Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and thinly sliced
- 1 cup chickpea flour
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/4 cup chopped fresh cilantro
- Water, as needed
- Oil, for frying
Special Equipment Needed:
- Deep-fryer or a heavy-bottomed pot
- Slotted spoon
- Mixing bowl
Step-by-Step Instructions:
1. In a mixing bowl, combine chickpea flour, cumin seeds, coriander powder, red chili powder, turmeric powder, and salt.
2. Add water gradually to the mixture and whisk until it becomes a smooth batter.
3. Add the thinly sliced potatoes and chopped cilantro to the batter and mix well.
4. Heat oil in a deep-fryer or a heavy-bottomed pot over medium heat.
5. Once the oil is hot, drop spoonfuls of the potato mixture into the oil and fry until golden brown.
6. Use a slotted spoon to remove the pakoras from the oil and place them on a paper towel to remove excess oil.
7. Repeat the process until all the potato mixture is used up.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe makes about 20-25 potato pakoras.
Nutritional information:
Each serving of 2-3 pakoras contains approximately 150 calories, 8g fat, 17g carbohydrates, 4g protein, and 2g fiber.
Substitutions for ingredients:
- Instead of chickpea flour, you can use all-purpose flour or rice flour.
- You can substitute cilantro with parsley or mint.
Variations:
- You can add grated carrots or onions to the batter for added flavor and texture.
- You can also add chopped green chilies or ginger for a spicy kick.
Tips and Tricks:
- Make sure the oil is hot enough before frying the pakoras to prevent them from getting soggy.
- Do not overcrowd the pan while frying the pakoras.
- Serve the pakoras hot with your favorite chutney or sauce.
Storage Instructions:
You can store the leftover pakoras in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the pakoras, preheat the oven to 350°F and bake them for 5-7 minutes until heated through.
Presentation Ideas:
Serve the pakoras on a platter with a side of chutney or sauce.
Garnishes:
Garnish the pakoras with chopped cilantro or mint leaves.
Pairings:
Potato pakoras pair well with masala chai or a cold beer.
Suggested Side Dishes:
Serve the pakoras with a side of cucumber raita or a fresh salad.
Troubleshooting Advice:
- If the batter is too thick, add more water to thin it out.
- If the pakoras are not crispy, increase the heat of the oil and fry them for a longer time.
Food Safety Advice:
- Make sure the potatoes are thinly sliced to ensure even cooking.
- Use caution when frying the pakoras to prevent oil splatters.
Food History:
Pakoras are a popular snack in South Asian cuisine and are typically made with vegetables or meat coated in a spiced batter and fried.
Flavor Profiles:
Potato pakoras are crispy on the outside and soft on the inside with a savory and slightly spicy flavor.
Serving Suggestions:
Serve the pakoras as an appetizer or snack.
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Region: Indian