3 medium potato
100g gram flour (besan)
½ teaspoon cumin seeds
1 teaspoon thymol seeds
1 teaspoon red chilli powder
4 pinches salt
oil as required
Wash the potatoes and cut the them into thin round slices.
Take the gram flour in a bowl and slowly add water to make a smooth paste. The batter should neither be too thick nor too thin.
Add cumin seeds, thymol, red chili powder and salt and mix it well. Check the seasoning. Next, add the potato slices to this mixture and mix it well.
Take a deep frying pan and pour oil. Let the oil heat for a while and when you feel the oil is hot enough, dunk the slices one by one and as soon as the potato slices turn golden yellow in colour, take them out and put them on a plate with tissues(to absorb excess oil). Remember that while you are frying the pakoras the flame should be low so that the potatoes get cooked properly.
Serve these hot pakoras with tea and tomato ketchup or pudina chutney.