Prawns and Potato Fritters pakodas Ver 2.0

The picture above is the Gram flour batter


I have blogged about the same earlier here. I love pakodas, and if you see a decently dressed fella gorging on bhajiya on a roadside stall alongside people you normally see eating on the roadside, rest assured, it is me.

My love affair with fritters, pakodas, pakoras, badi, vadi, bori, bhaji, call it whatever name, started ages back..and even i don't remember when. But I can't resist this deep fried potatoes, onions, vegetables or prawns in a gram flour batter.

This time I made it quite simpler:

For the batter:

1. Mix gram flour, (preferably peas flour, but usual gram flour is fine) with water and mix well. The measurement should be like 1 part water and 4 parts flour. Just keep in mind the batter is thick enough to stick to the vegetable or prawn. Too thin and it will run.
2. In the batter(for 2 cup measure of batter) add half tsp each of jeera powder, garam masala and dhania powder. Add half tsp salt, a pinch of red chilli powder and half Tsp of baking soda. Keep aside.

I had semi fried for a few minutes the prawns since i didn't like the idea od dipping fresh prawns in the batter, but some people dip fresh ones. It is tastier though. My prawns are round since I pre-fried them. The prawns curled up when I fried.
Now dip the prawns in the batter and deep fry in low heat till you get the color as in the picture( not the burnt one, lol).

Also, you can cut potatoes in round slice about 2-4 mm thick, dip in the batter and deep fry in very low heat.

Turn when one side is cook and cook the other side till golden in colour.
Have with Tea, or as a side dish.

Cauliflowers, Bhindi, Onions and Brinjals also make fine pakoras.


Food and Drinks, pakoda, Fritters, Desi, Indian Snacks