Recipe By DarkAngel
Rating
Published Apr 4th
Prep 15m Cook 10m Additional - Ready In 25m
Servings 8 servings Calories 304.6

A different way to eat your potatoes! The batter makes your ordinary spuds spicy and delicious for a Pakistani-style snack. Try this with sliced eggplant as well!

Recipe 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

Cooking Directions

  1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. 2 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.
  3. 3 Dip potato slices in batter until well-coated.
  4. 4 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.

Nutrition Facts

  • Calories 304.6
  • Carbohydrate 42.8 g
  • Fat 12.4 g
  • Fiber 4.8 g
  • Protein 7.3 g
  • Saturated Fat 1.5 g
  • Sodium 317.9 mg
  • Sugar 3.3 g

Chef's Notes

The nutrition data for this recipe includes the full amount of the batter ingredients. The actual amount of the batter consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Reviews

  1. Made as written and I liked these. They were definitely different than what I am used to but I really liked the cumin seeds in the batter. The one thing I did not like was the way the recipe instructs you to cut the potatoes. I found that trying to fry/flip them was more difficult - Read more ...
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