Wash the potatoes thoroughly and cut into slices that are approximately 1cm thick (see note 1)
In a separate bowl add the gram flour, turmeric powder, salt, crushed chillies, cumin powder, chilli powder and dried fenugreek then mix together
Add coriander and water in small increments, then mix until a thick batter forms (see note 2)
Add the sliced potatoes into the mixture and together (see note 3)
Heat a pan with oil for deep frying until medium-hot ensuring that the oil is not too hot (see note 3)
Allow any excess batter to drip off the potato then gently add the pakora into the pan and allow them to cook undisturbed for 3-4 minutes until golden brown before flipping and allowing to cook for another 3-4 minutes until golden brown on the other side (see note 5)
Serve immediately with a side of yoghurt chutney and enjoy!
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