A delicious deep fried snack !!
Makes: 25 pakoras
Ingredients
3 potatoes, medium size
200 ml cooking oil
Coconut chutney / green chutney / tomato ketchup for serving
200 ml cooking oil
Coconut chutney / green chutney / tomato ketchup for serving
For gram flour batter:
200 ml / 1 cup gram flour/ besan / kadala maav
1 teaspoon rice flour
90 ml water (80 ml - 110 ml) ( to make batter )
3/4 teaspoon salt ( or to taste )
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon hing ( asafoetida )
1 teaspoon rice flour
90 ml water (80 ml - 110 ml) ( to make batter )
3/4 teaspoon salt ( or to taste )
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon hing ( asafoetida )
Method
In a bowl, mix all the batter ingredients well. Add water, mix it well and make a smooth batter. Batter should be of dropping consistency. Keep aside for 15 minutes.
Wash, clean and peel off the skin of the potatoes. Cut each potato into 1/4 - inch circles.
Heat oil in a frying pan / kadai. Reduce heat to medium. Dip each potato piece into the gram flour batter and deep fry ( 7 - 8 pieces at a time ) in batches till golden color on both the sides. Drain out oil and place on kitchen towel to absorb extra oil.
Wash, clean and peel off the skin of the potatoes. Cut each potato into 1/4 - inch circles.
Heat oil in a frying pan / kadai. Reduce heat to medium. Dip each potato piece into the gram flour batter and deep fry ( 7 - 8 pieces at a time ) in batches till golden color on both the sides. Drain out oil and place on kitchen towel to absorb extra oil.
Serve hot with chutney / tomato sauce. It’s delicious tea / coffee time snack.
2 comments:
potato pakoras sounds too gud,excellent snack.
Nice n yummy evening snack...love them
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