These are my favourite snack and I hope this recipe will make you love them as much as I do. These pakora are beautifully thin and crispy, and the ultimate comfort food.
To achieve the super thin potato slices, I use a mandoline.
Ingredients
1 red potatoes, thinly sliced
oil of choice
For the Batter
70g gram flour
½ tsp ajwain/carom seeds
½ tsp salt
½ tsp turmeric powder (optional)
1 tsp chilli garlic oil
For the Dip
3-4 tbsp greek yoghurt
pinch of salt
pinch of ground cumin
pinch of chilli powder
Method
– Fill a large bowl with cold tap water. Place the potato slices in the water and set aside.
– Place all of the ingredients for the batter in a large bowl. Mix well.
– Slowly add 150ml water. Whisk together and stop adding water when you form a pancake-like batter.
– Heat 1-2 cups of oil in a deep frying pan. Lower the heat to medium.
– Use some kitchen roll to remove excess moisture from your potato slices, then dip them in batter, and carefully drop them into the oil. Cook until golden.
– Use a slotted spoon to transfer the pakora to kitchen roll-lined plate to remove any excess moisture.
– Repeat the process with the remaining ingredients.
– To prepare the dip, place all the ingredients in a bowl and mix well. Then, drizzle with garlic chilli oil.