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 paste. Add the potatoes and mix until the potato slices
are fully 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. Fry the pakoras until golden brown, 6-8
minutes. Drain on paper towel.
Serve on their own with drinks or as a side dish of meat, fish,
chicken curry; or as a appetizer with avocado Chutney.
