Atte ki pakodi — a three ingredient recipe to bliss.

This has been on my mind since I made pyaz ke parathe.
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A three ingredient recipe like the pyaz ka paratha, atte ki pakodi is very common in western UP. It is more rustic than its cousin besan ki pakodi and my favourite pakodi. It’s another thing that I made it after years today. Don’t know why.


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Called nanbari or nanbariyan in some parts of UP they are made several ways. My aunts make it fluffier with more flour and less onions or potatoes; my mother makes it crispier with more onions and potatoes and less flour and some people make it with only atta, carom seeds and dry red chilli without any pyaz or aloo.
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Like most things traditional they are enjoyed best with a huge family — the mothers make a paraat full of batter and the grandmother’s fry them for countless hours. Lot after lot after lot gets eaten and more flour and onions are often needed. Even so, most of the times the makers find empty plates when they reach the table. And then other members take turns to make it for them.


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It is blasphemy to eat this with chutney or ketchup — the dry chilli is the only kick you need in life. But my husband is not a UP wala and wouldn’t eat it without chutney or ketchup — I hope he’s be forgiven for this sin. I on my part eat them slowly and gently, tearing crisp red chilli and adding it to bites. Sometimes singing with pleasure sometimes running for water but reliving my happy childhood in every crispy bite.

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