Crispy Indian Potato Fritters

Nutrition values are AI-estimated based on ingredients.

• 3-4 pre-boiled potatoes
• 1/4 cup gram flour (besan)
• 1/4 cup rice flour
• 1 teaspoon turmeric powder
• 1 tablespoon chopped green chilies
• 2 teaspoons chaat masala
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1/4 cup fresh chopped coriander
• Salt to taste
• Oil for deep frying

1. 1Mash the pre-boiled potatoes with a fork in a black bowl until they are roughly broken down but still retain some texture.
2. 2Add all the dry and fresh ingredients, including gram flour, rice flour, turmeric, green chilies, chaat masala, red chili powder, cumin powder, fresh coriander, and salt, directly to the mashed potatoes in the bowl.
3. 3Thoroughly combine the mixture by hand, ensuring all spices and flours are well integrated with the potatoes to form a somewhat cohesive and slightly lumpy dough.
4. 4Heat a pan of oil on a stove.
5. 5Once the oil is hot, drop small, irregular portions of the potato mixture into the bubbling oil for deep frying.
6. 6Fry the pakoras until they turn crispy and golden brown, turning occasionally with a slotted spoon to ensure even cooking.
7. 7Remove the cooked pakoras from the oil using the slotted spoon, allowing excess oil to drain, and then transfer them to a serving dish.

These instructions are our analysis of the original video. Watch on YouTube →