gently toss until each piece is evenly coated.
Time: PT5M
Heat Oil & Fry Chili
Heat mustard oil in a kadhai over medium heat. Add the whole dried red chilies and fry for about 1 minute until they darken slightly.
Time: PT2M
Temperature: 180°C
Fry Pakoras
Carefully drop the coated potatoes into the hot oil. Fry for 5–10 minutes, turning occasionally, until they turn golden‑brown and crisp.
Time: PT8M
Temperature: 180°C
Drain and Serve
Remove the pakoras with a slotted spoon, place on paper towels to drain excess oil. Serve hot with mint chutney, sprinkle chaat masala and the fried dried chilies on top.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten‑Free, Dairy‑Free
Allergens: Mustard (oil)
Ingredient Substitutions
- Instead of Small Potatoes: regular potatoes
- Instead of Cornstarch: arrowroot powder
- Instead of Rice Flour: all‑purpose flour (gluten‑free version)
- Instead of Salt: sea salt
- Instead of Kashmiri Red Chili Powder: paprika
- Instead of Ginger Paste: grated fresh ginger
- Instead of Garlic Paste: minced garlic
- Instead of Red Food Coloring: beet juice
- Instead of Mustard Oil: vegetable oil
- Instead of Dried Red Chili (whole): fresh red chili sliced
- Instead of Chaat Masala: sumac + salt blend
- Instead of Mint Chutney: coriander chutney
Equipment Needed
- Large Pot
- Colander
- Mixing Bowl
- Spatula
- Frying Pan (Kadhai)
- Tongs (optional)
- Serving Plate (optional)
Critical Steps — Do Not Skip
- Boiling potatoes just enough (5 minutes) to keep them firm
- Achieving proper coating consistency with corn starch and rice flour
- Frying at the correct oil temperature (≈180°C) to get a crisp exterior without burning
- Draining excess oil before serving to retain crunch
Chef Tips from the Video
- For authentic flavor use mustard oil; it adds a pungent aroma
- Add a pinch of baking soda to the batter for extra puffiness
- Use a slotted spoon to lift pakoras, allowing oil to drain quickly
Troubleshooting
Pakoras are soggy
Make sure the oil is hot enough (≈180°C) and avoid crowding the pan; fry in small batches.
Pakoras are burnt on the outside but raw inside
Reduce heat slightly and increase frying time; ensure potatoes were boiled enough beforehand.
Batter does not stick to potatoes
Dry the boiled potatoes thoroughly and add a tiny pinch of baking soda to the batter for better adhesion.
Storage
Refrigerator: Store cooled pakoras in an airtight container for up to 2 days. Reheat in a pre‑heated oven (180°C) for 5‑7 minutes to restore crispness.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑lock bag. Keep for up to 1 month. Reheat directly in the oven.
Room temperature: Not recommended; consume the same day for best texture.
Make-Ahead Tips
- Boil and cool the potatoes a few hours ahead and keep them refrigerated
- Prepare the batter up to step 4 and refrigerate; give it a quick stir before coating
- Fry the pakoras just before serving for maximum crispness
Frequently Asked Questions
What is the cultural significance and history of small potato pakoras in Indian cuisine?
Potato pakoras are a popular street‑food snack across India, especially during monsoon season and festive gatherings. They embody the Indian tradition of turning humble vegetables into flavorful, deep‑fried treats that are shared with family and friends.
How are small potato pakoras traditionally served in North Indian households?
They are typically served hot, accompanied by tangy green chutney (often mint‑coriander) and sprinkled with chaat masala and fried dried red chilies for an extra burst of flavor and color.
What regional variations of potato pakoras exist within Indian cuisine?
In Gujarat, pakoras may be made with gram flour and a hint of turmeric; in Bengal, they often include mustard seeds and a touch of mustard oil; in South India, they might be spiced with curry leaves and served with coconut chutney.
During which Indian celebrations are potato pakoras commonly prepared?
Potato pakoras are a staple during monsoon evenings, Diwali snack platters, and as an appetizer for wedding receptions and festive family gatherings across India.
What makes this crispy small potato pakora recipe unique in Indian snack cuisine?
The combination of corn starch and rice flour creates an ultra‑light, crunchy coating, while mustard oil adds a distinctive pungent flavor not found in many other pakora recipes.
What are the authentic traditional ingredients for Indian potato pakoras versus acceptable substitutes?
Traditionally, gram flour (besan), turmeric, and regular oil are used. This recipe substitutes gram flour with a blend of corn starch and rice flour for extra crispness and uses mustard oil for authentic aroma; substitutes include all‑purpose flour and vegetable oil.
What other Indian dishes pair well with these crispy small potato pakoras?
They pair beautifully with samosa, bhajji, or a bowl of hot masala chai. For a complete snack platter, serve alongside onion bhajji, paneer tikka, and a selection of chutneys.
What are the most common mistakes to avoid when making crispy small potato pakoras?
Over‑boiling the potatoes makes them fall apart, using a batter that’s too thin prevents coating adhesion, and frying at too low a temperature results in soggy pakoras. Keep the oil hot and fry in small batches.
Why does this recipe use corn starch and rice flour instead of traditional gram flour?
Corn starch and rice flour produce a lighter, crisper texture and a pale golden color, while gram flour can yield a denser, earthier crust. The blend also makes the pakoras gluten‑free for those with sensitivities.
What does the YouTube channel Ekta@thisside🌼 specialize in?
The YouTube channel Ekta@thisside🌼 focuses on quick, home‑cooked Indian recipes that use everyday pantry ingredients, offering practical tips for busy families and showcasing creative twists on classic dishes.
Last updated: August 29, 2026
