Pakoras are the most enjoyable in monsoon season, winter weather and for iftar during the month of Ramadan. As we step into colder months, hot and crispy pakoras are what every evening tea is about, with friends and family. While pakoras come in a variety of forms, for us, nothing beats the famous aloo (potato) pakoras. However, the trick it to get them right! Making pakoras seems like no easy feat but it is a task to get them to be crispy and delicious at the same time. From ingredients to the process, here is how to make mouth-watering pakoras for yourself and your loved ones. Take note:
Ingredients
3 medium potatoes
200 ml water
1 teaspoon thymol seeds
salt as required
100 gm gram flour (besan)
1/2 teaspoon cumin seeds
1 teaspoon red chilli powder
1 refined oil as required
Process
For starters, wash the potatoes and cut them into thin and round slices. Next, prepare the batter. Take the gram flour in a bowl and keep adding water slowly to make a smooth paste. The batter should neither be too thick nor too thin. Dip the potato slices in the batter. Then, add cumin seeds, thymol, red chilli powder and salt and mix it well. Check the seasoning. Next, add the potato slices to the batter and mix them well. To ensure they come out crispier, add a little rice flour to the batter. Take a deep-frying pan and pour oil. Let the oil heat for a while and when you feel the oil is hot enough, put the slices one by one into it. Fry the batter-coated potato slices until golden brown. Tip: While frying the pakoras, make sure to keep the flame on low so that the potatoes get cooked properly. Serve them hot with tea or chutney!
