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Pakoray

This has to be the best snack ever, way better than onion baji, and it isn't too bad for you if you overlook the deep frying :)

I'll give you measures to feed 4 hungry people, this is a side but its pretty filling.

 

  • Peel 3 medium potatoes, chop into fine matchsticks and throw into a large mixing bowl.

  • Thinly slice 1 large onion and throw in.

  • Finely chop 4 chillies ( i threw in an exta one when the wife wasn't looking ) and throw in as well.

  • Add 2 teaspoons of salt

  • 2 teaspoons of cumin seeds

  • 1 cup of gram flour ( chickpea flour ) and

  • 2 tablespoons of plain flour

Make sure you've washed your hands and dive in bare handed - spoonless - yep mix it all up with your hands. 

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If the mixture is too try add a little water. Remember the potatoes will also release water, so we're going for just enough water to dissolve the flour really. 

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Let the mixture rest while the oil heats up in a deep frying pan or wok.

Now, using a tablespoon slowly lower some of the mixture into the fryer.

 

The trick is to cook just one little bit to start with to check the flavour, adjust the salt if you need to before carrying on.

 

Now using the tablespoon lower the mixture in odd shaped lumps slowly into the oil.

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You'll fry them for 6-8 minutes turning around half way through.

They'll darken a little more when they're out of the fryer so take them out light brown.

 

Enjoy the pakoray on their own or with yogurt or chutney.

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