Singhare Pakode
25 minutes
5 reads
About Singhare Pakode
Crispy Navratri vrat pakode made with singhara flour, potato, green chilli and coriander, with both deep-frying and air-frying options.A traditional fasting snack that can be enjoyed occasionally during Navratri without making deep-fried food the everyday default.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Pakode
- 1 cup Singhara Flour Water chestnut flour
- 1 cup Potato Boiled, peeled and coarsely mashed
- 1 Green Chilli Finely chopped, optional
- 1 tbsp Coriander Leaves Finely chopped
- 1/2 tsp Cumin Jeera
- 1/4 tsp Black Pepper Freshly ground
- 1 pinch Sendha Namak Or as required
- 2 tbsp Ghee For air-frying option
- Ghee For deep-frying, as required
Instructions
Prepare the Batter
- Combine singhara flour, coarsely mashed potato, green chilli, coriander leaves, cumin, black pepper and sendha namak in a mixing bowl.
- Add water gradually and mix into a thick, scoopable batter. The mixture should be moist enough to hold together but firm enough that a spoonful does not spread immediately.
Deep-Frying Method
- Heat ghee in a heavy-bottomed pan over medium heat. Test the ghee by dropping in a tiny amount of batter; it should rise steadily with gentle bubbling without browning immediately.
- Using a spoon, carefully drop small portions of batter into the hot ghee. Do not overcrowd the pan. Fry in batches, turning occasionally, until the pakode are crisp and golden on the outside and cooked through.
- Transfer to a plate lined with paper towels and serve hot.
Air-Fryer Method
- Preheat the air fryer to 190°C for 3 minutes. Shape small portions of the mixture into rough pakode and place them in the basket with space between them.
- Lightly brush the pakode all over with ghee. Air-fry at 190°C for 10–12 minutes, turning halfway through, until golden and cooked through. Cooking time may vary slightly between air fryers.
Recipe Notes
Make-Ahead Tip
Boil and mash the potato ahead of time. The batter is best prepared shortly before cooking because singhara flour thickens as it stands.Office Tiffin Tip
Pakode are best eaten fresh. If packing them, allow them to cool slightly before closing the container so trapped steam does not make them soggy.Quick Swap
For the lower-fat option, use the air-fryer method. You can also make smaller pakode for a crispier exterior.Vrat Note
This recipe uses ingredients commonly used during Navratri fasting. Vrat rules vary by family and region, so follow the fasting practices you personally observe.Recipe Tip
Do not make the batter runny. Singhara flour behaves differently from wheat flour and a loose batter can produce heavy or fragile pakode. Add water gradually until the mixture is thick enough to scoop and hold its shape. For deep frying, keep the ghee at a steady medium temperature rather than using very high heat, so the potato and flour mixture cooks through before the outside becomes too dark.Related Posts You May Like
Recipe Nutrition
Calories: 659kcalCarbohydrates: 112gProtein: 10gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 422mgPotassium: 452mgFiber: 14gSugar: 26gVitamin A: 89IUVitamin C: 67mgCalcium: 59mgIron: 5mg
