| Method Grate and pass the boiled potato through a sieve. Make a batter of dropping consistency using kootoo ka ata, potato, rock salt, red chilli powder and water. Heat sufficient ghee in a kadai and drop tablespoons full of batter directly into the hot ghee. Fry till golden brown. Drain and transfer into a bowl of water. Squeeze the pakodis to remove excess water and keep aside. Whisk yogurt to a smooth consistency. Add rock salt and cumin powder and mix well. Add pakodis and mix gently. Garnish with red chilli powder, pepper powder and finely chopped coriander leaves. |
