1/2 c Besan (lentil or chick-pea
– flour)
1 tb Ground rice
1/2 ts Salt or to taste
1 1/2 ts Ground coriander
1 ts Ground cumin
1/2 ts Chili powder
1/4 c Water
3 md Potatoes, peeled and
-into 1/4″ slices
Oil for deep frying
Mix all the dry ingredients in a large bowl. Add the water and mix to
thick paster. Add the potatoes and mix until the potato slices are fu
coated with the paste. Heat oil over medium heat in a deep pan and
put as many of the coated potatoes the pan will hold in a single
layer. F the pakoras until golden brown, 6-8 mintues. Drain on
paper towel.
Serve on their own with drinks or as a side dish of meat, fish, chicke
curry; or as a appetizer with avocado Chutney.
Yields
4 servings