Pakora is one of India's most infamoussnack dishes. Usually, it involves a mixture of different vegetables all bound together with spices and gram flour. This style of pakora is a little more simple and more along the lines of a Japaneese tempura dish, but still uses gram flour.
This was the pakora of choice for all kids when I was growing up. These golden discs of potatoes dipped into batter and fried were just amazing. The only thing that made them better (dare I say it) was smothering them in Heinz ketchup. Well, I was five! We would leave the mixed veg, spinach and chilli ones for the grown ups and feast on these.
Ingredients1 medium size potato
100ggram flour, sieved
1 tbsp rice flour
Salt as required
½ tsp carom seeds
½ cumin seeds
1 tbsp grated ginger
½ tsp red chilli powder
1 garam masala powder
Pinch of fresh coriander, chopped
⅔ to ¾ cup water
1 tsp chaat masala powder for sprinkling on the pakoras
Method- Mix all the dry ingredients with water and check the seasoning, adjust if needed.
- Peel and slice the potatoes thinly in rounds.
- Heat oil for frying in a kadai or pan.
- Dip each potato, slice in the batter and place it gently in hot oil - fry aloo pakoras until they are golden and crisp.
- Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Repeat with the remaining aloo, cooking in batches.
- Sprinkle with some chaat masala powder and serve with a mint chutney.