Pakistani Batter-Fried Potatoes

Pakistani Batter-Fried Potatoes

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!

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Yield:
8 servings
Servings:
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

Directions

Step 1
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Step 2
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.

Step 3
Dip potato slices in batter until well-coated.

Step 4
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 (per serving)

305
Calories
12g
Fat
43g
Carbs
7g
Protein
Nutrition Facts
Servings Per Recipe 8
Calories 305
% Daily Value *
Total Fat12g 16%
Saturated Fat2g 8%
Sodium318mg 14%
Total Carbohydrate43g 16%
Dietary Fiber5g 17%
Total Sugars3g
Protein7g
Vitamin C37mg 183%
Calcium51mg 4%
Iron3mg 16%
Potassium786mg 17%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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