Potato Pakora
Dive into the ultimate crispy indulgence with these irresistible Potato Pakoras—a beloved Indian street food snack that’s perfect for any occasion! Thinly sliced potatoes are coated in a spiced chickpea and rice flour batter infused with bold flavors like carom seeds, cumin, turmeric, and red chili powder, then fried to golden perfection. The addition of fresh coriander leaves provides a burst of freshness, while the smooth, flavorful batter ensures each bite is crunchy on the outside and tender on the inside. Ready in just 30 minutes, this quick and easy recipe makes a delightful appetizer or tea-time treat when served with tangy chutneys or ketchup. Whether you're hosting guests or simply craving a savory delight, these homemade Potato Pakoras will satisfy every craving! Keywords: Potato Pakora Recipe, Crispy Indian Snack, Easy Fried Appetizer.
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Recipe Information
Ingredients
- 2 medium Potatoes
- 1 cup Chickpea flour (gram flour)
- 2 tablespoons Rice flour
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Carom seeds (ajwain)
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Salt
- 0.75 cup Water
- 2 tablespoons Fresh coriander leaves
- 2 cups Oil
Instructions
Wash and peel the potatoes. Slice them into thin, round slices about 1/8-inch thick.
In a mixing bowl, combine chickpea flour, rice flour, red chili powder, turmeric powder, carom seeds, cumin seeds, and salt.
Gradually add water to the dry mixture, whisking constantly to form a smooth, lump-free batter. The consistency should be moderately thick, almost like pancake batter.
Finely chop the fresh coriander leaves and stir them into the batter.
Heat oil in a deep pan over medium heat. The oil should be sufficiently hot, but not smoking. To test, drop a small amount of batter into the oil; it should rise to the surface without browning immediately.
Dip each potato slice into the batter, ensuring it's well-coated, and carefully slide it into the hot oil.
Fry a few pakoras at a time, ensuring not to overcrowd the pan. Cook for 3 to 4 minutes on each side or until golden brown and crisp.
Using a slotted spoon, remove the pakoras from the oil and drain on paper towels to absorb excess oil.
Serve the potato pakoras hot with chutney or ketchup as a dipping sauce.
Nutrition Facts
Calories |
4909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 458.1 g | 587% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2492 mg | 108% | |
| Total Carbohydrate | 177.3 g | 64% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 18.5 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3332 mg | 71% | |
*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.
