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Potato Fritters - Aloo Pakora

Potato Fritters - Aloo Pakora

This is another way to eat a street food snack known as pakoras which are extremely moreish,


bar Potato Fritters - Aloo Pakora
so I warn you to eat in moderation and make them on special occasions such as a tea time get-together.

Picture by Werner Van Peppen

 
Serves 2
 
Ingredients:

sunflower or vegetable oil for deep-frying
(approximately 500ml)
pinch of coriander seeds, slightly crushed
pinch of turmeric
1/4 tsp cumin seeds
1/4 tsp chilli powder
1/4 tsp salt
25g gram flour (besan)
150g fluffy or smooth potatoes (such as Maris Piper or Desiree), peeled and thinly sliced

   
Method:  

Put the deep-frying oil into a saucepan and set it on the hob to heat or in a deep fat fryer at 180C.
In a bowl, mix together the spices and salt with the gram flour. Add 50ml of water and stir it into a thick paste. Drop a few potatoes into the batter and roll them around to coat them in it.
Check that the oil is hot enough: with a spatula, let a drop of of batter carefully fall into the oil: if it splatters or sizzles, it is ready. Drop the coated potato slices into the oil and fry for a few seconds, then tun them to cook the other side. Lift them out on to some kitchen paper to absorb the excess oil. Repeat until all the potato slices are cooked. Serve as snacks with ketchup or any of your favourite chutneys.

 
Tips:

These snacks can be cooked in advance and then warmed in a preheated oven at 160C for 10 to 15 minutes.

(c) 2012

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