Aloo Pakoras Recipe
- 450 gm Potatoes
- 2 Tbsp. Sunflower or possibly vegetable oil
- 1/2 tsp Cumin seeds
- 1 med Onion, finely minced
- 1 x Green chilli, seeded and minced
- 2 tsp Grated fresh ginger
- 1/4 tsp Grnd turmeric
- 2 Tbsp. Finely minced fresh coriander
- 1 tsp Salt or possibly to taste Cornflour, as required
- 1 lrg Egg Oil for deep frying
- Peel and cut the potatoes into small pcs and boil with plenty of salted water till tender, but not mushy.
- Leave to drain and dry in a colander, then mash lightly.
- In a small saucepan, heat the oil over a medium heat and add in the cumin seeds.
- As soon as they splutter, add in the onions, green chillies and ginger.
- Fry for 3-4 min till the onions are soft.
- Stir in the turmeric, coriander leaves and salt, remove from the heat and add in the mashed potatoes, cornflour and egg.
- Stir till all the ingredients are well blended.
- Heat the oil for deep frying in a wok or possibly other suitable pan over a medium to high heat.
- Drop a tiny amount of the potato mix into the oil to test the temperature.
- If the potato mix starts sizzling and floating to the top immediately, then the oil is at the right temperature.
- Pick up 1 Tbsp.
- of the potato mix and, with another spoon, make a rough croquette shape, then gently push it into the warm oil.
- Fry as many as the pan will hold in a single layer without overcrowding the pan.
- Too many of them together in the pan will lower the temperature of the pan causing them to break up, so watch out.
- Fry till well browned (5-6 min) then drain on absorbent paper.
potatoes, sunflower, cumin, onion, green chilli, fresh ginger, turmeric, fresh coriander, salt, egg oil
Taken from cookeatshare.com/recipes/aloo-pakoras-64289 (may not work)