Aloo Pakora Recipe

For the batter:

1. In a pot, mix gram flour, salt (add little extra salt as the potato has no salt in it), red chili powder, and carom seeds.
   
2. Heat 2 tbsp oil and add to the gram flour (instead of hot oil you can also add a pinch of sodium bicarbonate).
3. Add water (about 1 & 1/4 cup) slowly to make a thick batter with no lumps.
   
4. Whisk briskly in a circular motion for at least one minute. This will make the pakoras light.

For the potatoes:

1. Peel the potatoes, and wash them thoroughly.
2. Cut them vertically into oval slices, about 2 mm thick.
   

Procedure :

1. Heat oil in a pan for frying the pakoras.
2. Take one potato slice and dip it into the batter, so that the batter evenly coats the slice on all sides. (The coating should neither be too thick nor too thin. To test the consistency of the batter, dip the slice into the batter, and hold it vertically for a few seconds. As the batter runs down from the slice, it should leave a thin coat of it on the slice. If it runs down too fast exposing the potato inside, the batter is too thin. Thicken it by adding little gram flour. If the batter drips very slowly from the slice, and makes a very thick coat on the slice, it is too thick In that case, make it thin by adding little water.)
   
3. Immediately release it carefully into hot oil.
   
4. Similarly add few more slices into the oil (3/4 at a time, depending on the size of your frying pan).
5. Fry on medium heat, till golden brown in color.
   
6. Remove on a paper towel.
   
7. Repeat for the rest of the potato slices, frying them in batches.
8. Sprinkle some chaat masala and serve hot 'Aloo Pakoras' with ketchup.