Crispy Potato Pakora (Pakora-ye Sibzamini)
"Experience a crunch that echoes through the streets of Kabul with these golden, spice-infused potato fritters that define the ultimate savory snack."
Instructions
Slice the potato thinly and evenly to ensure uniform cooking, then set aside.
In a mixing bowl, combine the gram flour, wheat flour, salt, baking powder, and curry powder. Whisk well to distribute the seasoning evenly.
Gradually add the water while whisking, creating a smooth, medium-thick batter with no lumps.
Add the potato slices to the batter and gently mix until each slice is fully coated. Let the mixture rest for about 30 minutes to allow the batter to hydrate and flavors to develop.
Heat enough oil in a deep pan over medium-high heat. The oil is ready when a small drop of batter sizzles immediately upon contact.
Carefully drop the coated potato slices into the hot oil, working in batches to avoid overcrowding.
Fry, turning occasionally, until the pakoras are golden brown and crisp on all sides.
Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and crispy.