August 9, 2024
Opt for starchy potatoes like Russet or Idaho for a crispy exterior and fluffy interior.
Boil potatoes until tender but not mushy, then let them cool completely before mashing.
Combine mashed potatoes with finely chopped onions, green chilies, and spices for the perfect balance of flavors.
Roll the mixture into small, round balls for even cooking and a classic pokadi shape.
Heat oil to the right temperature (medium-high) and fry the pokadas until golden brown and crispy.