Crispy Potato Pakora
Crispy Potato Pakora is the perfect snack to dig in to on wintry or rainy days. These potato slices are coated in a spiced gram flour batter and fried in hot oil.
Ingredients
- 1 medium potato peeled and sliced
- 1 cup chickpea flour besan
- 1 tbsp corn flour
- ½ tbsp rice flour
- ¼ to ½ tsp garlic paste
- 1/8 tsp nigella seeds kalonji
- 1/8 tsp carom seeds ajwain
- 1 pinch turmeric powder haldi
- ½ tsp chili flakes
- ¼ tsp red chili powder
- 1 pinch baking/cooking soda
- Salt to taste
- A few sprigs coriander leaves finely chopped
- 1/2 tsp chaat masala for sprinkling
- ½ cup water as required
- Oil for frying
Instructions
Slicing and soaking potatoes
- Cut the potatoes into thin slices.
- Soak these slices in water with salt and red chili powder.
Making Batter
- To make batter, in a bowl take chickpea flour, corn flour, rice flour, nigella seeds (kalonji), carom seeds (ajwain), garlic paste, baking soda, salt, turmeric powder (haldi) and chili flakes.
- Mix well.
- Add water to form smooth batter using a whisker
- Finally add chopped coriander leaves and mix again.
- Set aside for 10 minutes.
Frying Potato Pakoda
- Heat oil in kadai or frying pan.
- In the meanwhile, pat the potato slices dry with tissue.
- Then, coat each potato slice with the batter. Shake off excess batter.
- Deep fry in batches of 4 to 5 fritters over medium heat until golden.
- Once all pakodas are fried, leave them to cool down.
- For crispiness, once again fry these pakodas again.
- Drain on absorbent paper.
- Sprinkle some chaat masala and serve hot.
How to serve:
- Serve hot with Green Coriander Chutney, Sweet Tamarind Chutney or Hot Chili Garlic Sauce. Sipping Hot Cardamom Coffee Latte in between mouthfuls of pakoda is bliss.
Tips for Perfect Potato Pakora
- The gram flour batter should not be too thin or thick.
- Always check the temperature of oil by dropping some batter in the hot oil. If it sizzles, turns to a pale color and comes to the surface, then the oil is ready for frying
- You may also add a tablespoon of hot oil to the batter just before frying.
- Fry in small batches. Don't overcrowd the frying pan.
- It is advisable to eat Pakoras when just out from the frying pan. However, if it is a must to keep for some time, place them on a cooling rack and not a plate or absorbent paper.