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Pakistani Batter-Fried Potatoes

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Pakistani Batter-Fried Potatoes



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
  • Methods :

  • 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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