Breaded Potato Pakora
So if you fancy a really different Starter for your dining experience take a look at these little beauties. Breaded Potato Pakora is simply some well seasoned spicy Potato surrounded by bread then either deep fried or oven cooked.
Utensils and Materials
Deep Fat Fryer or Large saucepan or Wok.Kitchen roll for excess oil,A spatula which has holes on or a draining utensil. Sharp Knife, 2 large bowls a grill tray (if using oven method.)
POTATOES – Half a dozen small potatoes jerseys or any similar boiled ,cooled down, then chopped into smaller chunks.You can also use Sweet potatoes to give this dish a bit of a twist.
- 8 Bread slices (depending on size) The larger the better cut the crusts off so you have good square pieces
- 1 Tablespoon of oil
- 1 Teaspoon of Cumin Seeds (Toast these first )
- A pinch of ground Turmeric
- Thumb size piece of grated Fresh Ginger
- Pinch of Mango powder often called Amchoor Powder
- Pinch of Saly
- 2 Tablespoons of fresh coriander or cilantro as this is also called chopped
- I small green chilli if you like a bit of heat adjust this to 2 finely chopped
- 1 cup of gram flour
- 1/8 of a teaspoon of Asafoetida
- Pinch of Salt
- 1/4 teaspoon of Paprika
- 1/4 Teaspoon of Baking Soda
- 1/4 to Half a Litre of Oil (IF deep frying)
- 1 Teaspoon Onion Seeds
Our first job is to make the coating so……
- Grab one of your large bowls and put the Flour,Asafoetida ,Salt,Baking Soda,Paprika ,Onion Seeds and just a teaspoon of the oil from the fryer or Wok and work this all together with a spatula adding some warm water about a cup full ( a bit at a time) to the mixture to make it lovely and smooth.You don’t want this too runny so as you put the water in keep checking that it will just drip of the back of a spoon and not run of it. If you find it too runny just add a bit more flour.Once you start using this mixture you will realise why the texture is quite important.
- So in a frying pan or Wok place the Tablespoon of oil and heat this up just on a moderate heat as you don’t want to burn the oil .Then add the toasted Cumin Seeds,Potato,Salt,Paprika,Tumeric ,Chilli,Mango Powder and Ginger. Fry this off for a few minutes you don’t want this to go crispy and then mix in the Fresh Coriander.Turn off the mixture then off you go to the messy bit !
- So get your heat in the Deep Fryer .WOK or Saucepan on the go and ready for the pakoras to go in.Making sure that the Oil is Hot but not too hot to burn the pakoras.You can check this by dropping a little batter into the Pan and if it rises and stays the same colour its ready if it rises but is a lot darker the oil is too hot and if it doesn’t rise at all its not hot enough.
- The next bit can be quite tricky until you get the hang of it. You have to get your Bread slice with the crusts taken off and dampen the edges then wet your hands and press the slices between them so that they feel moist but not soaked through .
- You then have to get a teaspoon and place some of the mixture into the centre of the bread and wrap the bread around to form a ball.I use one hand for the slice of bread put the filling into the middle then with the other hand a little wet compress the bread around the filling.The difficult bit is to seal the ball but you can do this with the next move.
- Now place the Balls one by one into the batter making sure you completely cover them especially where they join with the batter. Place them into the Oil and watch them for about 5 minutes. I usually move them around if I’m using a Wok or Large saucepan so that after a few seconds they are browning up on both sides.But if you are using your Deep fat fryer then you just need to shake your basket around a bit.
- When they are a lovely golden brown colour remove from the pan place on your plate covered with Kitchen Roll to remove any excess Oil and then just before you serve cut them in half.
- These are great served with Mango Chutney or even Raita,