Making Pakora Batter
In a bowl take all the dry ingredients – besan, rice flour, carom seeds, red chili powder, garam masala powder, asafoetida (hing), baking soda (optional) and salt as required.
Mix well all the dry ingredients with water.
Check the seasoning and add more if required.
Peel and slice the potatoes thinly in rounds.
Making Aloo Pakora
Heat oil for frying in a kadai or pan. Dip each potato slice in the batter and place it gently in hot oil.
Do these for some 5-6 potato slices each time. Fry till golden and crisp.
Drain the pakora on paper towels to remove excess oil.
Finish off the remaining aloo pakora this way in batches.
Serve aloo pakora hot sprinkled with some chaat masala powder.
You can also serve them with chutney or tomato sauce accompanied with slices of bread or buns.
