Potato Pakoras

Ingredients

• Chickpea flour

  (besan)

  1 ¼ cup or 115g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Paprika

  Spices

  ½ tsp or 1g

• Salt

  Table

  2 ½ tsp or 15g

• Water

  Plain, clean water

  ½ cup or 118g

• Russet potatoes

  Flesh and skin, raw

  227g

Directions

1. In food processor or blender, pulse flour, oil, cumin, paprika, turmeric and salt 3-4 times or until fluffy. With blade spinning, gradually add water, processing 2-3 minutes until smooth. Peel potatoes then slice. Adjust consistency by adding water until mixture is slightly thicker than the consistency of heavy cream. Cover and set aside 10 minutes.
2. Heat fry oil to 350F. Dip potato slices into batter one by one, and slip them into fry oil in batches of 6 or y. Fry 4-5 minutes each side, until golden brown and cooked through.