PAKISTANI PAKORA (POTATO FRITTERS)

Ahhh the Pakistani pakora!

These are the best Pakoras (aka potato fritters) you will ever eat.  Yup, I am making that claim because they are, quite simply, the best I’ve ever had in the twin cities, either home or professionally made.  They are so good, that I’m actually a wee bit hesitant to share this recipe, because that means relinquishing the title of best pakora maker.  However, I am making this sacrifice for the greater good.  The world needs more of these awesome Pakistani pakoras.  There are way too many bland, tasteless pakoras out there.  NO MORE.  I say.

Ingredients

• 1 small ~90g onion (thinly sliced)
• 1 small potato (~100g depending on potato type) (cut twice in half lengthwise and sliced)
• green chilli (if large and spicy, only need 1), chopped
• green coriander handful of leaves, chopped
• 1 tsp cumin (zeera)
• 1 tsp crushed red chili
• 1/2 tbsp (heaped) whole coriander seeds roughly crushed
• 1/2 tsp khatai powder (amchur)
• less than 1/8 tsp baking soda
• 1 tsp corn flour (cornstarch)
• 1 1/8 or 1 1/4 tsp salt (I prefer 1 1/8 tsp)
• 1 cup gram flour (besan)
• 3/4 cup water
• oil (as needed for deep frying)

Instructions

1. Pour the oil in your deep fryer/wok and heat on low flame.
2. Chop the onion, potato, green chili and green coriander and combine in a mixing bowl.
3. Add the cumin, crushed red chili, coriander seeds, khatai powder, baking soda, corn flour, salt and gram flour.  Mix together.
4. Slowly add in the water and mix.
5. Increase heat to medium flame.
6. Use a tablespoon to put tablespoonfuls of batter into the oil.
7. Fry until golden brown and crispy, turning as needed to cook evenly.
8. Drain on paper towels before serving.

Recipe Notes

• The order that you put the ingredients in is very important.  Follow the steps in the recipe exactly to get the desired result.
• Water amounts may vary based on your gram flour.  Start with my measurement and increase water or add in more gram flour if necessary.