Potato Pakora Recipe
Ingredients
For the Potato Pakoras:
1) 3 medium-sized raw potatoes (peeled and sliced)
2) 2 cups gram flour (besan) (sifted)
3) ½ cup rice flour (or cornflour/arrowroot powder as alternatives)
4) 1 teaspoon salt (or to taste)
5) 1 teaspoon ajwain (carom seeds)
6) ½ teaspoon cumin seeds
7) ¼ teaspoon turmeric powder
8) ¼ teaspoon asafoetida (hing)
9) 1 teaspoon red chili flakes
10) ½ teaspoon red chili powder (adjust according to taste)
11) 2-3 green chilies, finely chopped
12) A handful of fresh coriander, finely chopped
13) 1 teaspoon crushed coriander seeds
For Frying:
14) 2 tablespoons oil (added to batter for extra crispiness)
15) Oil for deep frying (enough to submerge the pakoras)
For Preparing the Potatoes:
16) Water (to soak potato slices)
17) Cotton cloth/absorbent paper (for drying the potato slices)
Optional Serving Suggestions:
18) Green coriander-mint chutney
19) Tomato ketchup
Let’s Start Recipe
Today we will make a **delicious, crispy, and spicy special Potato Pakora** recipe. It’s a perfect snack for party, and you can serve it with **green coriander-mint chutney** or **tomato ketchup**. This recipe is easy, quick, and absolutely mouthwatering! Let’s get started with the recipe.
Step 1: Preparing the Potatoes
Start by taking **3 medium-sized raw potatoes**. Peel them using a **peeler** or a **knife**. After peeling, place them in water to prevent them from turning black.
Now, slice the potatoes into thin slices. You can use a **chips slicer** if you have one, or simply use a **knife** to make thin slices. Make sure the slices are not too thin, but just thick enough for a crispy texture.
After slicing, place the potato slices back in water to avoid oxidation. Wash the slices **1-2 times** to remove excess starch. Let them soak in water for a while.
Step 2: Preparing the Batter
To prepare the batter for the pakoras, take a **mixing bowl** and add:
2 cups of gram flour (besan)** (sifted to remove lumps)
½ cup rice flour** (for extra crispiness, if rice flour isn’t available, you can use **cornflour** or **arrowroot powder** as alternatives)
1) 1 teaspoon salt** (or adjust according to taste)
2) 1 teaspoon ajwain (carom seeds)
3) ½ teaspoon cumin seeds
4) ¼ teaspoon turmeric powder
5) ¼ teaspoon asafoetida (hing)
6) 1 teaspoon red chili flakes
7) ½ teaspoon red chili powder** (you can adjust the heat level)
8) 2-3 green chilies, finely chopped
9) A handful of fresh coriander, finely chopped
Mix all the dry ingredients well.Now, add **1 teaspoon crushed coriander seeds** to the mix. This adds extra flavor. Stir everything properly.
Step 3: Making the Batter
Now, gradually add water to the dry ingredients. Be sure to add water **little by little** to prevent lumps from forming. The batter should have a **medium consistency**, not too thick or too thin.
Once the batter is well mixed, **whisk it for 1-2 minutes** to make it light and fluffy. This will help the pakoras become crispy.
**Important:** Don’t add **baking powder** or **baking soda** to this batter. The whisking will make it fluffy without needing any raising agents.Cover the batter and let it **rest for 10 minutes** so the besan can be set.
Step 4: Drying the Potatoes
After the potatoes have been soaking for **10 minutes**, drain the water and place them in a **strainer**. Let any excess water drip off.
Now, using a **cotton cloth** or **absorbent paper**, place the potato slices in a single layer and gently pat them dry. This ensures that the batter will stick to the potatoes well and the pakoras will be crispy when fried.
Once all the slices are dry, transfer them to a **plate** and they are ready for frying.
Step 5: Frying the Pakoras
After letting the batter rest for 10 minutes, add **2 tablespoons of hot oil** to the batter. This will make the pakoras even crispier. Mix the oil into the batter properly.
Now, heat **oil** in a deep pan for frying. Once the oil is hot, take a **potato slice**, dip it into the batter, and coat it evenly.Gently drop the coated slices into the hot oil. Do not overcrowd the pan. Fry **4-5 pakoras at a time** depending on the size of the pan.
While frying, **avoid stirring immediately**. Instead, pour hot oil over the pakoras with a spoon to help them cook evenly.
Fry on **medium-high flame** for about **6-7 minutes**, until the pakoras are golden brown and crispy.
Once done, remove them from the oil and place them on **absorbent paper** to remove excess oil.
Step 6: Serving
Your **Crispy and Spicy Potato Pakoras** are now ready! Serve them hot with **green chutney** or **tomato ketchup**.
Tip
They are a perfect snack for **festivals** .Make sure to try this recipe and if you liked it, don’t forget to **like**, Comment**, and **share** it with your friends.
Thank You …..♥️