Crispy Potato Pakora Indian Fritters (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
2 medium russet potatoes, skinned and cubed
02 -
1/2 cup red onion, sliced
03 -
2 tbsp cilantro, chopped
04 -
2 Serrano green chilies, minced
05 -
2 cloves garlic, minced
06 -
1 thumb ginger, skinned and minced
→ Spices
07 -
1/2 tsp kosher salt
08 -
1/2 tsp chaat masala
09 -
1/4 tsp coriander powder
10 -
1/4 tsp red chili powder
11 -
1/4 tsp turmeric powder
12 -
1/4 tsp cumin powder
13 -
1/4 tsp black pepper
→ Batter
14 -
1/2 cup besan flour or regular flour
15 -
2 tbsp water
→ For Frying
16 -
1 cup vegetable oil
# Steps to Follow:
01 -
Add 1 tablespoon salt to enough water to cover the potatoes and boil until fork tender. Drain, cool, and set aside.
02 -
In a bowl, mix together the onion, cilantro, Serrano chilies, garlic, ginger, and all spices. Crush or mash the cooked potatoes into the mixture, leaving some chunks.
03 -
Sprinkle the flour and water over the potato mixture, and mix everything together thoroughly to form a cohesive mixture.
04 -
In a cast iron or deep skillet, heat 1 cup vegetable oil over medium heat to 180°C (350°F). Scoop and form 2-tablespoon portions of the potato mixture into patties. Fry on both sides until golden brown. Drain on a paper towel-lined plate and season with additional salt or chaat masala if desired.
05 -
Serve hot with ketchup or your favorite dipping sauce.
# Additional Notes:
01 -
This recipe yields approximately 24 pakoras, with 3-4 per serving.