Potato Pakoras
Submitted by Areen & Memoona
Servings: 2-3 (4-6 pakoras)
Ingredients
2 cups (500 mL) potatoes, thinly sliced
1 cup (250 mL) gram flour (besan)
1/2 cup (125 mL) cornstarch
1/2 tsp (2.5 mL) red chili powder
1/4 tsp (1.25 mL) ground black pepper
1 tsp (5 mL) dry coriander seeds, crushed
1 tsp (5 mL) cumin powder
1 tsp (5 mL) salt
1/4 tsp (1.25 mL) baking soda
1/4 tsp (1.25 mL) turmeric powder
1/4 cup (60 mL) cilantro, finely chopped
1/4 cup (60 mL) water
Oil for frying
Directions
In a bowl, mix the corn starch, gram flour, red chili powder, coriander seeds, cumin powder, salt, baking soda, turmeric powder, and cilantro together until everything is well combined.
Add the water slowly to the mixture until you form a thick batter. Make sure there are no lumps in the batter.
Heat oil in a deep-frying pan over medium-high heat. (Pakoras can be baked or air fried, but they taste best when fried.)
Once the oil is heated, take sliced potatoes and dip in the batter. Carefully drop them one at a time into the hot oil.
Fry the pakoras until they are golden brown on both sides. This should take about 2-3 minutes per side. (A thicker slice may need more time)
Use a slotted spoon to remove the pakoras from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve the pakoras hot with chutney or ketchup. Enjoy!
Note: The serving size for potato pakoras can vary depending on the size of the pakoras and the size of the overall meal. As a general guideline, 4-6 pakoras can be served as a snack or appetizer for 2-3 people. For a larger meal, 8-10 pakoras can be served for 4-5 people. It is recommended to serve the pakoras hot and crispy with a chutney or dipping sauce of your choice.
