Yum! I'm totally addicted to these pakoras. I love anything potato and these pakoras take potatoes to a whole new level. The first time I had these pakoras was while visiting my in-laws in Portland. I had never tasted something so crisp and delicious before. The potatoes were cut extremely thin, like potato chips, dipped in a tasty batter made from chickpea flour, garlic and serrano peppers and deep fried to a golden brown perfection. I ate so many plates of pakoras that day, that I literally had to get up and leave the room so that I wouldn't eat anymore!
So fast forward to a few months ago. My in-laws came to visit and my mother-in-law asked what I wanted to eat and of course I said potato pakoras. We made a huge batch and served it with garlic chutney. She showed me how to make them and now I'm totally hooked! These pakoras are super easy to make, are no mess and take very little time to make. Try these pakoras out as an appetizer for your next party. They are sure to be a hit!
Makes approximately 4 servings
1/2 cup chickpea flour
2 tablespoons salt
3 cloves garlic, finely minced
3 serrano peppers, finely minced
3-4 large baking potatoes, peeled and thinly sliced
Vegetable oil for frying
1 recipe garlic chutney (optional)
In a large bowl, mix together chickpea flour, 1 tablespoon salt, garlic and serrano peppers. Slowly add water to the mixture until mixture become just wet (should not be too watery). Add a handful of potatoes to the mixture and coat completely. In a deep skillet, add vegetable oil and wait to fry until temperature reaches 350 degrees F. Slowly add potatoes to the oil. Fry potatoes for 5 minutes or until golden brown. With a spider, remove pakoras from oil and place on large platter lined with paper towels. Sprinkle remaining salt over pakoras and serve immediately with garlic chutney, if desired.
Source: Shef's Pantry original