POTATO PAKORA

Potato Pakora is the most famous pakora type (fritters) in Pakistan and India. This is the main dish in the month of Ramadan. Moreover, people love to eat these potato pakoras in the rainy season with tea or cold drink. These Pakoras are crispy outside and soft from inside. These pakoras are equally famous among children, youngsters and adults. These yummy fritters are prepared with potato slices. These slices are cut in the form of potato chips. Some people cut thick slices whereas some like to make fritters with thin slices. Potato Pakoras are easy to make at home as they don’t require too many ingredients. The main ingredients for this dish are chick pea flour, potatoes, water and oil for frying. All other ingredients like red chili powder, red chili flakes, cumin seeds, coriander seeds are optional.

If you like soft potato pakoras then do not fry them too much. And if you like crispy pakoras then fry them until golden brown. These pakoras are so much delicious and can be served with different sauces and chutney. For example, ketchup, fresh coriander and mint chutney or tamarind chutney. They taste awesome when served hot.

Ingredients for Potato Pakora:

Potato (Sliced)                                                                               1 large

Gram Flour (Besan)                                                                       1 cup

Red Chili Flakes                                                                              ½ tsp

Salt                                                                                                   To taste

Cumin Seeds (Crushed)                                                                ½ tsp

Coriander Seeds (Crushed)                                                         ½ tsp

Oil                                                                                                    To fry

Method:

Cut thin slices of a large potato. Take gram flour into a bowl and add water to make a thick paste of it. Add red chili flakes, salt, crushed cumin seeds and crushed coriander seeds into the flour and mix it well. Heat up some oil into a wok. Dip potato slices into the gram flour paste to make a thick coat over them. Now deep fry them until golden brown. Serve with ketchup, chatni and tea.

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