Last night we had potato and chicken pakoras at a pakistani restaurant and I just had to make some today for lunch (without chicken).
They are quite simple to make, I made them by taste, so if the recipe doesnt sound 100% authentic, it is because I am not pakistani 😀
You will need:
400 gms potatos (boiled until firmly cooked). Divide into 2 batches
One medium onion. Thinly sliced
2 cups of chickpea flour (called Bessan at indian groceries)
3/4 tsp corriander powder
1/2 teaspoon cumin
Chilli powder or fresh chilli to taste
1 tsp salt
1/2 level teaspoon of baking powder
1 small garlic clove. Minced
approx 1/2 cup of water
Roughly chop half of the cooked potatoes (pieces should roughly be 3/4 cm in size). Mash the remaining potatoes.
Add a little bit of oil to a pan with the onions, spices, and chopped potatoes and fry for a couple of minutes until the rawness of the onions is slightly removed. Do not fry for longer than 2 minutes.
Mix in remaning ingredients, adding water a little bit at a time to form a thick paste. You may not need all the water.
Once mixed, deep fry approx 2 tablespoons at time in medium hot oil, making sure to stir regularly so that it doesnt stick to the bottom of the fry pan. Once golden remove from oil and drain on absorbent paper.
Eat alone, with some chutney dip (i used pattu’s samosa chutney), or sprinkled with some chaat masala.
Always test a bit of the batter in the oil before starting to fry to make sure you have the right consistency, salt level and heat of oil.
Chopped fresh corriander makes a lovely addition to this mix.
You can add a couple of tablespoons of cornflour for extra crunch.