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The principle of pakoras is like tempura, only it is healthier to use chickpea flour instead of wheat flour. This also makes them gluten-free! You can use any neutral oil, but I prefer rapeseed oil. These are very popular especially when it rains and of course with a nice big cup of masala chai and 2 tablespoons of date chutney . Different vegetables or anything else you like can be used, here I have used something everyone has in the house and which is mostly a favorite of most people I know. Especially children!
ALU KE PAKORE
150 g chickpea flour
1.5 dl water
¾ tsp salt
1 teaspoon thyme seeds
½ tsp chili powder
1 tsp garam masala
1 tsp dried fenugreek
1 small clove of garlic
2 tablespoons fresh coriander
400 g potatoes
2-3 dl oil for frying
Procedure:
Remember to use a proper cast iron skillet, a deep fryer is not necessary. Try frying 1-2 slices first to see if the oil is hot enough. Remember to have potholders nearby!
- Mix chickpea flour and water until a thick, lump-free batter is formed. Add spices, garlic and coriander.
- Cut the potato into thin, large slices.
- Dip the potato slices in the batter so that the entire slice is covered.
- Fry in oil until both sides get a nice golden color.