Crispy Aloo Pakora / Potato Fritters
Aloo pakora – One of the most popular Indian snacks that can be best enjoyed with a cup of warm tea. This recipe can provide you the satisfaction of the yummiest food on earth throughout the year.
The ingredients required to prepare the batter are :
- Besan also called gram flour
- Garam masala
- Haldi or turmeric powder
- Jeera or Cumin seeds
- Jeera powder also called cumin powder
- A green chili.
Cut the chili into fine shreds and put them in the mixing bowl.
Now put 6 large spoons of gram flour in the bowl and add 1/2 a spoon of garam masala, Cumin seeds, a pinch of turmeric powder and a pinch of cumin powder and salt and mix well all the dry ingredients with water. Make sure you add water gradually and not pour the entire glass into it. Doing that would spoil the consistency of the batter. Make sure the batter is neither too thin nor very thick. Cover the bowl with a lid and keep it aside for around 15 minutes.
Take 4-5 large potatoes to wash them and peel off the skin. Cut the potatoes into thin slices in round shape.
Take a deep frying pan and add cooking oil to it, fill it no more than half full to avoid spillovers while frying, and allow the oil to heat.
To check whether the oil is ready for frying here is a little trick I follow. Gently dip a tiny drop of the batter into the oil. If it rises up then u know the oil is ready and once it ready lower the gas flame.
Now all you need to do is, dip each potato slice one by one in the batter making sure the slice is coated completely with the batter and place it gently in hot oil. Plz maintain some distance from the oil and use a long tong for frying.
Once the slices enter the hot oil, continue frying the pakoras on low flame for around 5-6 minutes, or until the pakoras are crisp and golden-brown.
Drain the pakoras on paper towels to get rid of excess oil associated with deep-frying and serve it with green chutney and a cup of warm tea.