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Ingredients
Gram Flour 170 Gms
water 120 ml
potatoes 340g (peeled and sliced finely, similar to crisps, but slightly thicker)
garlic powder 3/4 tsp
salt 3/4 tsp
chilli powder 3/4 tsp
garam masala 3/4 tsp
turmeric powder 3/4 tsp
cooking oil 600m1 (for frying)
Cooking Style
1. Sieve the gram flour into a mixing bowl.
2. Mix the flour, water, potatoes, garlic powder, salt, chilli powder, garam masala, and turmeric powder well.
3. Heat the cooking oil to a high temperature in a wok or deep frying pan. Pick each potato piece individually from the mixture and place it in the hot oil until you have about 10 pieces. The pakoras will float in the oil, and each side should be deep fried until it is golden orange. With a sieve, drain the pakoras.
4. Repeat with the remaining pakoras and serve while hot.
Gram Flour 170 Gms
water 120 ml
potatoes 340g (peeled and sliced finely, similar to crisps, but slightly thicker)
garlic powder 3/4 tsp
salt 3/4 tsp
chilli powder 3/4 tsp
garam masala 3/4 tsp
turmeric powder 3/4 tsp
cooking oil 600m1 (for frying)
Cooking Style
1. Sieve the gram flour into a mixing bowl.
2. Mix the flour, water, potatoes, garlic powder, salt, chilli powder, garam masala, and turmeric powder well.
3. Heat the cooking oil to a high temperature in a wok or deep frying pan. Pick each potato piece individually from the mixture and place it in the hot oil until you have about 10 pieces. The pakoras will float in the oil, and each side should be deep fried until it is golden orange. With a sieve, drain the pakoras.
4. Repeat with the remaining pakoras and serve while hot.
|
Ingredients
Gram Flour 170 Gms
water 120 ml
potatoes 340g (peeled and sliced finely, similar to crisps, but slightly thicker)
garlic powder 3/4 tsp
salt 3/4 tsp
chilli powder 3/4 tsp
garam masala 3/4 tsp
turmeric powder 3/4 tsp
cooking oil 600m1 (for frying)
Cooking Style
1. Sieve the gram flour into a mixing bowl.
2. Mix the flour, water, potatoes, garlic powder, salt, chilli powder, garam masala, and turmeric powder well.
3. Heat the cooking oil to a high temperature in a wok or deep frying pan. Pick each potato piece individually from the mixture and place it in the hot oil until you have about 10 pieces. The pakoras will float in the oil, and each side should be deep fried until it is golden orange. With a sieve, drain the pakoras.
4. Repeat with the remaining pakoras and serve while hot.
Gram Flour 170 Gms
water 120 ml
potatoes 340g (peeled and sliced finely, similar to crisps, but slightly thicker)
garlic powder 3/4 tsp
salt 3/4 tsp
chilli powder 3/4 tsp
garam masala 3/4 tsp
turmeric powder 3/4 tsp
cooking oil 600m1 (for frying)
Cooking Style
1. Sieve the gram flour into a mixing bowl.
2. Mix the flour, water, potatoes, garlic powder, salt, chilli powder, garam masala, and turmeric powder well.
3. Heat the cooking oil to a high temperature in a wok or deep frying pan. Pick each potato piece individually from the mixture and place it in the hot oil until you have about 10 pieces. The pakoras will float in the oil, and each side should be deep fried until it is golden orange. With a sieve, drain the pakoras.
4. Repeat with the remaining pakoras and serve while hot.
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