Pakoras or fritters is a popular fried snack in Pakistan. This particular variant is made using potatoes that are sliced, as thinly as possible, then dipped in a spicy gramflour (besan) batter and fried till golden and crispy. Serve hot with chutney or ketchup.
- 2 cups gramflour (besan)
- Salt, to taste
- 1 teaspoon red chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon coriander seeds
- ¼ teaspoon baking soda
- Water, as required
- 2 potatoes, thinly sliced
- In a large bowl add gramflour (besan), salt, coriander powder, red chili powder, coriander seeds and baking soda.
- Add water to make batter. Set aside for at least 30 – 45 minutes.
- The batter should be thick enough to make pakoras (fritters). If it is too thin, add a little more gramflour (besan) and if it is too thick add water to fix the consistency.
- Wash, peel and thinly slice the potatoes. This can be done using a sharp knife or using a mandolin. Don’t keep the potatoes outside in the air for too long, as they will start browning.
- Heat oil in a frying pan, karahi or wok. Dip the sliced potatoes individually into the batter and fry.
- Fry the pakoras till golden and crispy on both sides.
- Remove on a kitchen towel and serve hot.
- Sprinkle chaat masala on the top and serve with chutney or ketchup.
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