Crispy potato pakoras
Serves: 6 as part of a menu
Prep time: 35 minsTotal time: 
Recipe photograph by Maja Smend
Crispy potato pakoras
Serves: 6 as part of a menu
Prep time: 35 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
363Kcal
Fat
10gr
Saturates
2gr
Carbs
55gr
Sugars
5gr
Fibre
5gr
Protein
11gr
Salt
0.2gr
Chetna Makan
Trained as a fashion designer in Mumbai, we saw Chetna's creativity shine on Great British Bake Off. Her books introduce colourful spices, aromatic herbs and other ingredients into traditional Western dishes.
See more of Chetna Makan’s recipes
Chetna Makan
Trained as a fashion designer in Mumbai, we saw Chetna's creativity shine on Great British Bake Off. Her books introduce colourful spices, aromatic herbs and other ingredients into traditional Western dishes.
See more of Chetna Makan’s recipes
Ingredients
- 150g gram flour
- ¾ tsp hot chilli powder
- 1½ tsp ground cumin
- 1 tbsp tamarind paste
- 150g plain cornflakes
- sunflower oil, for deep frying
- 3 or 4 medium potatoes, each about 150g, in 5mm slices
- mango chutney or lime pickle to serve (optional)
For the minted yogurt dip
- ½ green chilli, deseeded and finely chopped
- 2 tbsp finely chopped mint
- 150g natural yogurt
Step by step
Get ahead
The pakoras can be fried a few hours ahead, but don’t chill them. Reheat in the oven at 180°C, fan 160°C, gas 4 for 15 mins until crisp and hot.
- Mix the gram flour, 1 teaspoon of salt and the spices together in a bowl. Add the tamarind paste then slowly add 160ml cold water, whisking well until you have a smooth, thick batter.
- Put the cornflakes in a plastic bag and crush them with a rolling pin until quite fine. Tip into a shallow dish.
- Heat the oil in a deep fat fryer or wide heavy saucepan (no more than half full) to 160°C (if you don’t have a thermometer, drop in a slice of raw potato. If the oil has reached the correct temperature, the potato will bubble vigorously and float to the top within 1 minute without colouring). One at a time, dip a potato slice into the batter and allow any excess batter to drip off (it should have quite a thick coating). Now dip this into the cornflakes, making sure it is covered all over. Cook 5-6 slices at a time in the hot oil on a medium heat until the pakoras are golden brown – about 2½ to 3 minutes. Drain them on kitchen paper while you continue frying the remainder in batches.
- Mix the green chilli, mint, coriander and yogurt with some seasoning to make a dip. Serve with the hot pakoras, and additional chutneys, if you like.
