Dim Aloor Pakoda (Egg & Mashed Potato fritters)

A delicious evening snack

It has been raining on and off here in Pune - sometimes its pouring like anything and sometimes just a surprise drizzle which catches you off guard. Pune has a pretty dry weather and whenever it rains, the temperature takes an immediate nosedive. Chilly winds make you shiver to the core. But if this is a short spell, the very next moment be prepared to get scorched  by the strong sun. This alternating between hot and cold spells presents the perfect setup to fall ill. And in our home also its not an exception.

Weekend is the only time I get to experiment with my food or make new stuffs. But since I am such a lazy person so I try to think out recipes which are easy yet yummy. I was just recalling the recipes that my mom used to make in evening snacks when I was a kid. So I thought to make the same.

This is one recipe which was one of my favourite 15 years back. After starting to cook myself I came to know how difficult it was to think up of a new recipe everyday for dinner  and to think that mom used to come up with new recipes three times everyday - it leaves me awed every time. She is a whiz in thinking up snacks - I do not remember a single day I did not relish the morning breakfast or evening snacks. This particular pakoda was a hit on rainy evenings when one had to just stare at the rain sitting by the window. And the pet kitties surrounding your feet hoping to get a share of the yummy tid-bits. Those were really the days!

Preparation & Cooking Time: 30 mins

Serves:2

Cuisine: Bengali, General

 Ingredients:

• Egg - 1
• Brown Bread - 2 slices
• Coriander Leaf - 1/2 cup (chopped finely)
• Onion - 1 Medium (chopped)
• Potato - 1 Medium (boiled)
• Green Chilli - 1 (Chopped)
• Red Chilli Powder - 1 tsp
• Refined Oil 
• Salt (to taste)

Procedure:
1. Chop the onion, coriander leaf, green chilli finely and keep them aside
2. Remove the sides of the brown bread with a knife and cut the slices into small pieces

Bread plays the role of a binder in this recipe. It makes the pakoras tasty and healthy as well.

3. Skin the potato and boil it. Mash the boiled potato
4. Toss all the above three into a mixing bowl, add red chilli powder and salt to it. Mix everything into a fine paste. Taste the mix to be sure about the saltiness of the mixture before adding the egg.

Mix everything together

5. Beat the egg in a separate bowl and add it to the mixture. Mix everything together. It should be a nice and thick mixture
6. Heat oil in a skillet and put roundels of the mixture in the oil
7. Fry the pakoras till golden brown
8. Serve the crispy pakoras in a serving tray and top with a few twigs of coriander leaf. Compliment with tomato sauce or any hot and sweet dip. Since the husband had a sore throat and running nose I served it along with steaming tom yum seafood soup.

Egg Pakodas with Tom Yum Seafood Soup - Perfect for a rainy evening