60g/ 2oz besan (gram flour or chick pea flour)
1 tbsp ground rice
½ tsp salt
1 ½ tsps ground coriander
1 tsp ground cumin
½ tsp chilli powder
60 ml /2 fl oz water
460g/1lb potatoes, peeled and cut into 6 mm/ ¼ inch thick slices
Oil for deep-frying
Mix all the dry ingredients together in a large bowl, and then add the water and mix to thick paste. Add the potatoes and ix until the slickes are completely coated with the paste.
Heat the oil over a medium heat in a deep pan (you can use a deep fat fryer or a chip pan without the basket) to about 170OC. Add as many of the coated potato slices as the pan will hold in a single layer. Fry the pakoras until golden brown about 6-8 minutes. Drain on absorbent kitchen paper before serving.