Thin and round slices of potatoes dipped in a thin layer of besan and deep fried are a delight to relish
Crispy golden yellow aloo pakora teamed with hot masala chai is a stealer. You can relish the mouthwatering aloo pakora along with your spouse or with a group of friends. Either way, the aroma of the fried potatoes makes the get-together quite interesting.
What’s more? It’s utterly simple to prepare the aloo pakora. The method is not at all tedious and anyone can make it. And if you like your pakora to be crispier with minimum use of besan, this is the way to go
Potatoes — 2 -3
Besan – 75-100 gms
Water – 200 ml
Cumin seeds – Â½ tsp
Ajwain/ Carom seeds (optional) – Â½ tsp
Red chili powder – Â½ – 1 tsp
Salt to taste
-Cut the potatoes into thin round slices. Make a thin(do not make a thick paste like mixture) batter by constantly mixing the besan with water.
-Add cumin seeds, ajwain, red chili powder and salt and mix it well. Next, add the potato slices to this mixture and mix it well.
-Take a deep frying pan and pour oil. Let the oil heat for a while and when you feel the oil is hot enough, dunk the slices one by one and as soon as the potato slices are golden yellow in colour, take those out and put them on a plate with tissues(to absorb excess oil). The tissue will absorb the extra oil from the pakoras.
-Serve these hot with tea and tomato ketchup or pudina chutney.