Aloo Pakora

Name: Aloo Pakora
Cuisine: Pakistani
Ingredients: 2 large potatoes, peeled and thinly sliced; 1 cup chickpea flour (besan); 1/2 teaspoon red chili powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon cumin seeds; 1/2 teaspoon salt (adjust to taste); as needed Water,; Oil, for frying

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

Enjoy these delightful Aloo Pakoras as a snack or appetizer. They are crispy on the outside, soft on the inside, and bursting with flavor. Perfect for enjoying with a cup of tea or as a tasty addition to your meal! #ambassador

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

Saved

Ingredients

2large potatoes, peeled and thinly sliced
1 cupchickpea flour (besan)
1/2 teaspoonred chili powder
1/2 teaspoonturmeric powder
1/2 teaspooncumin seeds
1/2 teaspoonsalt (adjust to taste)
as neededWater,
Oil, for frying

Saved

Steps

1

In a mixing bowl, combine the chickpea flour, red chili powder, turmeric powder, cumin seeds, and salt. Mix well.
Gradually add water to the dry ingredients, whisking continuously, until you get a smooth and thick batter. The batter should be thick enough to coat the potato slices.
2

Heat oil in a deep pan or kadhai over medium heat.
Dip each potato slice into the batter, ensuring it is evenly coated, and carefully drop it into the hot oil. Repeat with a few more slices, making sure not to overcrowd the pan.
3

Fry the potato slices until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer them to a paper towel-lined plate to drain excess oil.
4

Repeat the process with the remaining potato slices until all are fried.
Serve the hot and crispy Aloo Pakoras immediately with your favorite chutney or sauce.