Pakistani Batter Fried Potatoes Recipes
PAKISTANI BATTER-FRIED POTATOES
A different way to eat your potatoes! The batter makes your ordinary spuds spicy and delicious for a Pakistani-style snack. Try this with sliced eggplant as well!
Provided by DarkAngel
Categories Appetizers and Snacks
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Whisk gram flour, salt, cayenne pepper, cumin seeds, and baking powder together in a bowl. Stir lukewarm water into flour mixture, 1/2 cup at a time, until batter has a thick pancake-batter consistency.
- Dip potato slices in batter until well-coated.
- Working in batches, cook coated potatoes in hot oil, turning once, until golden and crispy, 2 to 4 minutes. Transfer potatoes to a paper-towel lined plate to drain.
Nutrition Facts : Calories 304.6 calories, Carbohydrate 42.8 g, Fat 12.4 g, Fiber 4.8 g, Protein 7.3 g, SaturatedFat 1.5 g, Sodium 317.9 mg, Sugar 3.3 g
POTATO CURRY (PAKISTANI STYLE)
This recipe comes from my Mom. Sometimes back home we have breakfast with this curry and Porri (fried tortilla). Love the potatoes in this style.
Provided by rabz4383
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the potatoes and cut them into 1 inch cubes.
- Put it in a pot with 2 cups water .
- Add all the ingredients except tamarind water.
- Boil the potatoes until tender.
- Add tamarind water and stir well.
- Now mash some of the potatoes in the pots but not all.
- Let it cook for 1 or 2 minutes.
- Sprinkle with cilantro leaves and enjoy.
UNCLE BILL'S COATED AND DEEP FRIED POTATOES
After making fish and chips, I had some batter left over and decided to try deep frying some sliced potatoes. Surprisingly, they puffed up so nicely, cooked quickly and tasted so good.
Provided by William Uncle Bill
Categories Potato
Time 21m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Scrub or peel potatoes. Slice crosswise to 1/8 inch thickness; about 12 to 14 slices. Slices should be the same thickness for deep frying.
- Place sliced potatoes in a dish and cover with cold water while preparing the dredging flour and the batter.
- In a mixing bowl, mix together 1/4 cup of flour, 1/4 teaspoon of salt and pepper; set aside to use for dredging.
- In a separate mixing bowl, mix together 1/3 cup of flour, 1 teaspoon of baking powder, 1/4 teaspoon of salt and pepper and 1/4 teaspoon of garlic powder.
- In a small mixing bowl, beat egg and add 1/2 cup of beer and whisk until blended.
- Pour egg/beer mixture into the flour mixture and stir until well blended and the batter is smooth.
- Meanwhile, in a medium size frying pan or saucepan, heat the oil to 350°F.
- Drain the sliced potatoes and shake off any excess water.
- Dredge the potato slices in the flour to coat all sides.
- Now dip the slices in the batter and coat well on all sides.
- Drop a few batter coated slices in the heated oil and deep fry for about 1 minute, then turn over and continue to fry for another 1 minute.
- When done, remove to paper towels to absorb any excess oil.
- Serve with ketchup, yogurt or sour cream.
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