Aloo k pakoray

Name: Aloo k pakoray
Total time: 1200 s
Yield: 3 persons
Cuisine: Pakistani
Ingredients: 1 potato (cut into thin slices and dip it salt water); 1/2 cup baisan; 1 tsp zeera powder; 1 tsp chilli powder; 1/2 tsp salt; 1/2 tsp baking powder; 2 tbs cornflour; Water; Oil for frying

Sarosh Zeeshan @TheRecipeTeller

Ara Damansara, Selangor, Malaysia

Easy and quick recipe of Allo k pakoray. Just make one kind of batter and dip anything in it and fry… every time it’s a miracle. I make aloo k pakoray, baingan, palak, mirchi, onion ring, banana, apple, sweet potato… or if you think something else too… it’s a best batter for frying.

Sarosh Zeeshan @TheRecipeTeller

Ara Damansara, Selangor, Malaysia

Saved

Ingredients

20 mins

3 persons

1potato (cut into thin slices and dip it salt water)
Batter
1/2 cupbaisan
1 tspzeera powder
1 tspchilli powder
1/2 tspsalt
1/2 tspbaking powder
2 tbscornflour
Water
Oil for frying

Saved

Steps

20 mins

1

Take a potato and cut it into thin slices like chips. Soak it in salt water for a while till then make batter.
2

Take a bowl. Put Baisan first, then zeera powder.
3

Add chili powder, salt, baking powder.
4

I always add cornflour for crispiness. Pour water and start mixing it.
5

Mix it well. Do not leave any lumps or dry flour, make sure it is dissolved properly in it. The batter shouldn’t be too watery or too thick. The consistency gives a good texture and form to Aloo pakora. Preheat the pan with oil. Dip slice of potato one by one and put it in hot oil.
6

Start frying. Try to pour hot oil on the top of potato. Keep stirring it. One side get golden brown, flip it.make sure the flame is on medium flame. Whenever you make potato pakora, flame should be one medium otherwise potatoes will not cook properly from inside.
7

Once it turns to golden from both side. Take it out and put on strainer or newspaper for the absorption of excess oil. Serve on tea tome or iftar table.