Aloo Pakora
This deep-fried potatoes coated in a spicy batter is absolutely crisp and delicious. It makes the perfect tea-time snack or side dish
Ingredients
- 5 medium potatoes cut into thin rounds
- 1 cup gram or pea flour
- 1/4 cup cake wheat flour
- 2 tsp baking powder
- 2 tbsp cornflour
- 2 tsp salt
- 1 tsp turmeric
- 2 tsp coarsley ground cumin
- 2 tsp coarsley ground coriander
- 2 tsp chilli flakes
- 3/4 cup water
- vegetable oil for deep frying
Instructions
- Peel and slice the potatoes into thin rounds. Rinse and pat dry
- Mix all the other ingredients together. Pour a little water at a time to form a thick batter, you may not require all the water. Allow the batter to rest for 10 minutes
- Heat oil on medium heat
- Dip the potato slices into the batter, ensure they are coated well
- Drop the battered potatoes into the oil and allow them to fry until golden brown and crisp
- Drain on paper towels. Serve hot
Notes
- You can adjust the spices according to your preference
- Resting the batter allows the liquid to be fully absorbed. I find that sometimes the batter looks a little too runny, however once rested it does become thicker
- You oil needs to be hot before dropping the potatoes in or it will stick to the pan and will absorb oil
- Do not add all of the water at once, add a little at a time so you can control the consistency
- You can also cook your potatoes a little if you wish to speed up the cooking process