Important Instructions For Gram Folded Fried Potato Or Spicy Aloo Pakora
To prepare this dish, cut potatoes into thin slices rather than very thick ones. This is because the thick slices are folded into battered besan or gram flour before frying, which causes the coating to cook quickly while leaving the potato’s inside raw. Additionally, the inside of the raw potato’s taste feel awful when we consume the thick slices. While opposed to the thick slice, thin potato slices is far more delightful to eat, because thin slices cooks very quickly at the same time with the gram flour.
Potato = 3 medium
Water = 200ml
Carom seeds = 1/2 tsp
Salt as required
Gram flour (besan) = 100gm
Cumin seeds = 1/2 tsp
Red chili powder = 1 tsp
Oil as required
Method of Gram Folded Fried Potato Or Spicy Aloo Pakora
Slice the potatoes thinly into round slices after they have been washed.
Make a smooth paste out of gram flour and water in a bowl. It should not be too thick nor too thin.
Mix cumin seeds, carom seeds, red chili powder, and salt together. Taste and adjust seasoning as needed. Next, coat potato slices with this batter.
Pour oil into a deep frying pan. Whenever the oil feels hot enough, dip the potato slices in it one by one. When the potatoes are golden yellow in color on both sides, take them out and place on a plate lined with tissue paper (to absorb excess oil). The flame should be low-medium while you are cooking the pakoras so that the potatoes are properly cooked.
These spicy aloo pakoras are best served hot with tomato ketchup or pudina chutney.