Potato crisps - pakoras : Food Combining Hay Diet

It is important that deep frying fat is hot, otherwise the dough will absorb too much fat and become soggy. Take care with hot fat. Use a large pan with a small amount of oil and always have a close fitting lid available for the pan in case of fire, and never leave hot fat unattended.

Makes 1 1/2 lb of crisps

8 oz / 225 g chickpea flour or gram flour

salt to taste

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon chilli powder

2 teaspoons ground sesame seeds

7 fl oz / 200 ml water as required - you may not need it all

1 lb of potatoes sliced as thinly as possible

deep frying oil

Instructions

• Mix the flour, seame seeds, salt and spices in a large bowl.

• Add the sliced potato and mix well.

• Add a little water as you mix until the potato slices are covered with a thick paste.

• Heat the cooking oil, but do not let it get so hot that it produces smoke.

• Add the potato slices a few at a time. If you add too many the temperature will drop and they will stick together.

• Fry the crisps for 6 minutes or until golden brown.

• Drain on absorbent paper.Serve hot or cold.

  Variations

  • Sweetcorn pakoras can also be made using sweetcorn in place of the potato and using maize flour.