https://youtu.be/DnjvtZP7cAU
Aloo pakora is a quick and tasty South Asian snack, which I love to eat on a rainy day between meals. Aloo pakora consists of thinly-sliced potatoes coated in a delicious, spicy batter.
Makes ~25 | Preparation Time: 5 minutes | Cooking Time: 10 minutes
Ingredients Required:
- 500g Potatoes (White or similar)
- ½ cup Gram Flour (or Plain Flour)
- ½ cup Water (cold)
- ½ tablespoon Salt
- 1 teaspoon Coarse Black Pepper
- 1 teaspoon Red Chilli Flakes
- 1 teaspoon Ground Cumin (Jeera)
- 1 teaspoon Ground Coriander (Dhaniya)
- 1 teaspoon Ground Turmeric (Haldi)
- 1 Medium Egg (Free Range)
- 2 tablespoons Chopped Coriander
- Oil for frying
Method:
- Peel the skin of the potatoes if you wish to. I don’t peel the potatoes as it doesn’t make much difference to the taste.
- Thinly slice the potatoes.
- Sift the flour into a large mixing bowl, add the salt and spices, crack in the egg, add the coriander and combine ingredients well.
- Add in the water and mix to form a thick batter. If the batter is too thick to spread over the potatoes, add extra water. If the batter is too runny, add extra flour.
- Add the potato slices to the pakora batter, and ensure that they are well coated in the batter.
- Fry the pakoras in hot oil on a medium/high heat. Before adding the pakoras to the oil, make sure that they have a coating of batter on each side. Carefully place the pakoras in the hot oil, turning a few times until golden brown on each side and potato is thoroughly cooked. Drain on kitchen roll.
Serve with your favourite chutney 🙂
