Crunchy Potato Pakoras
- 150g gram (chickpea) flour
- ¾ tsp chilli powder
- 1.5 tsp ground cumin
- 1 tbsp tamarind paste
- 150g breakfast cornflakes
- Sunflower oil for deep frying
- 600g white potatoes, in 5mm slices
- Chutneys and pickles, to serve
- Mix the flour, spices and 1 tsp of salt in a bowl, then stir in the tamarind paste and 160ml cold water, whisking until you have a thick, smooth batter. Crush the cornflakes with a rolling pin and tip into a shallow dish. Heat the oil in a large saucepan to a sizzling temperature.
- Dip each potato slice into the batter, then coat in the crushed cornflakes. Fry in batches for 2-3 mins or until golden brown, then drain on kitchen paper. Serve with your favourite Indian chutneys and pickles, and enjoy.
35 mins
6 serving