Chili potato pakoras (or pakode) are a popular Indian snack made from potatoes and spices. They are typically coated in a spicy, seasoned gram flour batter and deep-fried until crispy and golden. Often enjoyed with chutneys or sauces.
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If using slices, soak the potatoes in water for about 10 minutes to remove excess starch. Drain and pat them dry with a paper towel.
In a bowl, mix the gram flour with all the spices, including salt. Gradually add water and mix until you have a thick batter that can coat the potato pieces.
Heat enough oil in a deep pan or kadhai for frying over medium heat.
Dip the potato pieces into the batter, ensuring they are well coated.
Carefully slide the coated potato pieces into the hot oil. Fry in batches to avoid overcrowding. Fry until they are golden and crispy, about 4-5 minutes. Remove them with a slotted spoon and drain on paper towels.
Serve hot with chutneys or sauces of your choice.
Adjust the amount of green chillies according to your spice preference.
Ensure the oil is hot enough before frying to achieve a crispy texture.
How can I make chili potato pakoras gluten-free?
To make chili potato pakoras gluten-free, simply substitute the gram flour (besan) with a gluten-free flour blend or chickpea flour. Ensure that all other ingredients, including spices and chutneys, are also gluten-free.
What are some good dipping sauces for chili potato pakoras?
Chili potato pakoras pair wonderfully with various dipping sauces. Popular choices include mint chutney, tamarind chutney, or yogurt sauce. You can also serve them with a spicy ketchup for an extra kick!
Can I store leftover chili potato pakoras, and how should I reheat them?
Yes, you can store leftover chili potato pakoras in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an oven at 350°F (175°C) for about 10 minutes to restore their crispiness, rather than microwaving them.
What are some suitable substitutions for the spices in chili potato pakoras?
If you don't have certain spices on hand, you can substitute cumin seeds with ground cumin, and coriander seeds with ground coriander. For a milder flavor, reduce the amount of red chili powder or use paprika instead. Adjust the spices according to your taste preferences.
What is the best way to ensure my chili potato pakoras are crispy?
To ensure your chili potato pakoras are crispy, make sure the oil is hot enough before frying—around 350°F (175°C). Also, avoid overcrowding the pan, as this can lower the oil temperature and result in soggy pakoras. Fry in small batches for the best texture.
