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.

Ingredients

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.