Description
Delicious crispy potato slices coated in a spiced chickpea flour batter, perfect for snacking.
Ingredients
Scale
- 8 ounces potatoes
- 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 to prevent 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 that coats the slices.
- Let the batter rest for 10 minutes.
- Heat 4-5 cups of oil for frying in a skillet over medium-high heat until hot (about 360°F to 380°F).
- Drain the potato slices and add a few to the batter, coating them well from all sides.
- Drop the slices in hot oil and fry until golden brown and crispy (5-8 minutes per batch), flipping frequently.
- Drain the pakoras on a plate lined with paper towels to soak the excess oil. Sprinkle chaat masala over the hot pakoras and serve immediately.
Notes
- The amount of turmeric and baking soda is crucial; excess can alter the color.
- The water quantity may vary depending on the quality of chickpea flour.
- Ensure to drain the potato slices well to keep the batter from thinning.
- Do not overcrowd the pan to maintain the oil temperature for crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: snack
- Method: frying
- Cuisine: Indian
Nutrition
- Serving Size: 3-4 pakoras
- Calories: 300
- Sugar: 1g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg