Ingredients

• 4 potatoes
• 1 green chilli finely chopped
• 1 teaspoon ginger finely chopped
• 1 teaspoon cumin seeds
• 3 tablespoons rajgira/amaranth flour
• salt to taste
• oil for frying

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. Peal and wash the potatoes and now grate them.
2. Once all the potatoes are grated, wash them 2-3 times and remove the excess water.
3. In a large bowl add the potatoes, cumin seeds, green chillies, ginger, salt and rajgira flour. Mix till everything is well combined.
4. Add a tablespoon of water if needed. It should have a thick ball like structure, so you can easily make the pakodas.
5. Heat oil in a kadai and now take some pakoda mixture in between your fingers and put them in the oil.
6. Fry for 3-4 minutes or until it gets a nice golden brown texture from each side.
7. Kurkure lachha pakode are ready. Serve immediately with the green chutney.

Recipe Notes

• Do not add excess water else the pakodas will not turn out crispy.

Ingredients For Green Chutney

• 1 bunch fresh coriander
• 2 tablespoons peanuts
• 2 green chillies
• 1 inch ginger
• ½ teaspoon cumin seeds
• 1 tablespoon lemon juice
• ½ teaspoon sugar
• salt to taste
• water as required

Steps In Making the chutney

1. In a mixer grinder add fresh coriander, peanuts, green chillies, ginger, cumin seeds, salt, lemon juice, sugar, salt and some water.
2. Grind until smooth. The green chutney is ready.

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