Crispy potato pakora is a very popular street food in Mauritius. These are mostly enjoyed as an early breakfast with freshly made baguette and tea, but are also often eaten as an afternoon snack.
crispy potato pakora / gateau pomme de terre
- 2 medium potato cut in 10 slices
- 150 g plain flour
- 250 ml water
- 1 tbsp spring onion chopped
- ½ tsp salt
- 1-2 drops yellow food colouring
- oil for deep frying
- extra plain flour for coating
Tomato and coriander chutney
- 1 medium tomato
- 4 sprigs coriander
- 1-2 chillies
- 1 tsp salt
- In a large bowl, mix the plain flour, salt and spring onion.
- Then pour in the water and whisk until a smooth batter is formed.
- Add in a few drops of the yellow food colouring and whisk until well combined.
- Coat both sides of the potato slices with plain flour, shaking off any excess (helps the batter to stick better to the potato slices)
- In a medium-large pot, pour some oil to deep fry on medium-high heat.
- Once the oil is hot enough, dip the potato slices into the batter mixture.
- Cover both sides of the each potato slice and gently place them in the hot oil one by one.
- Deep fry the potato slices for around 5mins, and make sure to flip it a couple of times.
- Take the potato pakora out and let it cool down for a couple of minutes before serving!
- Blend all ingredients for a few seconds then taste and adjust seasoning if needed