flour, salt, pepper and coriander in bowl and mix well.
and beat into a smooth batter. Beat the batter until it is of
keep aside for about 20 minutes.
potatoes are cool enough, peel and slice each one into
ghee or oil for deep-frying in a kadhai over moderate heat.
slices of potato into the batter and cover them completely.
One at a
time, lower each slice of batter-coated potato into the hot
oil. Fry as many slices as will float on the surface of the
oil without touching. Fry on both sides until reddish gray and
Serve hot as
the fitters soften as they cool.
Note: Keep an eye on the consistency of batter, it quickly
thickens near heat. You may need to add water from time to time.
Cook's Tip: Eat these
Pakoras with Plain yogurt (dahi). Donot drink water immediately
after eating or in between.