Pakora: Indian cuisine

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Recipe: Crispy golden aloo pakora

The Times of India

Crispy golden aloo

Thin and round slices of potatoes dipped in a thin layer of besan and deep fried are a delight to relish Crispy golden yellow aloo pakora teamed with hot masala chai is a stealer. You can relish the mouthwatering aloo pakora along with your spouse or with a group of friends. Either way, the aroma of the fried potatoes makes the get-together quite interesting.

Ingredients

Potatoes -- 2 -3 Besan - 75-100 gms Water - 200 ml Cumin seeds - ½ tsp Ajwain/ Carom seeds (optional) - ½ tsp

Red chili powder - ½ - 1 tsp Salt to taste

Method

Cut the potatoes into thin round slices. Make a thin(do not make a thick paste like mixture) batter by constantly mixing the besan with water. Add cumin seeds, ajwain, red chili powder and salt and mix it well. Next, add the potato slices to this mixture and mix it well. Take a deep frying pan and pour oil. Let the oil heat for a while and when you feel the oil is hot enough, dunk the slices one by one and as soon as the potato slices are golden yellow in colour, take those out and put them on a plate with tissues(to absorb excess oil). The tissue will absorb the extra oil from the pakoras.