Potato Pakora

Aloo pakora is a delicious, quick and simple snack made with potatoes. Pakora پاکورا /tempura تمپورا or fritterفریتر are same name for deep fried vegetables that are coated with batter. The batter might be made with gram flour or mixture of gram flour with rice flour or plain flour and spices. They are best served hot with sweet chilli sauce, or creamy sauce or ketchup. In East of Iran, in Zahedan city شهر زاهدان this dish is called pakoreh پکوره . It is made of finely chopped potatoes and after coating in batter, deep fried.

پاکورای سیب زمینی
Aloo Pakora

Potato Pakora پاکورای سیب زمینی

  • 2 large potatoes, thinly sliced
  • 1 cup gram flour
  • 2 tbsp corn starch
  • 1 tbsp dried herbs such as chives
  • ½ tsp turmeric
  • 1 tsp coriander seeds powder
  • 1 tbsp curry powder
  • 1 tsp salt
  • ½ tsp cumin
  • ½ tsp red chilli
  • ¼ tsp baking powder
  1. Ingredients



  2. Slice potatoes as thin as possible.



  3. Then, In a large bowl, mix gram flour, corn starch and all of the spices and dried herbs. Then gradually add water, and stir until you have a batter with a thick runny honey constancy.






  4. Heat the oil in a pot, over medium heat. dip potato slices one by one in the batter and drop them in hot oil and deep fry them until golden and puffy.





سیب زمینی پاکورا

پاکورا در آشپزی هندی به غذایی گفته می‌شود که سبزیجات یا گوشت میگو را داخل مایه آماده شده که از ترکیب آردنخودچی یا آرد برنج و یا آرد سفید با ادویه های مختلف درست شده قرار میدهند و در روغن سرخ میکنند که بافت پفکی و تردو البته تند و تیزی داره.

طعم تند و تیز پاکورا را میتوان با توجه به ذائقه شخصی کم و زیاد کرد. پاکورا /فریتر/ تمپورا نامهای دیگراین غذا هستند

ظاهرن در زاهدن هم این خوراک معروف به پکوره هست ولی بجای ورقه ورقه کردن سیب زمینی – آنها را نگینی خرد میکنن و بعد از قرار دادن در مایه آماده شده و بعد از سرخ شدن به صورت گرد و پفکی میشه..

بهترین زمان سرو پاکورا در حالت گرم و با سس های مختلف مثل کچاپچاتنی و یا چیلی سس شیرین هست.من چند وقت پیش تمپورای سبزیجات را به اشتراک گذاشته بودم ولی یادم افتاد پاکورای سیب زمینی هم خیلی خوشمزه هست و بهتره با شما به اشتراک بگذارم.

پاکورای امروز به هندی الو پاکورا گفته میشه که همون سیب زمینی پاکورا هست. با یک سیب زمینی درشت میشه یک دیس بزرگ الو پاکورا درست کرد چون خیلی پربرکت هست. خیلی آسون و سریع تهیه میشه. فقط 5 دقیقه زمان برای تهیه مایه و کمتر از نیم ساعت هم برای سرخ کردن.

مواد لازم

دو عدد سیب زمینی درشت

یک پیمانه آرد نخود

دو ق چ نشاسته

یک ق غ تره خشک یا هر سبزی خشک که دوست دارید

یک ق چ پودر تخم گشنیز

یک ق چ پودر کاری

نمک به میزان لازم

نصف ق چ فلفل قرمز یا هر چقدر که دوست دارید

نصف ق چ زردچوبه

نصف ق چ زیره

یک چهارم ق چ بیکینگ پودر

طرز تهیه

سیب زمینی ها را پوست گرفته و با رنده به صورت ورقه های خیلی نازک ورقه ورقه کنید. داخل یک‌کاسه آرد و تمام ادویه ها بجز سبزی خشک را افزوده و هم بزنید. حالا آب را کم کم ریخته و هم بزنید تا یک مایه روان تقریبن غلیظ بدست آید. وقتی مایه آماده شدم.

مقدار تقریبن زیادی روغن مایع داخل قابلمه ریخته و روی حرارت متوسط میگذاریم تا روغن داغ شود. ورقه های سیب .

زمینی را دانه دانه داخل مایه فرو کرده و در روغن میریزیم تا سرخ شده و پفکی شوند

میزان حرارت میبایست متوسط روبه پایین باشد تا سیب زمینی ها پخته شوند.

وقتی سیبب زمینی ها سرخ و طلایی و پف کرده شدند ازقابلمه خارج کرده وروی دستمال کاغذی قرار میدهیم تا روغن اضافی آن‌ها گرفته شود. و با سس مورد نظرسرو میکنیم.میتوانید زمان سرو نمک یا فلفل بیشتری روی آن‌ها بپاشید.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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