Under 5 minutes Aloo Pakodas
- 2 large Potatoes
- 2 tbsp Oil
- 2 tsp Red chilli powder
- 1 tsp whole Cumin seeds
- 1 tsp Chat Masala
- 1/2 cup Besan
- Salt to taste
- Without peeling cut the potatoes into ½ cm thick round slices.
- Combine besan, water, whole cumin seeds, red chili powder and salt. Make a batter if medium consistency thickness.
- Dip cut potatoes in the batter.
- In a kadai, heat oil and drop one by one batter dipped potato pieces. Fry till they turn golden on both the sides. Sprinkle chat masala and serve over chai.
My Tip: You can keep the batter in an airtight container in the fridge and use up to 2-3 days.