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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Potato Pakora Recipe

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This recipe for Potato Pakora is from The Serco Employee Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 1 cup Gram flour
• 4 tbsp Rice Flour/Corn Flour
• 1 tbsp Refined Flour
• 1.5 tbsp Chili flakes
• 1/4 tsp Carom Seeds
• 1/2 tsp Cumin Seeds
• To Taste Salt
• 1 tsp Coriander Powder
• A pinch Asafetida
• A pinch Turmeric Powder
• 2 tsp Hot oil
• 4 tbsp Fresh Coriander
• 2 Green chili (Optional)
• 3 Medium Potatoes
• Enough Cooking Oil to deep fry
Directions:
Directions:
1. Take a bowl and add all the dry ingredients - Gram flour, rice flour, salt , turmeric, chili flakes , Carom Seeds, Cumin Seeds, Asafetida and salt and mix well.
2. Now add water slowly and make a medium thick batter of smooth consistency. Batter should not be too thick or thin. it will coat the pakora slices perfectly.
3. Beat the batter for a minutes to make it fluffy. Cover and rest for 5 minutes.
4. Wash and peel the potatoes and slice into thin roundels and dip in a bowl of water ,else they will turn dark due to oxidation.
5. Now add hot oil ,chopped green chilies and fresh coriander in the batter and mix well.
6. Heat enough oil in a wide deep pan n medium high.
7. Take 4-5 potato slices and add in the batter ,take each slice and gently slide in the oil. Don’t over crowd the pan.
8. Fry the pakora’s from both the sides till they are crisp and golden in color.
9. When done ,drain the fried pakora’s on a paper napkin to absorb the extra oil.
10. Make rest of the pakora’s in the same way. If you have some leftover batter then slice few green chilies and dip in the batter and fry.
11. You can also store the batter in the refrigerator for 2-3 days.
12. You can sprinkle some chat masala over the fried pakora’s (optional)
13. Serve crisp Aloo pakora’s with mint chutney , chili chutney or tomato ketchup

 

 

 

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