151.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.
- Sweetcorn pakoras can also be made using sweetcorn in place of the potato and using maize flour.
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