Potato fries (Aloo pakora) is crispy soft and hot snack. Coating potato slices with batter makes it crisp outside and after deep frying potato is cooked but remains soft which is so yum when you bite it. This is a very popular snack which can be found in every nook and corner in my home country, India. We enjoy it with our evening tea/coffee. It is gluten free and kid’s favorite snack which is bit hot. Slicing the potatoes and dip in gram flour batter, deep frying in oil is all that has to be done to make this yummy crispy snack. These are also served as sides with plain dal and rice. This is easy to cook, very less ingredients yet so delicious.
- 1 large potato
- ½ teacup gram flour
- ½ tsp chili powder
- Pinch of baking soda
- Pinch of cumin seeds powder, optional
- Water as required
- Salt to taste
Step 1: Wash and pat dry potato and cut it horizontally to thin slices or cut into two halves vertically and cut each of them to round slices. Rub the slices with pinch of salt and keep aside.
Step 2: Mix gram flour, chili powder, salt, baking soda with required amount of water to form thin batter. Batter shouldn't be too thin keep the consistency so that when you dip potato slices batter shouldn't drip off wholly. Keep the salt minimum as potatoes are already marinated with salt.
Step 3: Heat oil in deep frying pan.
Step 4: Drain out the water in potatoes and take one by one or few at a time and coat them evenly in batter.
Step 5: Test the heated oil, put a drop of batter it raise up immediately. Now fry them in batches until golden brown or until crisp in medium heat. Remove and drain out the excess oil onto paper towel.
- Serve hot
- Marinating is optional, time taken is 5 minutes helps potato slices to absorb salt.