Pakistani Batter-Fried Potatoes
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
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
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.
Dip potato slices in batter until well-coated.
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.
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