Potato Pakora-Style Patties with Besan (Print-Friendly Version)
Cooked potatoes are combined with onion, spices and chickpea flour, then shallow-fried as small patties. This is a mashed-potato variation rather than raw potato slices dipped in batter.
ADVERTISEMENT
in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile
House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 2 medium russet potatoes, skinned and cubed
02 - 1/2 cup red onion, sliced
03 - 2 tbsp cilantro, chopped
04 - 2 Serrano green chilies, minced
05 - 2 cloves garlic, minced
06 - 1 thumb ginger, skinned and minced
07 - 1/2 tsp kosher salt
08 - 1/2 tsp chaat masala
09 - 1/4 tsp coriander powder
10 - 1/4 tsp red chili powder
11 - 1/4 tsp turmeric powder
12 - 1/4 tsp cumin powder
13 - 1/4 tsp black pepper
14 - 1/2 cup besan (chickpea flour)
15 - Up to 2 tablespoons water, added gradually
16 - Vegetable oil for shallow frying, about 1 cup depending on pan size
# How to Make It:
01 - Cover the cubed potatoes with water in a saucepan. Boil until fork-tender, then drain thoroughly and let steam escape. Mash coarsely rather than making a smooth puree.
02 - Combine potatoes with sliced onion, cilantro, chilies, garlic, ginger and the listed spices. Sprinkle in besan and add water gradually, using only enough for the mixture to hold together.
03 - Form a small test patty, about two tablespoons. If it falls apart, let the mixture stand briefly and reassess its moisture before shaping the rest.
04 - Pour oil into a sturdy skillet to create a shallow frying layer without filling the pan more than one-third. Heat to about 350°F, using a thermometer and keeping water away from the oil.
05 - Lower the test patty into the oil carefully. Fry until golden on both sides and the center is hot with no wet flour paste; reduce heat if the surface darkens too quickly. Adjust the remaining patties to a similar thickness.
06 - Fry in uncrowded batches, letting the oil recover between them. Drain on a rack or absorbent paper and serve hot. Never add water to hot oil.
# Extra Suggestions:
01 - This version starts with tender potatoes so the frying step sets the binder and browns the outside rather than cooking large raw cubes.
02 - No. This revision specifies chickpea flour for a consistent ingredient choice; wheat flour has a different flavor and binding behavior.
03 - Begin with less than the two-tablespoon allowance because drained potatoes and onions vary in moisture. Add only until the mixture holds a patty.
04 - It reveals whether the mixture holds together and whether the heat browns the outside before the center is cooked. Keep the remaining patties similar in thickness.