Description
Deliciously crispy and golden brown potato fritters made with chickpea flour and spices.
Ingredients
Scale
- 8 ounces potatoes (250 g)
- 1 cup chickpea flour (besan)
- 2 tablespoons rice flour
- 1 tablespoon cornstarch
- 1 teaspoon red chili powder
- ⅛ teaspoon turmeric powder
- 1 teaspoon ginger garlic paste
- 1 teaspoon salt (or to taste)
- 1 very small pinch baking soda
- Oil (for frying)
- 1 teaspoon chaat masala powder
Instructions
- Wash the potatoes and peel them using a vegetable peeler. Slice them into thin slices (⅛ inch) and soak them in a bowl filled with water. If kept without water, the potatoes will turn black from oxidation.
- In a medium mixing bowl, stir together chickpea flour, rice flour, cornstarch, red chili powder, turmeric powder, ginger-garlic paste, salt, and baking soda.
- Add water (½ to ¾ cup) a little at a time and whisk to make a slightly flowing but thick smooth batter. The batter should neither be too thick nor too thin. It should be just thick enough to coat the slices and stick to them.
- Let it rest for 10 minutes.
- Heat 4-5 cups of oil for frying in a skillet over medium-high heat until it is nicely hot.
- To check if the oil is hot enough, drop a few drops of batter in it. It should come up fast and steadily.
- Now drain the potato slices from the water very well. Add a few slices to the batter and coat them well from all sides.
- Reduce the heat to medium.
- Drop the slices in hot oil and fry until they are golden brown and crispy (5-8 minutes for each batch). Flip them frequently while frying using a slotted spoon.
- Do not overcrowd the pan otherwise, it will lower the temperature of the oil and the pakora will not turn out crispy.
- Drain the pakoras on a plate lined with paper towels to soak the excess oil. Sprinkle chaat masala all over the hot pakora.
- Make all the pakora in the same manner and serve hot.
Notes
- The quantity of turmeric powder and baking soda is very important. If you add more turmeric with baking soda, the pakoda will turn reddish in color and will not look very appetizing.
- The quantity of water will depend on the quality of chickpea flour. If the flour is finely ground, it will require less water and if it is coarse it will need more.
- Draining all the water from the potato slices is important otherwise the water in them will thin down the batter and it will not stick to the slices.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snacks
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg