PAKISTANI BATTER-FRIED POTATOES

Pakistani Batter-Fried Potatoes image

A different way to eat your potatoes! The batter makes your ordinary spuds spicy and delicious for a Pakistani-style snack. Try this with sliced eggplant as well!

Provided by DarkAngel

Time 25m

Yield 8

Number Of Ingredients 8

Ingredients

1 quart vegetable oil for frying
1 ½ cups gram flour (chickpea flour)
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon whole cumin seeds
¼ teaspoon baking powder
½ cup lukewarm water, or as needed
4 large potatoes, peeled and thinly sliced lengthwise

Steps:

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Whisk gram flour, salt, cayenne pepper, cumin seeds, and baking powder together in a bowl. Stir lukewarm water into flour mixture, 1/2 cup at a time, until batter has a thick pancake-batter consistency.
Dip potato slices in batter until well-coated.
Working in batches, cook coated potatoes in hot oil, turning once, until golden and crispy, 2 to 4 minutes. Transfer potatoes to a paper-towel lined plate to drain.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 42.8 g, Fat 12.4 g, Fiber 4.8 g, Protein 7.3 g, SaturatedFat 1.5 g, Sodium 317.9 mg, Sugar 3.3 g