* 50 ml Oil
* 1 tsp Kasoori Methi
* 50 gms Breadcrumbs
* 2 tsps Cumin powder
* 1½ tsps Cumin seeds
* ¼ tsp Turmeric powder
* 100 gms Onions, chopped
* 2 tsp Chaat Masala powder
* 1 tsp Green Chillies, chopped
* ½ tsp Garam Masala powder
* 1 kg Potatoes, boiled and mashed
* 50 gms Coriander leaves, chopped
* ½ tsp dried Fenugreek leaf powder
* 100 gms Fenugreek leaves, chopped
* Salt according to taste
Method:
1. Heat oil, add cumin seeds, chopped onions and green chillies. Stir-fry till onions are translucent.
2. Add mashed potatoes and the rest of the ingredients. Mix well and take off heat. Rest the mixture for an hour.
3. Shape into round patties of 50 gm each using the palm of the hand.
4. Shallow-fry in hot oil to a golden colour. Pat-dry with kitchen paper to remove excess oil.
5. Garnish with chaat masala powder. Serve hot.
Tip: Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.