an alternative method of consuming your potatoes! The batter transforms regular potatoes into a spicy and delectable Pakistani snack. Also try this with thinly sliced eggplant!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
- The nutrition data for this recipe includes the full amount of the batter ingredients. The actual amount of the batter consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Reviews
Made as written and I liked these. They were definitely different than what I am used to but I really liked the cumin seeds in the batter. The one thing I did not like was the way the recipe instructs you to cut the potatoes. I found that trying to fry/flip them was more difficult to do with them so long. It would have been easier if they would have been cut width wise. No biggie but I will definitely do that next time. Don’t forget to lightly salt them once they come out of the oil.