Aloo Pakora
These aloo pakoras are made with thin potato slices coated in a spiced gram flour based batter then fried until golden brown. One of India's most well-known appetisers is the pakora.
Ingredients
- 500 g Potatoes
- 100 g Gram Flour
- 1 tbsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tbsp Salt
- 1 tsp Crushed Chillies
- 1 tsp Cumin Seeds
- 1 tsp Dried Fenugreek Leaves
- Coriander
- 100 ml Water
Instructions
- 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!
Notes
Note 1 - You can use any variety of potato that you like, but a good choice is red potatoes. Depending on personal preference you may also choose to leave the skins of the potatoes on.
Note 2 - The consistency should be that when you lift a spoon the batter should slowly drip off but not completely run. Note 2 - It is very important that you fry the potatoes immediately and leave the batter to rest as the batter will end up becoming runny. Note 4 - To test this you can add a small ball of the batter into the pan, and it should rise with tiny bubbles surrounding it. Note 5 - Be careful that the pan is not overcrowded as the temperature will decrease preventing the aloo pakoras from cooking evenly. Nutritional facts: The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Note 2 - The consistency should be that when you lift a spoon the batter should slowly drip off but not completely run. Note 2 - It is very important that you fry the potatoes immediately and leave the batter to rest as the batter will end up becoming runny. Note 4 - To test this you can add a small ball of the batter into the pan, and it should rise with tiny bubbles surrounding it. Note 5 - Be careful that the pan is not overcrowded as the temperature will decrease preventing the aloo pakoras from cooking evenly. Nutritional facts: The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 136kcalCarbohydrates: 25gProtein: 6gFat: 1gSaturated Fat: 0.2gSodium: 1191mgPotassium: 544mgFiber: 4gSugar: 3gVitamin A: 255IUVitamin C: 17mgCalcium: 27mgIron: 2mg
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