Aloo Ka Pakora Recipe
-Take a mixing bowl, add in besan, ginger paste, chopped green chili, coriander, turmeric and salt to taste.
-Pour in water gradually to form a thick batter.
-Whisk it and ensure the batter is lumps free.
-Heat oil in a kadhai and dip the potato slices into the batter.
-Drop the potato slices and deep fry it until golden brown Drain the pakora on kitchen paper.
Pallavi Nigam Sahay
Chef Pallavi Niham Sahay is the author of the recently released cookbook 'The Bhojpuri Kitchen'. She has a culinary diploma from ICIF (Italy) and has worked with Grand Hyatt Mumbai. She is very passionate about popularising the cuisines of Madhya Pradesh (her hometown) and Bihar (her husband's hometown).
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