Aloo Pakora with Masala Chai

Instructions

1. 1

   Prepare the Potatoes

   • Wash, peel, and slice the potatoes into thin, uniform rounds, about 1/8-inch (2-3 mm) thick. A mandoline slicer works best for this.
   • Immediately place the slices in a bowl of cold water to prevent them from oxidizing and turning brown.
2. 2

   Make the Batter

   • In a medium mixing bowl, whisk together the besan, rice flour, turmeric powder, red chili powder, ajwain, hing, baking soda, and salt.
   • Gradually pour in the water while whisking continuously to create a smooth, lump-free batter. The consistency should be like a thick pancake batter, able to coat the back of a spoon without being too runny.
   • Stir in the finely chopped coriander leaves.
   • Let the batter rest for 10 minutes. This allows the besan to hydrate properly.
3. 3

   Heat the Oil

   • Pour oil into a kadai or a deep, heavy-bottomed pan, ensuring it's at least 2 inches deep. Heat over medium-high flame.
   • Check if the oil is ready (around 350°F or 175°C) by dropping a small amount of batter into it. If it sizzles and rises to the surface quickly without changing color too fast, the oil is at the perfect temperature.
4. 4

   Fry the Pakoras

   • Drain the potato slices and pat them completely dry with a clean kitchen towel. This is crucial for the batter to stick well.
   • Dip each potato slice into the batter, ensuring it's fully and evenly coated. Let any excess batter drip off.
   • Carefully slide the battered slices into the hot oil one by one. Do not overcrowd the pan; fry in batches of 4-6 pakoras at a time.
   • Fry for 2-3 minutes per side, until they are deep golden brown, crispy, and cooked through. The bubbles around the pakoras will reduce as they cook.
5. 5

   Drain and Serve

   • Using a slotted spoon, remove the fried pakoras from the oil and place them on a wire rack to drain any excess oil. This keeps them crispier than using paper towels.
   • While the pakoras are still hot, sprinkle them generously with chaat masala for a tangy finish.
   • Serve immediately with mint chutney, tamarind chutney, or tomato ketchup alongside a hot cup of masala chai.