Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 1:49 PM
- Messages
- 16,220
Ingredients
Method
Sieve the gram flour and add the salt, bicarbonate of soda, ground rice, cumin, coriander, chili powder and green chilies. Mix well. Gradually add the water and keep mixing until a thick batter is formed.
Coat the sliced potatoes with the batter.
Heat the oil in a wok to 180 degC. Use a tablespoon to put in as many batter coated potatoes as will fit without overlap. Reduce the heat to low and fry until golden brown (10 to 12 minutes). Fry the remaining potatoes in the same manner.
Drain on absorbent paper.
- 4 Medium potatoes, sliced 5-6 mm
- 150 gm Gram flour
- 1 tsp Salt
- pinch Bicarbonate of soda
- 1 tblsp Ground rice
- 2 tsp Ground dry roasted cumin seeds
- 2 tsp Ground dry roasted coriander seeds
- 1 tsp Chili powder
- 2 Fresh green chilies, finely chopped
- 200 ml Water
- Vegetable oil for deep frying
Sieve the gram flour and add the salt, bicarbonate of soda, ground rice, cumin, coriander, chili powder and green chilies. Mix well. Gradually add the water and keep mixing until a thick batter is formed.
Coat the sliced potatoes with the batter.
Heat the oil in a wok to 180 degC. Use a tablespoon to put in as many batter coated potatoes as will fit without overlap. Reduce the heat to low and fry until golden brown (10 to 12 minutes). Fry the remaining potatoes in the same manner.
Drain on absorbent paper.
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