Julie Hodges
@hodjul
Crispy Pakistani Batter-Fried Potatoes
These crispy batter-fried potatoes are a popular Pakistani snack, perfect for serving as an appetizer or side dish. Coated in a spiced chickpea flour batter and deep-fried to golden perfection, they offer a delightful crunch and a burst of flavor with every bite.
Details
- Cuisine:indian
- Meal Type:snack
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:party
- Ingredients:8
- Views:4
Recipe Information
- Prep time20 min.
- Cook time10 min.
- Total time30 min.
- Servings8
Ingredients
- 1 quart
- 1 1/2 cups
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- 1/4 teaspoon
- 1/2 cup, or as needed
- 4, peeled and thinly sliced lengthwise
Cooking Instructions
Follow our step-by-step guide on how to make Crispy Pakistani Batter-Fried Potatoes.
Step 1
Start by heating vegetable oil in a deep-fryer or a large saucepan until it reaches a sizzling 375°F (190°C).
Step 2
While the oil warms up, grab a mixing bowl and whisk together gram flour, salt, cayenne pepper, cumin seeds, and baking powder.
Step 3
This blend will give your batter a delightful kick! Next, gradually stir in lukewarm water, adding it a little at a time until your batter achieves a thick, pancake-like consistency that clings beautifully to your potato slices.
Step 4
Now, it’s time for the fun part! Dip each potato slice into the batter, making sure they’re generously coated for that perfect crunch.
Step 5
Working in batches, gently place the coated slices into the hot oil, being careful not to overcrowd the pan.
Step 6
Fry them for about 2 to 4 minutes, turning them once to ensure they cook evenly, until they turn a gorgeous golden brown and become irresistibly crispy.
Step 7
Once they’re done, transfer the fried potatoes to a plate lined with paper towels to soak up any excess oil.
Step 8
Enjoy the delightful aroma and the satisfying crunch of your homemade crispy potato slices!.