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KOTU ALOO PAKORA RECIPE

• Combine the flour, salt, pepper and coriander in round dish and mix well.
• Mix in water and cream into a smooth batter.
• Cream the batter until it is of cream consistency.
• Cover and keep aside for about 20 minutes.
• When the potatoes are cool enough, take off and slice each one into diagonal slices.
• Heat up enough ghee or oil for deep-frying in a kadhai over moderate heat.
• Put few slices of potato into the batter and cover them completely.
• One at a time, lower each slice of batter-coated potato into the hot oil.
• Fry as many slices as will float on the surface of the oil without touching.
• Fry on both sides until reddish gray and crisp.
• Serve hot as the fitters soften as they cool.