Aloo Pakoda

Ingredients

• 3 potatoes, thinly sliced into rounds
• 1.5 cups besan (gram flour)
• 2 tbsp rice flour
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric
• 1/2 tsp carom seeds (ajwain)
• A pinch of baking soda
• Oil for deep frying, salt, water

Method

1. Whisk the besan and rice flour together with the chilli powder, turmeric, ajwain, baking soda and salt, then add water gradually until you have a smooth, medium-thick batter that coats a spoon evenly without dripping off too quickly.
2. Slice the potatoes into thin, even rounds — aim for consistent thickness across all the slices so they all finish frying at the same time; uneven slices mean some will burn while others stay raw.
3. Heat oil for deep frying until medium-hot. Dip each potato round into the batter, making sure both sides are fully coated with no bare patches.
4. Slide the coated slices into the hot oil in batches, without overcrowding, and fry for 3-4 minutes, turning once or twice, until deep golden-brown and crisp — press one gently with a spoon; it should feel firm, telling you the potato inside is cooked through.
5. Drain on paper towels and serve immediately while hot and crisp, with mint or tamarind chutney.