Crispy Potato Pakora
Crispy Potato Pakora, Indian potato fritters, has Indian spiced potato and onion, fried for the perfect snack. Make in less than 30 minutes!
- Prep time
- 10 min
- Cook time
- 16 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 medium russet potatoes
- 1/2 cup red onion (sliced)
- 2 tbsp cilantro (chopped)
- 2 Serrano green chili (minced)
- 2 cloves garlic (minced)
- 1 thumb ginger (skinned and minced)
- 1/2 tsp kosher salt
- 1/2 tsp chaat masala
- 1/4 tsp coriander powder
- 1/4 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
- 1/4 tsp black pepper
- 1/2 cup besan flour (or regular flour)
- 2 tbsp water
- 1 cup vegetable oil
Instructions
- 1
Skin and cube the potatoes. Add 1 tablespoon salt to enough water to cover potatoes and boil until fork tender. Drain, cool, set aside.
- 2
In a bowl mix together the remaining ingredients except the flour, water and oil. Crush or mash the cooked potatoes in the mixture, leaving them a little chunky. Sprinkle the flour and water over and mix everything together.
- 3
In a cast iron or deep skillet heat 1 cup vegetable oil over medium heat to (180C or 350°F). Add 2 tablespoon scoops of potato mixture, form into a patty, and fry on both sides until golden brown. Drain on paper towel lined plate and sprinkle with salt or chaat masala if desired and serve with ketchup or favorite dipping sauce.