Crispy Pakora Chips
Crispy pakora chips are a crunchy, golden snack bursting with spices. Perfect for sharing or enjoying with tea, these pakora-inspired chips deliver bold flavour and addictive crunch in every bite.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large Potatoes (peeled and cut into thin slices)
- 200 g Gram Flour (Besan)
- 1 tsp Cumin Seeds
- ½ tsp Turmeric Powder
- 1 tsp Chilli Powder (adjust to taste)
- 1 tsp Salt (adjust to taste)
- 1 handful Coriander (chopped)
- 90 ml Water (add gradually to form thick batter)
Instructions
- 1
Rinse the sliced potatoes thoroughly under cold water and pat them completely dry with a clean kitchen towel, removing all excess moisture.
- 2
In a large mixing bowl, combine gram flour, cumin seeds, turmeric powder, chilli powder, salt, and chopped fresh coriander, mixing evenly.
- 3
Gradually whisk in a small amount of water until a smooth, thick batter forms that can coat the back of a spoon without running off.
- 4
Add the potato slices to the batter and gently toss them until every piece is fully coated with the mixture.
- 5
Heat oil in a deep frying pan or kadai over medium heat until hot enough for deep frying.
- 6
Carefully drop the coated potato pieces into the hot oil, a few at a time, making sure not to overcrowd the pan.
- 7
Fry the pakora chips, turning them occasionally, until they turn golden brown and crisp all over.
- 8
Use a slotted spoon to remove the chips from the oil and place them on kitchen paper to drain any excess oil.
- 9
Serve the crispy pakora chips immediately, ideally with mint chutney or ketchup for dipping.