Gluten-Free Potato Pakora
Indulge in the irresistible crunch and spiced goodness of Gluten-Free Potato Pakora, a delightful twist on the traditional Indian street snack. Perfectly thinly-sliced potatoes are coated in a flavorful batter made with chickpea and rice flour, infused with bold spices like cumin, turmeric, and red chili powder. Fresh cilantro and a hint of lemon juice elevate this recipe with a burst of freshness, while deep frying results in crispy, golden fritters that are naturally gluten-free. Ready in just 40 minutes, these pakoras make a show-stopping appetizer or snack, especially when served hot with your favorite chutney or dipping sauce. This simple yet satisfying recipe demonstrates how everyday ingredients can come together to create a gluten-free masterpiece your family and friends will adore.
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Recipe Information
Ingredients
- 3 pieces medium potatoes
- 1 cup chickpea flour (besan)
- 1 tablespoon rice flour
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 0.25 cup fresh cilantro
- 0.75 cup water
- 1 tablespoon lemon juice
- 2 cups oil for frying
Instructions
Peel and wash the potatoes. Slice them into thin, even rounds approximately 1/8 inch thick.
In a mixing bowl, combine chickpea flour, rice flour, red chili powder, cumin seeds, turmeric powder, coriander powder, and salt. Mix well.
Chop the fresh cilantro and add it to the flour mixture.
Add the lemon juice and water gradually to the dry ingredients, stirring continuously to make a smooth and slightly thick batter with a pancake-like consistency.
Heat oil in a deep frying pan over medium heat. To check if the oil is ready, drop a tiny bit of batter into the oil; if it rises to the surface steadily, the oil is hot enough for frying.
Dip each potato slice into the batter, ensuring it is completely coated, and gently slide it into the hot oil.
Fry in batches, turning occasionally, until the pakoras are golden brown and crispy on both sides, about 3 to 4 minutes per batch.
Remove the pakoras from the oil using a slotted spoon and place them on a paper towel-lined plate to drain the excess oil.
Serve the Gluten-Free Potato Pakoras hot, garnished with extra cilantro and a side of chutney or sauce of your choice.
Nutrition Facts
Calories |
5101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 483.9 g | 620% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2497 mg | 109% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 19.9 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4071 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
