Aloo Pakora is a very popular Indian snack made of thinly sliced potatoes, coated with a spiced batter, and deep-fried until crispy.
2 potatoes potatoes (sliced)
6 tbsp Besan (gram flour)
pinch of salt about (¼ tsp)
½ tsp chili powder
1 tsp baking powder
½ tsp cumin powder
1 tsp pomegranate seeds (optional)
¼ cup water
vegetable oil for deep-frying
2-3 tsp fresh cilantro leaves, finely chopped
How to make Pakoras:
Peal, wash and cut potatoes into thin slices.
Sift besan flour in a large bowl and add ajwain, red chili powder, salt, baking powder, coriander powder, cumin powder, pomegranate seeds.
Pour in the water and beat well to form a smooth batter.
Add the cilantro and the potato slices to the mixture.
Heat the oil in a large heavy-bottom pan to 350-375 °F/180-190 °C.
Remove battered potatoes wrom the batter with the tip of a fork, carefully shaking off any excess batter or using a slotted spoon. Put them into the hot oil, a few at a time and deep-fry, turning once. Fry pakoras till they are crisp and golden.
Remove fried pakoras with a spatula with holes. Slots allow excess grease to drain.
Place them on a kitchen paper towel so that extra oil is absorbed. Fry the pakoras in batches this way. Keep them aside.
Place the pakoras on a large serving plate and garnish with a fresh cilantro. Serve immediately with coriander chutney and tamarind chutney.