Allo Pakora

 

INDREDIENTS

• 4 large potatoes
• 2 cups corn oil (for frying)
For the Batter
• 1 cup besan (chickpea flour)
• 1/2 cup water
• 1 teaspoon red chili powder
• 2 teaspoons cumin powder
• 4 cloves of crushed garlic
• 3 inch
• es of crushed ginger
• salt
• 2 tablespoons chopped coriander (optional)

Directions:

• Add water to the Besan.
• Besan has a tendency to be very clumpy, so you should add just a few tablespoons at a time to keep the batter smooth.
• Add the Chili powder, cumin powder, garlic, ginger, salt and chopped coriander and stir the batter.
• The potatoes should be sliced very thinly.
• No thicker than 1/4 of an inch.
• At this point test one slice of potato in the batter.
• There should just be a thin coat of batter.
• Heat the oil in a pan.
• Use a larger frying pan so that you have more surface area.
• The oil doesn’t need to be too deep since the potato slices are very thin.
• Dip the potato slices in the batter and fry them till they are golden brown.
• Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil.