These golden, crispy potato fritters are a perfect snack or appetizer. They’re easy to make and incredibly satisfying.
Ingredients:
- For the Potato Mixture:
- 2 medium potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1 medium onion, thinly sliced
- 1-2 green chilies, finely chopped (adjust to your spice preference)
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped (optional)
- 1 teaspoon ginger, grated
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (optional)
- 1/2 teaspoon cumin seeds
- 1/2 Teaspoon carom seeds (Ajwain)
- Salt to taste
- For the Batter:
- 1 cup besan (gram flour)
- 1/4 cup rice flour (for extra crispiness)
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon red chili powder (optional)
- 1/4 teaspoon turmeric powder.
- Water, as needed (about 3/4 to 1 cup)
- For Frying:
- Vegetable oil or any neutral oil for deep frying
Instructions:
- Prepare the Potato Mixture:
- In a large bowl, combine the thinly sliced potatoes, onions, green chilies, cilantro, mint (if using), ginger, turmeric powder, red chili powder (if using), cumin seeds, carom seeds and salt. Mix well, ensuring the spices are evenly distributed.
- Prepare the Batter:
- In a separate bowl, whisk together the besan (gram flour), rice flour, baking soda, salt, and red chili powder (if using) and turmeric powder.
- Gradually add water, whisking continuously to avoid lumps, until you achieve a smooth, medium-thick batter. The batter should coat the back of a spoon.
- Combine and Fry:
- Add the potato mixture to the batter and mix well, ensuring all the potato slices are coated.
- Heat the vegetable oil in a deep frying pan or kadhai over medium-high heat. To test if the oil is hot enough, drop a small amount of batter; it should rise to the surface immediately.
- Carefully drop small portions of the potato mixture into the hot oil, ensuring not to overcrowd the pan.
- Fry the fritters until they turn golden brown and crispy, flipping them occasionally for even cooking.
- Remove the fritters from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
- Serve:
- Serve the crispy potato fritters hot with your favorite chutney, such as mint chutney, tamarind chutney, or ketchup.
Tips for Extra Crispy Fritters:
- Thin Slices: Ensure the potatoes are sliced thinly for even cooking and crispiness.
- Rice Flour: the addition of rice flour is very important for a crispier pakora.
- Hot Oil: The oil must be hot enough; otherwise, the fritters will absorb too much oil and become soggy.
- Don’t Overcrowd: Fry in batches to maintain the oil temperature and ensure even cooking.
- Double Fry (Optional): For extra crispiness, you can fry the fritters once until light golden, remove them, then fry them again until deep golden brown just before serving.
- Baking soda: a small amount of baking soda will help make the fritters lighter.
Enjoy your delicious homemade crispy potato fritters!