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Punjab · Snack

Potato Pakora

Traditional 24. Potato Pakora recipe

🧺 Ingredients

• 4 medium potatoes (about 500g)
• 1 cup besan (gram flour)
• ¼ cup rice flour
• ¾ tsp salt
• ½ tsp ginger, minced
• ½ tsp ajwain (carom seeds)
• 1-2 green chilies, finely chopped
• 1 tbsp fresh coriander
• ½ tsp red chili powder
• ¼ tsp turmeric
• ½ tsp garam masala
• ¼ cup water
• Oil for deep frying
• Chaat masala for garnish

👩‍🍳 How to make Potato Pakora

1. Prepare potatoes (10 mins): Boil potatoes until just tender (5-6 mins—should not be mushy). Cool, peel, cut into ¼-inch thick rounds or wedges.
2. Make batter (3 mins): Mix besan, rice flour, salt, ginger, ajwain, green chilies, coriander, chili powder, turmeric, garam masala. Add water gradually, stir until thick coating consistency.
3. Coat potatoes (5 mins): Dip each potato slice into batter, coat completely on both sides.
4. Heat oil (1 min): Oil 350°F (175°C). Test with small batter.
5. Fry pakoras (12 mins, medium heat): Place coated potato slices into oil (work in batches). Fry 10-12 mins, turning every 2 mins. Exterior should be golden-brown, crispy, interior soft. Transfer to paper towels.
6. Garnish (1 min): Sprinkle chaat masala while warm.

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