This Potato Pokora batter is so versatile.
You can dip different types of veggies in the batter and fry individually, or you can create a meaty veggie mixture and coat and fry or even fry as balls.
The batter can be changed by adjusting the water. Tonight it’s one batter 2 ways:-
Eggplant pakoras and then I chopped up some fresh coriander leaves and added them to the remaining batter to coat thin slices of potato 👌
1 large potato sliced thinly
1 cup chickpea flour
2-3 Tblsps rice flour/tapioca flour
1/4 tsp baking powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp chili powder
1/2 tsp asafoetida (optional)
A crack of sea salt
1/2 cup water to make a runny batter
Place the potato slices in a bowl of cold water while making the batter.
Combine flours, spices, and salt.
Mix well with a whisk.
Add a small amount of water and keep adding until a runny batter is formed.
Heat oil for deep frying on medium heat.
Drain the potato slices and dip them into the batter.
Fry in the oil till golden brown then flip and fry on the other side.
Let rest on a paper towel to drain any excess oil before serving.
Serve with your favorite chutney.
The same batter can be used to dip sweet potato – cauliflower – spinach – eggplant – chili – zucchini – cabbage or a combination of vegetables.
For a meaty variety add minced meat to the vegetables, shape into a ball, and coat in the mixture before frying.
Prepared, tried, and tested Caashifa Adams Young
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