Crispy Aloo Pakoda

​Wash and peel the potatoes. Slice them into thin, even rounds.

Soak the slices in cold water for 5 minutes to remove excess starch, then pat them dry with a kitchen towel. This makes them crispier.

In a large mixing bowl, whisk together Besan, Rice Flour, Red Chili Powder, Turmeric, Ajwain, and Salt.

Slowly add water and whisk continuously to ensure there are no lumps.

The consistency should be thick enough to coat the back of a spoon but flowing. Add the coriander and green chilies at the end.

Heat oil in a deep pan (Kadhai) on medium-high heat.

Drop a small drop of batter into the oil; if it sizzles and comes up immediately, the oil is ready.

Dip each potato slice into the batter, ensuring it’s coated evenly on both sides. ​

Gently drop them into the hot oil. Do not overcrowd the pan.

Fry on medium heat until the pakodas turn golden brown and crispy on both sides.

Drain them on a paper towel to remove excess oil.