Aloo Pakoras
Serves 4 | Prep 50 mins
Serves 4 | Prep 50 mins
INGREDIENTS
450g potatoes
2 tablespoons sunflower or vegetable oil
Half a teaspoon of cumin seeds
1 medium onion, finely chopped
1 green chilli, seeded and chopped
2 teaspoons fresh ginger, grated
A quarter of a teaspoon of turmeric, ground
2 tablespoons fresh coriander, finely chopped
1 teaspoon of salt, or to taste
Cornflour, as required
1 large egg
Oil for deep frying
2 tablespoons sunflower or vegetable oil
Half a teaspoon of cumin seeds
1 medium onion, finely chopped
1 green chilli, seeded and chopped
2 teaspoons fresh ginger, grated
A quarter of a teaspoon of turmeric, ground
2 tablespoons fresh coriander, finely chopped
1 teaspoon of salt, or to taste
Cornflour, as required
1 large egg
Oil for deep frying
METHOD
1. Peel and cut the potatoes into small pieces and boil with plenty of salted water until tender, but not mushy. Leave to drain and dry in acolander, then mash lightly.
2. In a small saucepan, heat the oil over a medium heat and add the cumin seeds. As soon as they splutter, add the onions, green chillies andginger. Fry for 3-4 minutes until the onions are soft.
3. Stir in the turmeric, coriander leaves and salt, remove from the heat and add the mashed potatoes, corn flour and egg. Stir until all the ingredients are well blended.
4. Heat the oil for deep frying in a wok or other suitable pan over a medium to high heat. Drop a tiny amount of the potato mixture into the oil to test the temperature. If the potato mixture starts sizzling and floating to the top immediately, then the oil is at the right temperature.
5. Pick up 1 tablespoon of the potato mixture and, with another spoon, make a rough croquette shape, then gently push it into the hot oil.
6. 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 oil, causing them to break up, so watch out.
7. Fry until well browned (5-6 minutes) then drain on absorbent paper.
2. In a small saucepan, heat the oil over a medium heat and add the cumin seeds. As soon as they splutter, add the onions, green chillies andginger. Fry for 3-4 minutes until the onions are soft.
3. Stir in the turmeric, coriander leaves and salt, remove from the heat and add the mashed potatoes, corn flour and egg. Stir until all the ingredients are well blended.
4. Heat the oil for deep frying in a wok or other suitable pan over a medium to high heat. Drop a tiny amount of the potato mixture into the oil to test the temperature. If the potato mixture starts sizzling and floating to the top immediately, then the oil is at the right temperature.
5. Pick up 1 tablespoon of the potato mixture and, with another spoon, make a rough croquette shape, then gently push it into the hot oil.
6. 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 oil, causing them to break up, so watch out.
7. Fry until well browned (5-6 minutes) then drain on absorbent paper.
