Ingredients 1 Cup Gram Flour
1-2 tsp chilli powder
1 tsp salt to taste
1 tsp cumin seeds crushed
1 tsp crushed curry leaves
½ tsp crushed fennel seeds
½ cup of water (+/-)
3 new potatoes
Start by making your batter. Mix together all the dry ingredients thoroughly including chaat masala (optional) if you have.
Slowly add the water until you have a thick batter, similar to cake batter or thicker than pancake batter.
Set batter aside for about 10 minutes to soften and flavorscombine.
Slice potatoes thinly with peel on. If you use something other than new potatoes with a thicker skin, peel the skin.
Slice into about ⅛ inch rounds.
In batches add the potatoes into batter. Mix into batter until the slices are coated.
Add enough oil in pot to comfortable submerge the pakoray. Heat up oil on medium heat in a pot until little piece of batter added starts to bubble.
Carefully place coated potato slices into hot oil, allowing excess batter to drip off before putting in oil. Place as many slices can fit into pot without overcrowding.
Once pakoray rise to the top of oil and start to brown, flip them over using slotted spoon.
Continue cooking and flipping in oil until pakoray are a deep golden brown. Take them out with a slotted spoon and put on paper toweled lined plate to drain excess oil.
Once they have cooled slightly, serve them up.