60g/ 2oz besan (gram flour or chick pea flour)

1 tbsp ground rice

½ tsp salt

1 ½ tsps ground coriander

1 tsp ground cumin

½ tsp chilli powder

60 ml /2 fl oz water

460g/1lb potatoes, peeled and cut into 6 mm/ ¼ inch thick slices

Oil for deep-frying

Mix all the dry ingredients together in a large bowl, and then add the water and mix to thick paste.  Add the potatoes and ix until the slickes are completely coated with the paste. 

Heat the oil over a medium heat in a deep pan (you can use a deep fat fryer or a chip pan without the basket) to about 170OC.  Add as many of the coated potato slices as the pan will hold in a single layer.  Fry the pakoras until golden brown about 6-8 minutes.  Drain on absorbent kitchen paper before serving.   

Comments

Add New Search

Write comment
Name:
Email:	do not notifynotify
Title:
UBBCode:	-color-aquablackbluefuchsiagraygreenlimemaroonnavyolivepurpleredsilvertealwhiteyellow -size-tinysmallmediumlargehuge
	Please input the anti-spam code that you can read in the image.

Powered by !JoomlaComment 3.26

3.26 Copyright (C) 2008 Compojoom.com / Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."