Potato Pakoras


  • 1 ⅓ c lentil flour
  • 1 T freshly squeezed lemon juice
  • 2 t ground coriander
  • 2 t melted butter
  • 1 ½ t salt
  • 1 t garam masala
  • ½ t baking powder
  • ½ t ground tumeric
  • ½ t cayenne pepper
  • water
  • russet potatoes, sliced


In a large bowl combine the first 9 ingredients with enough water to form a thick batter.

Prepare the vegetable as directed below, and dip into batter, allowing excess to drip off.

In a large saucepan or a deep skillet, heat 2 inches oil over high heat until very hot. Dip the potato slices into batter and fry a few at a time for 5 to 8 minutes, until golden brown. If oil begins to spatter or smoke, reduce heat to medium.

Drain vegetables on paper towels. Serve hot.