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!
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)
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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