Ingredients
Pakora batter
- ¾ cup besan approx 85 grams
- ¼ cup rice flour approx 42 grams
- 1 Indian green chilli minced
- 1 ¼ teaspoon salt
- ¼ teaspoon ajwain seeds
- ¼ teaspoon cayenne pepper powder
- ⅛ teaspoon black pepper
- ¾ cup water 6 ounces
- 1 pound medium to large yellow potatoes 2 or 3, depending on size, peeled
- 2 cups neutral oil I like avocado oil
Instructions
- Combine all the pakora batter ingredients and mix until smooth. Set aside for now while you prepare the potatoes - the batter will thicken a bit as it sits.
- Peel the potatoes and slice them into thin slices (approx. ⅛ inch - doesn't have to be exact). Spread them out onto a paper towel and blot them to dry.
- Heat oil in a deep, wide bottomed pot such as a dutch oven, over medium high to high heat. Once the oil reaches 360°F, or when a small drop of the mixture sizzles and floats to the top, the oil is ready.
- Dip the sliced potato into the batter, making sure to coat both sides, then gently place it into the hot oil. (The temperature of the oil will fluctuate and is best when within the 360 to 380 range). You can fry several pakoras at a time, just be sure not to crowd the pot.
- Let the pakoras fry in the oil until they turn light brown/golden in color. You can flip the pakoras if needed.
- Remove from the oil using a slotted spoon, and place on a paper towel to absorb any remaining oil.
Notes
- Depending on the size of the pot, you may need to add more oil.
- Resist the urge to wipe the pakora batter on the edge of the bowl as you remove the potato slice - you want the batter to really coat both sides before frying.
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