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Peel the skin of potatoes and cut them into thin slices.
Tip: Not thin wafers as potato chips but maintain mild thickness so that they don’t break when coated with batter.
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In a small bowl, add water and drop 1 tbsp. salt.
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Add these slices into salt water so that it locks starch and keeps potatoes being getting coloured.
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In another bowl, add besan flour, rice flour, turmeric powder, red chilli powder, salt, ginger garlic paste and crushed thymol seeds.
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Add required quantity of water and mix well so that you get thick consistency batter.
Note: Maintain thick consistency so that batter sticks to potato slices.
Tip: If batter becomes thin, add little rice flour but make sure ratio of besan flour is more than that of rice flour.
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After 10-15 minutes, remove aloo slices from salt water and dry them in a clean cloth.
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Add these slices in batter.
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On another side, heat oil and check whether oil is ready to fry by dropping a small lump of batter.
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If batter floats on oil, then oil is ready to deep fry.
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Add aloo slices in a batch and deep fry.
Tip: Do not put oil till the brim of the pan, as there is a chance to catch fire or overflow after dropping aloo pakora.
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Cook them till they turn to golden brown by flipping them.
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Serve Aloo Pakora Recipe or Potato Bajji Recipe hot with tomato ketchup.