Cooking Instructions
- 1
Place the besan / chickpea flour in a bowl. Add red chilli powder, coriander powder, turmeric powder, salt and coriander seeds or pomegranate seeds if using. Mix well with a fork
- 2
Add water (1/4 cup at a time) to create a batter, and set aside for 30 minutes.
- 3
Wash and peel the potatoes. Thinly slice them with a knife. You can use a mandolin, but just make sure the potato slices aren’t too thin. They should be thicker than a potato chip, but not too thick otherwise they won’t cook from inside.
- 4
Dip a sliced potato in the batter to check the batter consistency. It should coat the potatoes completely, but not be too thick otherwise the pakoras will be more batter and less about the potatoes.
- 5
Heat oil in a karahi, wok or deep frying pan.
- 6
Dip the sliced potatoes in the batter making sure to coat completely. Add to the hot oil. Cook on low - medium flame till the potatoes are golden brown on the outside (they will fluff up) and cooked through from inside.
- 7
Use a slotted spoon to remove the pakoras, and drain on kitchen towel to remove excess oil.
- 8
Garnish with chaat masala, and serve hot with chutney and ketchup on the side.
Similar Recipes
-
Aloo Pakora Aloo Pakora
#5pm Evening snacking on, with that perfect guilty pleasure of having unhealthy stuffs. AlooPakora with a sprinkling of chaat masala on top😋 A perfect snack for 5pm hunger pangs. Potato Fritters
-
Batata Vada (Aloo Vada) Batata Vada (Aloo Vada)
Let's talk about Mumbai's famous Batata Vada. Just hearing the name makes your mouth water! In this dish, boiled potatoes are spiced, then dipped in a chickpea flour batter and deep-fried. They're served hot with your favorite chutney. Let's look at the recipe in detail.
Translated from Cookpad India -
Crispy Potato pakora Crispy Potato pakora
Yesterday I made this crispy potato pakora for iftar. It is very crispy and tasty. #RamadanSpecial
-
-
-
Besan Ladoo (Diwali Special) Besan Ladoo (Diwali Special)
No matter how many sweets we make for Diwali, it's just not complete without ladoos. Ladoos are always made as an offering to Lord Ganesha, who is offered yellow-colored foods like sweets, clothes, and flowers. I've made these ladoos in a very simple way and am happy to share the recipe with you all.
Translated from Cookpad India -
Rajasthani Kadhi Pakora Rajasthani Kadhi Pakora
Kadhi Pakora is a traditional Indian dish. This popular curry made with chickpea flour, yogurt, and special spices is enjoyed on many special occasions and festivals. Today, I made Rajasthani Kadhi Pakora without onions, which tastes delicious and has very soft pakoras. Its unique flavor makes it a favorite for many people.Some Rajasthani dishes have a special place in people's hearts, and Kadhi Pakora is one of them. The highlights of Rajasthani Kadhi Pakora are the chickpea flour fritters, special spices, and tangy curry. Let's see how to make it easily at home.
Translated from Cookpad India -
-
-
-
Spicy Tandoori Chicken Without a Tandoor Spicy Tandoori Chicken Without a Tandoor
Translated from Cookpad India -
Crispy Corn, Bell Pepper, and Onion Fritters Crispy Corn, Bell Pepper, and Onion Fritters
There's a special connection between rainy days and fritters. Enjoying hot fritters with tea during the monsoon is a popular and delightful experience. The sound of raindrops, a cup of tea, and a plate of hot fritters create a comforting and joyful combination for many people.
Translated from Cookpad India
More Recipes
Comments