Aloo Pakoray

Name: Aloo Pakoray
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Indian, Asian
Ingredients: 1 onion; 5 green chillies; 2 medium sized potatoes; Handful spinach; Handful corriander; 1 tsp salt; 1 tsp red chilli flakes; 1 tsp whole cumin; 1 tsp corriander seeds; 2 tbsp dried fenugreek leaves; 6 tbsp gram flour; 1 cup water

8 steps

Prep:10minCook:5min

You can use this basic gram flour/besan mix for any other vegetable you make pakoray with too.

Updated at: Thu, 17 Aug 2023 03:44:02 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories197.7 kcal (10%)

Total Fat1.4 g (2%)

Carbs40.9 g (16%)

Sugars5.5 g (6%)

Protein8.8 g (18%)

Sodium799.9 mg (40%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1 tspsalt

1 tspred chilli flakes

1 tspwhole cumin

1 tspcorriander seeds

2 Tbspdried fenugreek leaves

6 Tbspgram flour

1 cupwater

Instructions

Step 1

Chop the spinach and onions thinly

Step 2

Chop the coriander and green chillies

Step 3

Peel and cut potatoes in thin fries shape

Step 4

Mix all the ingredients and chopped vegetables together. (If everything is chopped thinly, it will make pakoray crispy)

Step 5

Start off by adding 4tbsp besan (gram flour) and half cup water. Add more besan or water as needed. It should form a glue like paste that holds the vegetables together. I try to use as less besan as possible because it makes pakoray crispy.

Step 6

Tip: Dont leave the mixture out for too long or it will get too watery. If you are preparing it beforehand, dont add salt. Add salt just before frying

Step 7

Heat up some oil and scoop a dollop into hot oil either through your fingers or use a spoon to slide it off. Let it sit for a minute and then stir. If you mix straight away, you will break up the pakoray.

Step 8

Fry for about 5mins until golden and serve with chutney of choice