Pakistani Batter Fried Potatoes Food

PAKISTANI BATTER-FRIED POTATOES

Pakistani Batter-Fried Potatoes image

A different way to eat your potatoes! The batter makes your ordinary spuds spicy and delicious for a Pakistani-style snack. Try this with sliced eggplant as well!

Provided by DarkAngel

Categories Appetizers and Snacks

Time 25m

Yield 8

Number Of Ingredients 8

Ingredients

1 quart vegetable oil for frying
1 ½ cups gram flour (chickpea flour)
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon whole cumin seeds
¼ teaspoon baking powder
½ cup lukewarm water, or as needed
4 large potatoes, peeled and thinly sliced lengthwise

Steps:

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Whisk gram flour, salt, cayenne pepper, cumin seeds, and baking powder together in a bowl. Stir lukewarm water into flour mixture, 1/2 cup at a time, until batter has a thick pancake-batter consistency.
Dip potato slices in batter until well-coated.
Working in batches, cook coated potatoes in hot oil, turning once, until golden and crispy, 2 to 4 minutes. Transfer potatoes to a paper-towel lined plate to drain.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 42.8 g, Fat 12.4 g, Fiber 4.8 g, Protein 7.3 g, SaturatedFat 1.5 g, Sodium 317.9 mg, Sugar 3.3 g

VEGETABLE PAKORAS

Vegetable Pakoras image

Crispy fried potatoes, spinach, and onion rings that taste great dipped in tamarind and coriander chutneys for a great appetizer that is hard to resist. You can purchase the chutneys at any Indian or Pakistani grocer, or choose another dipping sauce for your pakoras!

Provided by PalatablePastime

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup gram flour (besan or garbanzo bean)
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 cup water
2 green chilies, finely chopped
2 tablespoons finely chopped fresh cilantro
1 1/2 teaspoons vegetable oil or 1 1/2 teaspoons melted ghee
vegetable oil (for deep frying)
2 medium onions, sliced into thin rings
8 -10 small spinach leaves, washed and patted dry
2 medium potatoes, parboiled and thinly sliced
tamarind chutney (for dipping) (optional)
coriander chutney (for dipping) (optional)
hot onion relish (for dipping) (optional)

Steps:

Mix together the gram flour, salt, cayenne in a bowl; add the water stirring to make a thick batter.
Stir until thick and smooth, adding just a touch more water if you need it; allow the batter to sit for about 1/2 hour before using it.
Before dipping the vegetables, stir the chopped chilies, the cilantro, and the ghee into the batter, mixing well.
Heat oil and coat vegetable pieces thickly with batter.
Carefully drop coated vegetables into hot oil and cook until crisp and golden; remove from oil and drain on paper toweling.
Serve warm with chutneys such as tamarind and coriander chutney and hot onion relish.

Nutrition Facts : Calories 223, Fat 3.5, SaturatedFat 0.4, Sodium 475.5, Carbohydrate 40.4, Fiber 6.4, Sugar 6.9, Protein 8.8

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