Aloo Pakoray (Potato Fritters)
These Pakistani Potato Fritters are the perfect crispy appetizer.
Ingredients
- 1 cup besan (gram flour)
- ½ teaspoon Pakistani red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon salt, to taste
- ⅛ teaspoon baking powder
- 1 teaspoon chaat masala (optional)
- ½ cup water (+/-)
- 3 new (or small) potatoes, thinly sliced
- vegetable oil, for frying
Instructions
- Start by making your batter. Mix together all the dry ingredients thoroughly including chaat masala (optional) if you have.
- Slowly add the water until you have a thick batter, similar to cake batter or thicker than pancake batter.
- Set batter aside for about 10 minutes to soften and flavors combine.
- Slice potatoes thinly with peel on. If you use something other than new potatoes with a thicker skin, peel the skin.
- Slice into about ⅛ inch rounds.
- In batches add the potatoes into batter. Mix into batter until the slices are coated.
- Add enough oil in pot to comfortable submerge the pakoray. Heat up oil on medium heat in a pot until little piece of batter added starts to bubble.
- Carefully place coated potato slices into hot oil, allowing excess batter to drip off before putting in oil. Place as many slices can fit into pot without overcrowding.
- Once pakoray rise to the top of oil and start to brown, flip them over using slotted spoon.
- Continue cooking and flipping in oil until pakoray are a deep golden brown. Take them out with a slotted spoon and put on paper toweled lined plate to drain excess oil.
- Once they have cooled slightly, serve them up.
- Can be served with green or tamarind chutney or ketchup.
- Enjoy!