Potato and Onion Fritters - Pakorey
The rudimentary Pakora batter plus a combination of a few spices, when prepared correctly, allows for inclusion of several other fresh additives to change the taste profile to your liking (for example, Spinach Pakora, Potato Pakora, Chicken Pakora and numerous other fusions!) These Onion and Potato Fritters are very crispy and super tasty. The addition of some all purpose flour (‘Maida’) to the uniform gram flour ('Besan') mixture definitely has an awesome impact on the final texture and flavor. Fried to golden perfection, these Onion and Potato Pakorey are extra crunchy and exceptionally yummy. Dipped in some Tamarind chutney and with a cup of Chai on the side, these become the most quintessential snack anytime!
Servings: 8
Ingredients
- 2 medium potatoes *peeled and thinly sliced
- 2 medium onions *thinly sliced
- 1.5 cups gram flour *'Besan'
- 1/2 cup all purpose flour *'Maida'
- 1 cup fresh coriander leaves *rinsed, stemmed and chopped
- 1 tsp Kosher salt *or to taste
- 1 tsp fresh garlic paste
- 1 tsp fresh ginger paste
- 1 tsp Kashmiri Lal Mirch
- 2 tsp Carom seeds *'Ajwain'
- 3/4 tsp turmeric powder
- 2 tsp coriander seeds *coarsely ground powder
- 1-1.5 cups water *or as needed
- Canola oil *as needed, for deep frying
Instructions
- In a large mixing bowl, add the thinly sliced potatoes and onions. Mix to combine. Add the fresh garlic and ginger pastes, add all the spices (Kashmiri Lal Mirch, turmeric powder, coarsely ground coriander powder, Kosher salt and Carom seeds). Mix well to incorporate all spices into onion/potato mix. Now add the gram flour and all purpose flour and mix well. Gradually add water, as needed, and mix well to form a thick batter (approximately 1.5 cups of water total). Add the freshly chopped coriander leaves and gently mix to combine. Set aside for at least 30 minutes.
- Heat Canola oil in a wok on medium high heat. When oil is hot, turn heat to medium and add small portions of batter (I make small mounts with my fingers and carefully place in hot oil-approximately 1.5 tbsp of batter per Fritter). Place approximately 5-6 fritters per batch (do not overcrowd wok to ensure crispy Pakoras). Fry for approximately 5 minutes, then turn and fry other side for an additional 5 minutes. *If oil is too hot and fritters and changing color too soon, slightly lower heat, as required, to ensure a golden color on the outside and fully cooked through on the inside. Carefully remove fritters and place on paper-towel lined sheet to remove all excess oil.
- Super crispy and yummy Onion and Potato Pakorey are now read to serve. Taste divine dipped in some Tamarind chutney and with a cup of Chai. Enjoy. Nosh Farma'aiye!
Notes
After I peel the potatoes and onions, I cut them in half and slice them using my food processor and the blade attachment. This method is super fast and each slice is the correct thickness, size and shape!