Potato pakora with dried pomegranate seeds (Aloo pakora) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 451) by Yamuna Devi

  • dried pomegranate seeds
  • baking potatoes
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable oil for ghee, and paprika for ground cayenne pepper.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Almond rice with mixed vegetables (Badam sabji-ki chaval); Tender chickpeas in golden karhi sauce (Kabli chana karhi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for ghee, and paprika for ground cayenne pepper.

  • Ganga108 on August 31, 2024

    On a windy afternoon, potato pakora - crispy puffy batter with soft oh so soft potato inside. What could be better. Chickpea flour + a little rice flour batter. Deep-fried of course. It is Saturday, after all, a day for treats. Yamuna adds some melted ghee to the batter, and it works really well. She also adds anardana powder for a street-food-like tang. Extremely delicious and moreish.

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