Potatoes are very common in everyone’s kitchen, if you make it in is way you will love them even more. I dip the potato cubes into the batter of Nepalese spices with sesame seeds and chickpea flour, then I fry them twice. It becomes so crispy, spicy that you don’t like to stop eating. Try them out with your family and enjoy.
Serves to 6 to 8
Cooking time 45 minutes
2 Kg Red Potatoes / Loura Potatoes
1 ltr Peanut Oil
1 tsp salt
Wood skewers enough to skew the Potatoes cubes (mine was about 30)
To the Batter
1 and ½ teacup Chickpeas flour
1 tsp Garam masala
1 tsp Red chili powder
½ tsp of Turmeric powder
1 tsp Black pepper
1 tsp Baking soda
½ tbsp Salt
2 tbsp Ginger Garlic paste
8 tbsp white Sesame seeds
How to make:
First, peel the Potatoes, wash and chop it up into 1 and half inch cubes. Next boil the water about 2 and half liters with the 1 tsp of Salt, add in the potato cubes into it, let it boil for around 5 minutes.
After 5 minutes boiling and cooking, remove the potato cubes, put it on large plate and let it cool down.
Prepare the batter with the ingredients above “To the batter”, join them all together into a big bowl with enough water, around 2 cups from the same cup that we measure the flour. Make it a fine batter without lumps and the spices are well combined, set aside.
After Potato cubes are cold skew them into the skewer slowly, use my trick to not to break them while you are doing this. I use around 6 inches wood skewers about 30, each one with 3 cubes of Potatoes.
Next, use a large pan or pot, put in the Oil and heat it up on medium high heat.
While the oil is heating, dip the Potatoes skewers into the batter evenly that we have made earlier, let it drop the excess batter then put it into the hot oil.
On each batch put in 4 to 6 skewers, depends the size of your frying pan, don’t make it crowded and fry it for around 5 to 6 minutes, it depends on the size of your potato cubes. Flip them up/around a couple of times to fry evenly, meanwhile adjust the heat to avoid burning. Likewise fry them all and place it on a large plate on the pepper towel.
To make it crispy, fry them all again for a second time, just 2 to 3 minutes, no need to wait between, just need to heat the oil and adjust the heat.
Enjoy with Ketchup or your preferable sauce.