How to Make Pakistani Batter-Fried Potatoes - A Step-by-Step Guide

Pakistani cuisine is known for its bold and flavorful dishes, and one popular side dish that exemplifies this is batter-fried potatoes. This dish is a beloved favorite across Pakistan, and it's easy to see why. Crispy on the outside and tender on the inside, these potatoes are the perfect accompaniment to any main course.

The key to making perfect batter-fried potatoes lies in the batter itself. The batter is what gives the potatoes their signature crispy exterior, and it's important ...

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Ingredients

  • 1 quart vegetable oil for frying
  • 1 ½ cups gram flour (chickpea flour)
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon whole cumin seeds
  • ¼ teaspoon baking powder
  • ½ cup lukewarm water, or as needed
  • 4 large potatoes, peeled and thinly sliced lengthwise

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Servings: 8
  • Yield: 8 servings

  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Whisk gram flour, salt, cayenne pepper, cumin seeds, and baking powder together in a bowl. Stir lukewarm water into flour mixture, 1/2 cup at a time, until batter has a thick pancake-batter consistency.
  • Dip potato slices in batter until well-coated.
  • Working in batches, cook coated potatoes in hot oil, turning once, until golden and crispy, 2 to 4 minutes. Transfer potatoes to a paper-towel lined plate to drain.
  • Nutrition

    305 cal.

    • Total Fat: 12g
    • Saturated Fat: 2g
    • Sodium: 318mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 5g
    • Total Sugars: 3g
    • Protein: 7g
    • Vitamin C: 37mg
    • Calcium: 51mg
    • Iron: 3mg
    • Potassium: 786mg