This Pakistani pakora recipe makes crunchy, spicy, buttery delicious pakoras (potato fritters). The best you've ever eaten, guaranteed!
Pour the oil in your deep fryer/wok and heat on low flame.
Chop the onion, potato, green chili and green coriander and combine in a mixing bowl.
Add the cumin, crushed red chili, coriander seeds, khatai powder, baking soda, corn flour, salt and gram flour. Mix together.
Slowly add in the water and mix.
Increase heat to medium flame.
Use a tablespoon to put tablespoonfuls of batter into the oil.
Fry until golden brown and crispy, turning as needed to cook evenly.
Drain on paper towels before serving.
The order that you put the ingredients in is very important. Follow the steps in the recipe exactly to get the desired result.
Water amounts may vary based on your gram flour. Start with my measurement and increase water or add in more gram flour if necessary.
Very quick chutney: Combine equal parts green coriander and green chili, a clove of garlic, a pinch of salt and yogurt (as desired to thin out the chutney). Blend to desired consistency. If too watery, chill in the fridge to firm up before serving.