Non-Fried Potato Stuff Chili Pakoda (Fritter)

Celebrating 9,500+ followers on website with this wonderful recipe.

How about eating potato stuff chili pakora/pakoda (fritter) without frying? I would definitely raise my hand for this 😀 . This is healthier version of pakoda without compromising the taste. My hubby love to eat pakoda but I hesitate to prepare as it needs to be fried. This time I decided to make it without frying and they come out absolutely delicious! You won’t miss fried pakoda when you prepare using this recipe. You may have seen my non fried vada pavmedu vadapotato spinach balls and dahi vada recipes which are prepared using appe pan (Aebleskiver Pan/Takoyaki Pan).

Please note that you can see printable version at the end. You need to use chrome browser to print or save a two pager copy of the recipe.

Preparation time: 20 minutes

Cooking Time: 20-30 minutes

Ingredients:
5-6 mild banana pepper or any big mild chilies
3-4 boiled and mashed potato
1 tbsp chopped coriander
1 tsp spice blend (recipe below)
1 green chili finely chopped
Salt to taste
Oil for frying

For Batter:
2 cup besan/gram flour
1/2 tsp ajwain/carom seeds
Salt to taste
1/3 tsp banking soda

For Spice blend:
Cumin seeds – 2 tsp
Fennel seeds – 2 tsp
Coriander seeds – 2 tbsp
Whole black pepper – 1 tsp
Star anise – 1 to 2

Procedure:

1. Dry roast spice blend for 1-2 minutes. Let the mixture cool and then grind it to a fine powder. Store this in airtight bottle. You can use this mix in anything for flavouring.

2. In a bowl, mix besan, ajwain and salt. Make thick batter using little water at a time. Make sure batter should not be runny or it will not stick to chili. Add baking soda at the end when you are ready to cook pakoda.

3. Wash and dry chili peppers. Make a straight cut on one side of the chili, remove seeds and keep it on side.

4. In a mixing bowl. add mashed potato, chopped coriander leaves, spice blend, finely chopped green chili and salt. Mix everything thoroughly.

5. Everything is ready. Fill each chili pepper with potato stuffing. Cut these stuffed chilies in to 1 inch thick circle which can fit in appe pan.

6. Heat appe pan. Add 2-3 drops of oil in each hole. When oil is hot, add 1/2 tsp of batter mixture,  then add stuff chili circle and then top with with more batter. Let it cook on one side then you can flip it using fork and knife. You can add 2-3 drops of oil when you flip 1st time. Cook from all side until it’s properly cooked and brown in colour.

7. Serve these pakoda when hot. This is perfect to serve as an appetizer. We love to eat during rainy reason. The flavour of the spice blend makes it extra special.

Now you can enjoy pakoda anytime without compromising health or taste, enjoy!

Also let me know if you have any questions regarding the dish.

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Non-Fried Potato Stuff Chili Pakoda (Fritter)

  • Servings: 2-3
  • Difficulty: easy
  • Print

Ingredients:
5-6 mild banana pepper or any big mild chilies
3-4 boiled and mashed potato
1 tbsp chopped coriander
1 tsp spice blend (recipe below)
1 green chili finely chopped
Salt to taste
Oil for frying

For Batter:
2 cup besan/gram flour
1/2 tsp ajwain/carom seeds
Salt to taste
1/3 tsp banking soda

For Spice blend:
Cumin seeds – 2 tsp
Fennel seeds – 2 tsp
Coriander seeds – 2 tbsp
Whole black pepper – 1 tsp
Star anise – 1 to 2

Procedure
1. Dry roast spice blend for 1-2 minutes. Let the mixture cool and then grind it to a smooth powder. Store this in airtight bottle. You can use this mix in anything for flavoring.
2. In a bowl, mix besan, ajwain and salt. Make thick batter using little water at a time. Make sure batter should not be runny or it will not stick to chili. Add baking soda at the end when you are ready to cook pakoda.
3. Wash and dry chili peppers. Make a straight cut on one side of the chili, remove seeds and keep it on side.
4. In a mixing bowl. add mashed potato, chopped coriander leaves, spice blend, finely chopped green chili and salt. Mix everything thoroughly.
5. Everything is ready. Fill each chili pepper with potato stuffing. Cut these stuffed chilies in to 1 inch thick circle which can fit in appe pan.
6. Heat appe pan. Add 2-3 drops of oil in each hole. When oil is hot, add 1/2 tsp of better mixture,  then add stuff chili circle and then top with with more better. Let it cook on one side then you can flip it using fork and knife. You can add 2-3 drops of oil when you flip 1st time. Cook from all side until it’s properly cooked and brown in colour.
7. Serve these pakoda when hot. This is perfect to serve as an appetizer. We love to eat during rainy reason. The flavour of the spice blend makes it extra special.

Enjoy!
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Author: Bhavna's Food Journey

Welcome to Bhavna's food journey! Join me in cooking easy, simple, healthy and delicious food. I am a mother of two adult children and understand the fast life of today's adult. Hope you will enjoy and try my recipes. Looking forward to hearing from you!!

2 thoughts

  1. Looks delicious – my wife doesn’t like frying so I’ll have to convince her to make this for me. I would go to my mom’s house but she lives on the other side of the continent.

    Liked by 1 person

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