151.Potato crisps - pakoras : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

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.