How make potato pakora
### Ingredients:
- **Potatoes:** 2 large, sliced thinly
- **Chickpea flour (Besan):** 1 cup
- **Rice flour:** 2 tablespoons (optional, for extra crispiness)
- **Turmeric powder:** 1/2 teaspoon
- **Red chili powder:** 1/2 teaspoon
- **Coriander powder:** 1/2 teaspoon
- **Cumin seeds:** 1/2 teaspoon
- **Carom seeds (Ajwain):** 1/4 teaspoon (optional)
- **Salt:** to taste
- **Water:** as needed
- **Fresh coriander leaves:** 2 tablespoons, chopped (optional)
- **Oil:** for deep frying
### Instructions:
1. **Prepare the Batter:**
- In a mixing bowl, combine chickpea flour, rice flour (if using), turmeric powder, red chili powder, coriander powder, cumin seeds, carom seeds, and salt.
- Gradually add water to the dry ingredients and whisk to make a smooth, thick batter. The consistency should be thick enough to coat the back of a spoon.
2. **Slice the Potatoes:**
- Wash and peel the potatoes. Slice them thinly into rounds or wedges. Make sure the slices are not too thick, as this will affect the cooking time.
3. **Coat the Potatoes:**
- Add the potato slices to the batter, ensuring each slice is evenly coated.
4. **Heat the Oil:**
- In a deep frying pan or kadhai, heat enough oil for deep frying. The oil should be medium hot (around 350°F or 175°C).
5. **Fry the Pakoras:**
- Carefully drop the batter-coated potato slices into the hot oil. Fry in batches to avoid overcrowding the pan.
- Fry the pakoras until they are golden brown and crispy on both sides, flipping occasionally. This should take about 4-5 minutes per batch.
6. **Drain and Serve:**
- Once done, remove the pakoras using a slotted spoon and drain them on paper towels to remove excess oil.
- Serve hot with green chutney, tamarind chutney, or ketchup.
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