Aloo Potato Pakora Recipes
ALOO (POTATO) PAKORA
I got this recipe from my friend Rupali. It's good for a fast and easy side dish to an indian meal. Also, if it is made with less chilli powder, it is excellent as a snack for kids. They'll eat them right up.
Provided by alice Dave
Categories Lunch/Snacks
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Add water to the Besan.
- Besan has a tendency to be very clumpy, so you should add just a few tablespoons at a time to keep the batter smooth.
- Add the Chilli powder, cumin powder, garlic, ginger, salt and chopped coriander and stir the batter.
- The potatoes should be sliced very thinly.
- No thicker than 1/4 of an inch.
- At this point test one slice of potato in the batter.
- There should just be a thin coat of batter.
- Heat the oil in a pan.
- Use a larger frying pan so that you have more surface area.
- The oil doesn't need to be too deep since the potato slices are very thin.
- Dip the potato slices in the batter and fry them till they are golden brown.
- Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil.
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- Take the gram flour in a bowl and slowly add water to make a smooth paste. The batter should neither be too thick nor too thin.
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- Take a deep frying pan and pour oil. Let the oil heat for a while and when you feel the oil is hot enough, dunk the slices one by one and as soon as the potato slices turn golden yellow in colour from both sides, take them out and put them on a plate with tissues (to absorb excess oil). Remember that while you are frying the pakoras the flame should be low-medium so that the potatoes get cooked properly.
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