Wednesday, 2 July 2014

Aaloo ki crispy pakoriyan


potato 2 large size
bengal gram flour 1cup
cumin seeds 1/2 tspn
red chili powder 1/2 tspn
turmaric powder 1 tspn
salt to tast
oil for fry


  1. Peel, wash and sliced potatoes into thin circle.
  2. Take a bowl add bengal gram flour,cumin seeds,red chilli powder,turmaric powder and salt.
  3. Add water to make a smooth batter. The batter should be of pouring consistency.
  4. Heat oil in a kadhai, put the potato slices into the batter and apply batter all over it. Carefully drop the slices into the oil.
  5. Fry them from both sides. Reduce the flame to medium and fry them until they are golden brown.
  6. Drain the pakoras completely with a slotted spoon & transfer on a plate lined with absorbent tissue
  7. Serve piping hot with your favorite dip, sauce or chutney. Enjoy with a cup of chai.

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