Pakistani Batter-Fried Potatoes recipe

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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

Nutrition Info

304.6 calories
carbohydrate: 42.8 g
cholesterol: : -
fat: 12.4 g
fiber: 4.8 g
protein: 7.3 g
saturatedFat: 1.5 g
servingSize: -
sodium: 317.9 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  2. 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.

  3. Dip potato slices in batter until well-coated.

  4. 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.

Recipe Yield

8 servings

Recipe Note

A different way to eat your potatoes! The batter makes your ordinary spuds spicy and delicious for a Pakistani-style snack. Try this with sliced eggplant as well!

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