Skip Samosa And Kachori! Make Crispy Aloo Suji Laccha Pakoda This Monsoon For Tea Time

With the arrival of the monsoon season, the craving for something hot and spicy begins in every Indian household. On such days, if you get a plate of piping hot and crispy fritters with strong tea, the joy of the rain doubles. Although you must have eaten potato and onion pakodas made with gram flour (besan) many times, this time try something new.

Crispy potato and semolina (suji) laccha pakodas turn out extremely crunchy on the outside and delicious on the inside. Prepared without besan, these fritters take very little time to make and stay crunchy for a long time. Let's know the easy method to make them at home.

Ingredients Required

• Raw Potatoes: 2 large (grated into long shreds)
• Semolina (Suji): 1/2 cup
• Green Chillies: 2 (finely chopped)
• Ginger: 1-inch piece (grated)
• Spices: 1/2 tsp chili flakes, 1/2 tsp cumin seeds, 1/2 tsp chaat masala, 1/4 tsp ajwain
• Lemon Juice: 1 tsp (or dry mango powder)
• Salt and Oil: As per taste

Step-by-Step Cooking Method

Step 1: Prepare Potato Shreds
Peel the raw potatoes and grate them using a thick grater to get long shreds. Wash them 2-3 times with cold water to remove starch, then squeeze out the water completely.

Step 2: Mix Ingredients
In a bowl, combine the dried potato shreds, suji, green chilies, ginger, coriander, ajwain, cumin, chili flakes, chaat masala, and salt as per taste.

Step 3: Rest the Mixture
Mix everything well with your hands. The moisture from potatoes and salt will help hydrate the suji. Cover and let it rest for 5 minutes so the semolina absorbs the flavors.

Step 4: Fry Until Golden
Heat oil in a kadhai on medium-high flame. Take small portions of the shredded mixture and drop them loosely into the hot oil. Fry on medium heat, turning occasionally, until golden brown and crispy. Serve hot with green chutney and ginger tea.