This Potato Pokora batter is so versatile.
You can dip different types of veggies in the batter and fry them 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 flour, 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 by Caashifa
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