This is another way to eat a street food snack known as pakoras which are extremely moreish so I warn you to eat in moderation and make them on special occasions such as a tea time get-together.
sunflower 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, peeled and thinly sliced
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.